testkitchenette's Notes:
Expand1 cup pearled barley Ask a question about this ingredient
3 cups water Ask a question about this ingredient
3/4 teaspoons salt Ask a question about this ingredient
1-1 pound bag frozen shelled edamame Ask a question about this ingredient
Bring the water and barley to a boil in a medium saucepan. Lower heat, cover, and simmer for about 30 minutes, until the water has cooked away and fluffy. Transfer to a large non-reactive bowl and cool a bit. While it cools, make the edamame and paste.
Ask a question about this stepEDAMAME: bring a large saucepan of water to a boil. Add the edamame and salt. Return to a boil and let boil for about 5 minutes. Reserve 1/2 cup of the cooking water. Drain and stir into the bowl with the barley. Stir in the broccoli slaw at this time as well.
Ask a question about this step2 carrots, peeled and chopped Ask a question about this ingredient
1 bunch cilantro Ask a question about this ingredient
1/2 cup black sesame seeds, toasted Ask a question about this ingredient
2 tablespoons fresh ginger, chopped Ask a question about this ingredient
2 tablespoons white miso paste Ask a question about this ingredient
2 tablespoons soy sauce Ask a question about this ingredient
2 tablespoons brown rice syrup Ask a question about this ingredient
2 tablespoons toasted sesame oil Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
2 teaspoons mirin Ask a question about this ingredient
Sriacha or homemade Rooster Sauce to taste (optional) Ask a question about this ingredient
Bltiz all ingredients in a food processor until a thick paste forms. Add a bit of water reserved from cooking the edamame if needed. Stir into the bowl with the barley, edamame, and broccoli slaw and mix until thoroughly combined. Taste for seasoning. Serve with a drizzle of toasted sesame oil and an extra chopping of cilantro.
Ask a question about this stepThanks, drbabs! I love doing it for them and hearing what they think.
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
I just made this for dinner and loved it! I think I'll be making this often.