Boribap (Rice And Barley With Vegetables) Recipe

Name: Boribap (Rice And Barley With Vegetables)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup uncooked whole-grain barley; 2/3 cup short-grain white rice; 5 teaspoons dark sesame oil, divided; 1 medium carrot, peeled and julienne-cut; 1 small zucchini, julienne-cut; 2/3 cup sliced shiitake mushroom caps; 2/3 cup fresh bean sprouts; 1/2 (5-ounce) package fresh baby spinach; 1 1/2 tablespoons shiro miso; 1 1/2 tablespoons gochujang (Korean chile sauce, such as Annie Chun's); 1 cup microgreens; 1 tablespoon roasted ground sesame seeds

Servings: persons

1/2 cup uncooked whole-grain barley
2/3 cup short-grain white rice
5 teaspoons dark sesame oil, divided
1 medium carrot, peeled and julienne-cut
1 small zucchini, julienne-cut
2/3 cup sliced shiitake mushroom caps
2/3 cup fresh bean sprouts
1/2 (5-ounce) package fresh baby spinach
1 1/2 tablespoons shiro miso
1 1/2 tablespoons gochujang (Korean chile sauce, such as Annie Chun's)
1 cup microgreens
1 tablespoon roasted ground sesame seeds

1
Cook barley in a large pot of boiling water for 35 minutes or until tender-chewy. Drain.
2
While barley cooks, place rice in a small saucepan; cover with water to 2 inches above rice. Swirl rice with hand in pan to agitate; drain. Repeat procedure 2 more times. Add 2/3 cup water to drained rice in pan. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Combine rice and barley in a large bowl.
3
Heat a medium nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add carrot; saute 2 minutes or until crisp-tender. Remove from pan. Add 1 teaspoon oil and zucchini to pan; saute 1 minute or until crisp-tender. Remove from pan. Add 1 teaspoon oil and mushrooms to pan; saute 2 minutes or until tender. Remove from pan. Add 1 teaspoon oil and bean sprouts to pan; saute 1 minute or until bean sprouts wilt. Remove from pan. Add remaining 1 teaspoon oil and spinach to pan; saute 1 minute or until spinach wilts. Arrange vegetables in separate piles over rice mixture. Dollop with miso and gochujang; top with microgreens. Sprinkle with sesame seeds. Mix together at the table.
4
MyRecipes is working with
5
, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
6
.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup uncooked whole-grain barley, 2/3 cup short-grain white rice, 5 teaspoons dark sesame oil, divided, 1 medium carrot, peeled and julienne-cut, and more.

Yes, Boribap (Rice And Barley With Vegetables) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boribap (Rice And Barley With Vegetables)

How did you like this recipe?

Frequently Asked Questions