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Author Notes: Normally, I cook for just my husband and myself but now I am cooking for my brother and sister-in-law, Debbie. They've got a pretty sweet deal, I cook and they pay me for the groceries and a bit extra for my elbow grease. They are also my landlords, so I am extra nice! My brother works long hours at the family auto part store and Debbie works too, so there is always some kind of a grain salad that has the option of being heated, eaten cold, or at room temperature. Diana gets some too.
The barley is hearty and carries the paste flavors well while the broccoli slaw gives crunch and the edamame an earthy grassyness Debbie loves Asian flavors, so this was a winner this week. I use the paste as an all purpose condiment as well, slathered on rice crackers, quick sushi rolls with brown rice and shrimp, or as a vehicle for crudite. I am tempted to make it into a dumpling with pork or shrimp too. —testkitchenette
Makes 10-12 modest sized servings
Barley, Edamame, and Broccoli Slaw
- 1 cup pearled barley
- 3 cups water
- 3/4 teaspoon salt
- 1-1 pounds bag frozen shelled edamame
- 1 packet broccoli slaw
- Bring the water and barley to a boil in a medium saucepan. Lower heat, cover, and simmer for about 30 minutes, until the water has cooked away and fluffy. Transfer to a large non-reactive bowl and cool a bit. While it cools, make the edamame and paste.
- EDAMAME: bring a large saucepan of water to a boil. Add the edamame and salt. Return to a boil and let boil for about 5 minutes. Reserve 1/2 cup of the cooking water. Drain and stir into the bowl with the barley. Stir in the broccoli slaw at this time as well.
Carrot Ginger Black Sesame Paste
- 2 carrots, peeled and chopped
- 1 bunch cilantro
- 1/2 cup black sesame seeds, toasted
- 2 tablespoons fresh ginger, chopped
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 2 tablespoons brown rice syrup
- 2 tablespoons toasted sesame oil
- 1 tablespoon honey
- 2 teaspoons mirin
- Sriacha or homemade Rooster Sauce to taste (optional)
- Bltiz all ingredients in a food processor until a thick paste forms. Add a bit of water reserved from cooking the edamame if needed. Stir into the bowl with the barley, edamame, and broccoli slaw and mix until thoroughly combined. Taste for seasoning. Serve with a drizzle of toasted sesame oil and an extra chopping of cilantro.
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch
- This recipe was entered in the contest for Your Best Soy
- This recipe was entered in the contest for Your Best Picnic Dish
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.