Seaside Barley Supper

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 8 ounces shrimp, shelled and deveined
• 8 ounces scallops (cut in quarters or halves, if large)
• 8 ounces fresh mushrooms, sliced
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar or 1 tablespoon lemon juice
• 1 teaspoon sesame oil
• 2 teaspoons finely chopped fresh ginger or 1/4 teaspoon ground ginger
• 1/8 teaspoon red pepper sauce
• 2 teaspoons vegetable oil
• 3/4 cup chopped onion
• 1/2 cup finely chopped green pepper
• 1 medium carrot, peeled and thinly sliced
• 1 clove garlic, finely chopped
• 3/4 cup pearl barley
• 2 cups bottled clam juice
• 1 (10 ounce) package frozen chopped broccoli, thawed
• toasted sesame seeds, for garnish

Recipe

• 1 place first three ingredients in a bowl.
• 2 combine soy sauce, rice wine vinegar, sesame oil, ginger and red pepper sauce.
• 3 pour over seafood and mix well.
• 4 cover and refrigerate while cooking barley.
• 5 to cook barley: spray a large deep skillet with non-stick cooking spray.
• 6 heat vegetable oil in skillet over medium heat.
• 7 add vegetables; sautã© until onion is translucent and they are all tender.
• 8 add barley and clam nectar and bring up to boil.
• 9 reduce heat, cover and simmer for 35 minutes, stirring occasionally.
• 10 stir in broccoli and seafood with marinade.
• 11 cover and cook 15 minutes longer or until barley is tender and seafood is cooked.
• 12 sprinkle with toasted sesame seeds and serve.