NuWave PIC TITANIUM - Grain Recipes: Barley with Bacon, Vegetable Fried Rice; Recipe Instructions

60 •
NuWave
®
PIC
®
Titanium Complete Cookbook
Barley with Bacon,
Peas and Dill
Serves: 4
¾ cup whole hulled barley, rinsed
3½ cups water
1¼ teaspoon kosher salt, divided
4 slices bacon, sliced into ½-inch strips
1 tablespoon unsalted butter
1 large yellow onion, quartered
and thinly sliced
1½ cups frozen peas, thawed
1 tablespoon nely chopped fresh dill
2 teaspoons fresh lemon juice
½ teaspoon freshly ground
black pepper
Directions:
1. Bring barley, water and ½ teaspoon
salt to a boil in medium saucepan on
High (425°F).
2. Once boiling, reduce heat to
Medium-Low (175°F), 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 (275°F) 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 (275°F) and
melt butter in bacon drippings.
6. Add onion and ¼ teaspoon 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, ½ teaspoon
each of salt and pepper.
10. Transfer to serving bowl and
top with bacon.
Vegetable Fried Rice
Serves: 4
1 teaspoon toasted sesame oil
or cooking oil
1 egg, beaten
1 tablespoon vegetable oil
½ pound fresh asparagus spears,
cut into 1-inch pieces
¼ cup fresh mushrooms, sliced
¼ cup celery, cut on bias
2 tablespoons green onion, thinly
sliced
2 cloves garlic, minced
3 tablespoons reduced-sodium
soy sauce
2 tablespoons white wine or water
2 cups precooked brown rice, chilled
Dash red pepper
Directions:
1. In large sauté pan or wok, heat
1 teaspoon sesame oil on
Medium (275°F).
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 (425°F).
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.