Presenter: The Kitchenette Cook


Introduction:

This dish is a great way to branch out and try new grains, like barley.  I like that it is virtually a no prep, no clean-up side, which can be easily doubled or tripled for a full family meal, perfect for a meatless Mondays or for those Friday’s during Lent when you can’t stomach the idea of another fried fish dinner.  Because there is so little prep time involved, you can do things like help out with homework while dinner is making itself.  It’s simple, versatile, tasty, and healthy.  Hopefully you like this as much as I do.  

Resources:

Procurements:

  • 1/2 c. raw brown rice
  • 1/4 c. raw pearled barley
  • 1 1/2 c. of water
  • 1 pinch salt
  • 1 large eggplant
  • 2 large cloves of mined garlic
  • 2-3 T of soy sauce

Eggplant 8

Operating Procedures:

Bring the salted water in a small sauce pot to a boil and add the rice and barley then reduce heat to low and cover.  Mince the garlic and put in a small cup to be used for dipping sauce, and cover with the soy sauce let marinate during the cooking time.  Chop the eggplant into large cubes and after the rice and barley have been cooking on low heat for about 15-minutes put the eggplant into the pot and recover with the lid.  Thirty minutes after the eggplant has been added remove from heat and serve! 

Eggplant 6

Proposals:

The recipe presented is how I make myself lunch or prepare a side dish for when making dinner with friends.  I have also made this more of a substantial meal by adding a layer of either cut up pork belly and/or chicken wing segments to the pot.  Just add the meat on top of the rice and barley mixture as soon as you reduce heat then 15-minutes later add the eggplant and cook like normal.  If you want to have more greens with dinner, you can split bok choy and add another layer in your pot about 10-minutes before cooking is complete.  The pork belly, chicken wings, eggplant, and bok choy all go very well with the dipping sauce.  If you don’t like chicken on the bone you can use boneless skinless chicken thighs cut into strips, though I would avoid breast-meat as it tends to dry out too much. 


Closing Remarks:

This is a great recipe for lunch when telecommuting, watching over rambunctious children, or when making a complex dinner that you need a nutritious side for!  It’s also an easy vegetable based dish to teach to kids going off to college! 

For more simple recipes that involve little prep and easy clean-up follow me on Instragram at The_Kitchenette_Cook

Eggplant, Barley, & Brown Rice One Pot Steamer
One pot healthy, steamed meal combining the flavors of eggplant, grains, soy sauce, and garlic.
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1/2 cup raw brown rice
  2. 1/4 cup raw pearled barley
  3. 1 1/2 cups of water
  4. 1 pinch salt
  5. 1 large eggplant
  6. 2 large cloves of mined garlic
  7. 2-3 tablespoons of soy sauce
Instructions
  1. Bring the salted water in a small sauce pot to a boil and add the rice and barley then reduce heat to low and cover.
  2. Mince the garlic and put in a small cup to be used for dipping sauce, and cover with the soy sauce let marinate during the cooking time.
  3. Chop the eggplant into large cubes, and after the rice and barley have been cooking on low heat for about 15-minutes put the eggplant into the pot and recover with the lid. Thirty minutes after the eggplant has been added remove from heat and serve!
Notes
  1. Recipe can be easily doubled or tripled for a full meal on its own.
Five to Nine Creations http://www.fivetoninecreations.com/
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