How the heck did I even come up with this combination?? I’m sure you are probably wondering this. And I swear to you, it is one heck of a flavor combination too!! As you probably already know, I like to pick up new things when I’m grocery shopping, so like every great story on here … I was grocery shopping and …. well I picked up a packet of Barley & Lentils.
I had every intention of using it in the most vanilla of ways. Perhaps as a side with grilled chicken or something borrringgg like that. One sunny afternoon, I was preparing myself lunch. I was craving a spicy veggie stir fry dish. So yup, I had the schezwan chutney on hand and I was using it with the veggies. Now, I can’t recall the exact moment the light bulb went off in my mind, but instead of reaching for rice in my pantry, I reached for the packet of barley and lentils. Because why not!? You try it and if you don’t like it, you don’t like it.
I encourage all types of experiments in the kitchen because you never know the masterpiece you will end up with. This dish has become a staple in my meal prep for lunch, it’s just so darn full of flavor. And very hard to believe that it requires minimal ingredients.
Hope you enjoy this one as much as I do !
Ingredients
- 1 tbsp oil I used olive oil, but can use whatever you have on hand. Sesame oil, Canola oil .. etc
- 1 tsp minced garlic
- 1/2 tsp ginger powder
- 1/2 tsp cumin powder
- 2 tbsps soy sauce + 1 tbsp soy sauce used in two separate steps
- 1/2 green pepper sliced in stir fry strips (slice strips in half for a smaller slice)
- 1/4 red onion sliced in stir fry strips/style
- 1/4 cup green onions chopped (separated into half, set one half aside for later)
- 1 6 oz package of sliced white mushrooms washed and drained
- 1 tbsp schezwan chutney + 1/2 tbsp schezwan chutney used in two separate steps
- 1/2 tbsp Huy Fong Chili Garlic sauce
- 1 8.8 oz z packet of Barley and Lentils from whole foods
Optional: (for additional spice)
- 1 tsp siracha sauce
- sprinkle of black pepper
- 1/2 tsp red pepper flakes
Instructions
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On medium heat, heat oil in a large saucepan or a wok, until it begins to sizzle. Add in minced garlic, ginger, cumin and mix. Allow to incorporate with the oil for 30 seconds. Next add in: green peppers, onions, green onions and mushrooms. Mix together. Next add in soy sauce, schezwan chutney and chili garlic sauce. Mix and allow all ingredients to incorporate. Cover and allow to cook for 3-4 minutes. Stirring in between. Mushrooms will release water, as well as the liquid from the soy sauce and chutneys. You want all the veggies and the liquids to incorporate. You want liquid, this is the sauce for the Barley and Lentils.
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Once vegetables have cooked, add in packet of Barley and Lentils. Add in addition 1/2 tbsp of soy sauce and schezwan chutney. First do a taste test and see if you would like more. At this point you can add in siracha sauce, black pepper and red pepper flakes. ( Note: I let the vegetables cook covered for 4 minutes and then a minute or so uncovered, until just tender. Then I add in the grains) Mix Barley and Lentils together with the vegetables. Allow to cook for another 3-5 minutes. I like the grains well done so I let them cook covered for 3 minutes and then uncovered for another 3 or so minutes.
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Sprinkle the reserved green onions on top and enjoy!
