Source: National Barley Foods Council

A one skillet seafood dinner simmered with an Asian sauce and healthy vegetables.

Servings

0.75 cup barley, pearl
8 oz raw medium shrimp , shelled and deveined
8 oz large scallops , quartered
8 oz fresh mushroom slices
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
2 tsp ginger root slices , peeled and finely chopped
0.12 tsp hot pepper sauce
0.75 cup fresh chopped onion
0.5 chopped green bell peppers , about 1/2 cup
1 medium carrots , peeled and thinly sliced
1 medium garlic cloves , finely chopped
2 cup clam juice
10 oz broccoli, chopped, frozen
1 tbsp toasted sesame seeds (for garnish)
1 cooking spray
2 tsp vegetable oil

1 Place shrimp, scallops and mushrooms in bowl.
2 Combine soy sauce, rice wine vinegar, sesame oil, ginger and red pepper sauce.
3 Pour over seafood and toss well. Cover and refrigerate while cooking barley.
4 To cook barley, spray a large deep skillet with non-stick cooking spray.
5 Heat vegetable oil in skillet over medium heat.
6 Add onion, green pepper, carrot and garlic; sauté until onion is translucent.
7 Add barley and clam nectar. Bring to boil.
8 Reduce heat and simmer, covered, for 35 minutes, stirring occasionally.
9 Stir in broccoli and seafood with marinade.
10 Cover and cook 15 minutes longer or until barley is tender and seafood is cooked.
11 Sprinkle with toasted sesame seeds and serve.