Barley, turkey, and bok choy #notsaddesklunch
Marinate 1 lb ground turkey with green onions, ~2 tbsp miso, and ~1 tbsp soy sauce.
Meanwhile, cook 2 cups pressed barley (oshi mugi, purchased at the Japanese grocery store) in a rice cooker with 4 cups water and a bit of salt.
In a skillet, sauté bok choy with a bit of garlic until soft. Transfer the vegetables to a plate to cool and drain off all remaining water. Then return the skillet to the burner, heat 2 tbsp oil on medium-high, and cook the marinated turkey until brown. When the turkey is cooked, crack 1-2 eggs in and scramble. Cook until the eggs are done.