A great Weight Watchers approved side dish!
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.
Add ¼ cup of water. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the water has cooked off.
Cook, stirring frequently, 1 to 2 minutes, or until softened.
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.
Continue to cook.
Add the sliced carrots and pepper pieces in an even layer. Cook, without stirring.
In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high.
Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil; stir to coat. Cover to keep warm.
Add the barley and cook, uncovered.
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
In a bowl, combine the diced persimmon and vinegar. Season with salt and pepper. Set aside to marinate
Cooking from recipes shouldn't be hard.
Use Cheffe's proprietary Smart Cooking technology to understand this recipe and transform it into easy-to-use, step by step instructions that anyone can follow.
It's like cooking on auto-pilot. Try it in the app!