NuWave PIC Gold - Barley with Bacon; Peas and Dill; Vegetable Fried Rice

60 • NuWave
®
PIC Gold Complete Cookbook
Barley with Bacon,
Peas and Dill
Serves: 4
6 oz whole hulled barley, rinsed
30 oz water
6 grams kosher salt, divided
4 slices bacon, sliced into 1¼-cm strips
5 grams unsalted butter
1 large yellow onion, quartered
and thinly sliced
12 oz frozen peas, thawed
14 grams nely chopped fresh dill
10 ml fresh lemon juice
3 grams freshly ground
black pepper
Directions:
1. Bring barley, water and 2 ml salt to a
boil in medium saucepan on
High (220°C).
2. Once boiling, reduce heat to
Medium-Low (80°C), cover and
simmer for about 50 minutes, until
barley is chewy but tender.
3. Add bacon in a single layer to large
non-stick sauté pan on
Medium (135°C) and cook for about
6 minutes, stirring occasionally,
until golden brown and crisp.
4. Remove the skillet from the PIC and
transfer the bacon with a slotted
spoon to paper towels to drain;
reserve the bacon drippings
in the skillet.
5. Heat skillet on Medium (135°C) and
melt butter in bacon drippings.
6. Add onion and 1 gram salt to
pan and cook for about 25 minutes,
stirring occasionally.
7. Add peas to skillet and stir for about
1 minute, until heated through.
8. Drain cooked barley and stir
into pea mixture.
9. Stir in dill, lemon juice, 2 grams
each of salt and pepper.
10. Transfer to serving bowl and
top with bacon.
Vegetable Fried Rice
Serves: 4
5 ml toasted sesame oil or cooking oil
1 egg, beaten
15 ml vegetable oil
¼ kilogram fresh asparagus spears,
cut into 2½-cm pieces
2 oz fresh mushrooms, sliced
2 oz celery, cut on bias
1 oz green onion, thinly sliced
2 cloves garlic, minced
1½ oz reduced-sodium
soy sauce
30 ml white wine or water
16 oz precooked brown rice, chilled
Dash red pepper
Directions:
1. In large sauté pan or wok, heat
5 ml sesame oil on Medium (135°C).
2. Add egg and cook for 1 minute or
until egg is set.
3. Remove and transfer egg to bowl;
keep warm.
4. In same wok, heat vegetable oil on
High (220°C).
5. Stir-fry asparagus, mushrooms,
celery and garlic for about 3 minutes,
stirring constantly.
6. Stir in soy sauce, wine and
red pepper.
7. Add cooked rice and cook for about
2 minutes, stirring constantly.
8. Stir in eggs.
9. Portion fried rice evenly
into each bowl.