Vegetable Barlotto- Barley Stir Fry (vegan)
Recently I went to a peruvian restaurant and the only thing on the menu was Barlotto which is a barley stir fry with veggies. I did not expect to like it as much as I did. It was incredibly flavorful and filling.
I recreated the recipe to the best of my abilities, and maybe I am bias but I think I did a pretty good job.
Try it, and let me know what you think.
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
Ingredients
Scale
This makes about 6 servings.
Stir Fry
- 2 cups cooked barley*
- 2 cups peas
- 4 carrots
- 8~ baby bella mushrooms
- 4-5 scallions
- ½ cup cilantro
- 1 inch piece ginger
- 3 garlic cloves
- 1 shallot
- sesame oil
- soy sauce or aminos
- ¼ cup hemp seeds
- 2 tbsp sesame seeds
- 1 tbsp turmeric
- pinch salt/pepper
Sauce
- ¼ cup soy sauce or aminos
- 2 tbsp sesame oil
- 1 tbsp miso
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp chili sauce
- juice from ½ lime
- pinch salt/pepper
- pinch red pepper flakes
Instructions
- Heat sesame oil in a skillet over medium heat.
- Combine all sauce ingredients and set aside
- Finely chop shallot, garlic, ginger. Finely chop scallions setting the green parts aside. Sautee for 3 minutes.
- Finely chop mushrooms and carrots . Add mushrooms, carrots, and peas to the skillet along with a generous splash aminos, salt/pepper, and turmeric. Sautee for 6-8 more minutes.
- Finely chop the cilantro. Add in cooked barley, the green parts of the scallions, sauce, and cilantro. Simmer for 3-4 more minutes.
- Once everything is done cooking top barlotto with sesame and hemp seeds and mix.
Notes
*I cooked my barley with 3 cups vegetable broth to 1 cup barley for 20 minutes in my instant pot. You can also cook it on the stove.
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