Hijiki Barley Pilaf
By: Kevin Tu
Published: Tuesday, December 1, 2009 - 1:59am

Ingredients




1/2 cup Hijiki dried seaweed
4 tablespoons Vegetable or Enova Oil
1 cup Pearl barley uncooked
2 cups konbu broth (dashi)
1 teaspoon soy sauce
2 cups onion (chopped)
2 cups fresh maitake mushrooms (chopped)
1 cup renkon lotus root) peeled and chopped
1 cup celery (chopped)
1/4 cup fresh thyme

Preparation

1 Put dried Hijiki in a bowl. Wash and Soak in water for 10-15minutes. Drain Hijiki over a colander. 2 Heat 2 tablespoons of oil in a saucepan over medium heat just until hot. add barley and cook 5 minutes or until browned, stirring constantly. 3 Add konbu broth and soy sauce, bring to a boil. cover and reduce heat and simmer 30 minutes or until barley is tender and liquid is abosrbed. remove from heat. 4 While the barley is cooking, finely chop the onions, maitake, renkon and celery. 5 In a seperate frying pan add remaining oil, chopped onions, maitake mushrooms, renkon, ccelery hijiko and thyme. saute over medium heat until onions are soft and clear. add cooked barley, stir until heated through. 6 Serve warm. goes great with fish.

About


Hijiko is dried sea vegetable. Renkon or lotus root will need to be peeled and put into a lightly vinegar water to prevent browning. Konbu dashi is a konbu (kelp) infused broth. You can make from scratch and it is available in Uwajimaya as a powder. add water according to package instructions to make two cups. Be sure to just get the konbu dashi, do not use the konbu katsuobushi dashi as it has fish (bonito) added and will change the flavor of the pilaf.