Prep 15 mins
Cook 45 mins
A Yummy looking and tasting Barley and Shrimp casserole from www.barleyfoods.com I hadn't tried barley much, just what is in canned soupd growing up, and after eating this I have to wonder why it is not more widely used. Barley is very good and this is a scrumptious way to fix it! It might need more liquid, mine seemed a bit dry. Try adding it at the end though, so you don't accidentally get it to soupy.
- 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 gingerroot, finely chopped fresh (.25 teaspoon ground)
- 1⁄8 teaspoon red pepper sauce
- 2 teaspoons vegetable oil
- 3⁄4 cup onion, chopped
- 1⁄2 cup green pepper, finely chopped
- 1 medium carrot, peeled and thinly sliced
- 1 garlic clove, finely chopped
- 3⁄4 cup pearl barley
- 2 cups clam juice, bottled
- 1 (10 ounce) broccoli, package thawed chopped
- 1 teaspoon toasted sesame seeds, for garnish (optional)
- Place shrimp, scallops and mushrooms in bowl.
- Combine soy sauce, rice wine vinegar, sesame oil, ginger and red pepper sauce.
- Pour over seafood and toss well.
- Cover and refrigerate while cooking barley.
- To cook barley, spray a large deep skillet with non-stick cooking spray. Heat vegetable oil in skillet over medium heat. Add onion, green pepper, carrot and garlic; sauté until onion is translucent. Add barley and clam nectar.
- Bring to boil. Reduce heat and simmer, covered, for 35 minutes, stirring occasionally.
- Stir in broccoli and seafood with marinade. Cover and cook 15 minutes longer or until barley is tender and seafood is cooked.
- Sprinkle with toasted sesame seeds and serve. Makes 6 servings.