Bayside Barley Supper

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.
• 4 cover and refrigerate while cooking barley.
• 5 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.
• 6 bring to boil. reduce heat and simmer, covered, for 35 minutes, stirring occasionally.
• 7 stir in broccoli and seafood with marinade. cover and cook 15 minutes longer or until barley is tender and seafood is cooked.
• 8 sprinkle with toasted sesame seeds and serve. makes 6 servings.