Barley, Vegetables & Marinated Persimmon

Barley, Vegetables & Marinated Persimmon

A great Weight Watchers approved side dish!

Adapted from BlueApron


Metric System
  • 2 clove garlic
  • 0.3 tsp red pepper flakes
  • salt
  • black pepper
  • 6 oz carrot
  • 3 oz shishito pepper
  • 3 tsp oil
  • oil
  • 1 persimmon
  • 3 tsp vinegar
  • Step 1

    Step 1

    To the pot of cooked barley, add the cooked vegetables and marinated persimmon (including any liquid). Stir to combine. Taste, then season with salt and pepper if desired.

    Step 2

    Add ¼ cup of water. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the water has cooked off.

    Step 3

    Cook, stirring frequently, 1 to 2 minutes, or until softened.

    Step 4

    Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

  • 2 clove garlic
  • 0.25 tsp red pepper flakes
  • salt
  • black pepper
  • Step 5

    Continue to cook.

    Step 6

    Add the sliced carrots and pepper pieces in an even layer. Cook, without stirring.

  • 6 oz carrot
  • 3 oz shishito pepper
  • Step 7

    In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high.

  • 1 tbsp oil
  • Step 8

    Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil; stir to coat. Cover to keep warm.

  • oil
  • Step 9

    Add the barley and cook, uncovered.

    Step 10

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.

    Step 11

    In a bowl, combine the diced persimmon and vinegar. Season with salt and pepper. Set aside to marinate

  • 1 persimmon
  • 1 tbsp vinegar
  • salt
  • black pepper
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