Sticky Barley Rice

Name: Sticky Barley Rice
Ingredients: Short-grain white rice (2 cups); Pearl barley (1 cup); Water (3.5 cups); Salt (1/2 teaspoon)

Korean: 찰보리밥

"Healthy sticky barley rice blend - authentic Korean school lunch recipe with protein-rich grains and simple preparation."

Calories 320 kcal

Carbs 68g

Protein 8g

Fat 1g

💡

Instead of Pearl barley

Use: Hulled barley or whole grain barley

Reason: More widely available; adjust water ratio slightly

Instead of Short-grain rice

Use: Arborio or sushi rice

Reason: Creates similar sticky texture in Western markets

1
Rinse rice and barley separately under cold water until water runs clear
2
Combine rice and barley in a pot with 3.5 cups water and salt
3
Bring to a boil, then reduce heat to low
4
Cover and simmer for 20-25 minutes until grains are tender and liquid is absorbed
5
Let rest covered for 5 minutes before fluffing with a fork and serving

Stainless steel compartment trays keep your meals fresh and authentic.

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