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Ingredientes
- 2 c. Hato Mugi Barley Rinsed Well
- 1 sm Onion Diced
- 1 c. Diced Fresh Daikon
- 1 c. Cubed Winter Squash
- 4 c. Filtered Water Or possibly Spring Water
- Â Â Soy Sauce Low Sodium
- 4 ounce Extra Hard Tofu in 1/4 " cubes
- Â Â Safflower Oil For Shallow Frying
Direcciones
- We all love comfort foods-you know the ones, creamy, thick and rich and they make you feel so good, you want to snuggle up with your bowl and shut out the world...and its accompanying stress and tension. This smooth, silky barley stew laden with vegetables and laced through with fried tofu and crunchy celery is the epitome of satisfaction.
- Place barley, onion, daikon and squash in a pressure cooker. Add in water and cover loosely. Bring to a boil over medium heat. Add in a generous splash of soy sauce and seal cover. Bring to full pressure over high heat. Reduce heat to low and simmer for 30 min.
- While barley is cooking, heat about 1/2-inch of oil in a deep skillet. When the oil is warm (test with the chopstick method), shallow-fry the tofu cubes till golden, stirring so they cook proportionately. Drain well on paper. After the barley has cooked, all pressure to reduce naturally. Gently stir in celery and tofu cubes. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 31 | |
| Calories from Fat 7 | 23% |
| Total Fat 0.81g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 150mg | 4% |
| Total Carbs 3.92g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.48g | 1% |
| Protein 2.33g | 4% |
