mtckitchen:

Japanese Recipes

HEALTHY VEGAN RECIPE!!
Barley Salad with Kaga Miso Lemon Vinaigrette

[INGREDIENTS]

• Barley 1 Cup
• Water 3 Cups
• Salt to taste
• Kaga miso 1/4 Cup
• Fresh Lemon Juice 2 Tbs
• Small Dice of Preserved Meyer Lemon Peel 2 Tbs
• Extra Virgin Olive Oil 3/8 Cup
• Ground Black Pepper
• Radish, sliced thin
• Radish Sprouts, Cilantro, Lemon Wedge

[COOKING DIRECTIONS]

1. Combine the barley and water and bring to a boil. Season to taste and simmer until the barley is fully cooked (add more water if necessary).
2. Set aside to cool.
3. Thin out the miso with lemon juice and add the meyer lemon peel. Whisk in the olive oil to create an emulsion. Season with black pepper.
4. Dress the barley with the vinaigrette and garnish with sliced radishes, radish sprouts, cilantro and a wedge of lemon.

#20019 KAGA MISO USDA ORGANIC 6/500g

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