Ingredients with Measurements:
- 1 cup barley
- 1 cup short-grain rice
- 2 cups water
- 1 teaspoon salt
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chopped green onions
- 1 teaspoon sesame seeds
Special equipment needed:
- Rice cooker
Step-by-step instructions:
1. Rinse the barley and rice in cold water until the water runs clear.
2. In a rice cooker, combine the barley, rice, water, and salt. Cook according to the manufacturer's instructions.
3. Once the rice cooker has finished cooking, fluff the rice and barley with a fork.
4. Add the shredded cheddar cheese, butter, soy sauce, and sesame oil to the rice and barley mixture. Mix well.
5. Sprinkle the chopped green onions and sesame seeds on top of the rice and barley mixture.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Rice cooker setting
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 16g
- Saturated fat: 9g
- Cholesterol: 43mg
- Sodium: 800mg
- Total carbohydrates: 39g
- Dietary fiber: 6g
- Sugars: 1g
- Protein: 13g
Substitutions for ingredients:
- Barley can be substituted with brown rice or quinoa.
- Cheddar cheese can be substituted with any type of cheese.
- Butter can be substituted with olive oil or coconut oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with olive oil or vegetable oil.
- Green onions can be substituted with chopped cilantro or parsley.
- Sesame seeds can be substituted with chopped nuts or seeds.
Variations:
- Add cooked vegetables such as carrots, peas, or broccoli to the rice and barley mixture.
- Add cooked chicken or shrimp to the rice and barley mixture.
- Add spices such as garlic, ginger, or red pepper flakes to the rice and barley mixture.
Tips and tricks:
- Rinse the barley and rice thoroughly to remove any dirt or debris.
- Use a rice cooker to ensure perfectly cooked rice and barley.
- Fluff the rice and barley with a fork to prevent clumping.
- Use freshly shredded cheese for the best flavor.
- Add the cheese and other ingredients while the rice and barley are still hot to ensure even melting.
Storage instructions:
- Store leftover Korean barley rice with cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Korean barley rice with cheese in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Korean barley rice with cheese in a bowl or on a plate.
- Garnish with additional chopped green onions or sesame seeds.
Pairings:
- Serve the Korean barley rice with cheese with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Korean-style fried chicken
- Spicy tofu stir-fry
- Steamed vegetables
Troubleshooting advice:
- If the rice and barley are too dry, add a splash of water or broth and mix well.
- If the cheese doesn't melt evenly, try grating the cheese more finely or adding it in smaller amounts.
Food safety advice:
- Store leftover Korean barley rice with cheese in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before consuming.
Food history:
- Barley is a staple grain in Korean cuisine and is often used in porridges and stews.
- Cheese is not traditionally used in Korean cuisine but has become popular in recent years.
Flavor profiles:
- The Korean barley rice with cheese has a nutty and slightly chewy texture from the barley, a creamy and cheesy flavor from the cheddar cheese, and a savory and umami flavor from the soy sauce and sesame oil.
Serving suggestions:
- Serve the Korean barley rice with cheese as a main dish or as a side dish to a Korean-style meal.
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Region: Korean