This is a variation of my donabe rice recipe, English Peas and Hijiki Rice. Instead of rice, I am useing quinoa and mochi mugi barley and cook in vegetable stock in a donabe .To finish, I season simply with salt and pepper, and drizzle good amount of extra virgin olive oil! Feel free to elevate the dish with addition of different herbs or seasonings, if you like. You can serve it on its own or this can also makes a wonderful side dish served with grilled fish, vegetables, etc. I used Bistro Donabe for this dish, but any donabe with enough depth can work for this recipe. Happy Donabe Life!
Vegan option
This is a vegan dishEquipment
Classic-style DonabeServings
3 - 4Ingredients
- 1 cup (240 ml) quinoa, rinsed
- 1/4 cup (60 ml) mochi mugi barley
- 1 3/4 cups (420 ml) vegetable stock
- 1 tablespoon dry hijiki, reconstituted
- 1/2 cup (120 ml) shelled fresh English peas
- 1 teaspoon sea salt
- Freshly-ground black pepper
- 2 tablespoons or more extra virgin olive oil
- Lemon wedges
Procedure
- Combine the quinoa, mochi mugi barley, and stock in a donabe and spread the hijiki on top. Cover with lid and set over high heat.
- Once the contents starts boiling (about 6 – 8 minutes), turn down the heat to low. Cook for 10 – 12 minutes or until the liquid is mostly absorbed. Turn off the heat, quickly open the lid and add the English peas. Cover again and let rest for 15 – 20 minutes.
- Uncover and season with the salt and some black pepper. Add the evoo and fluff throughly. Serve into individual bowls and enjoy with a little squeeze of lemon if you like.
I love fresh peas, but if you could only get frozen kind, you can simply put the defrosted peas about 5 minutes before finish resting.
The dish is fluffed and ready!
