Total Time
1hr
Prep 10 mins
Cook 50 mins

A lovely variation of Paella from the National Barley Foods Council.

Ingredients Nutrition

Directions

  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; sauté 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.

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