September 2016 Issue

Stir-Fried Barley with Almonds & Vegetables


1 Tbsp almond oil

¾ c julienne-style sliced carrots

¾ c chopped broccoli

1 Tbsp grated ginger

1 c diced firm tofu

2 c cooked barley

2 Tbsp teriyaki sauce

1⁄3 c slivered almonds, roasted


1. Heat oil in a large skillet or wok. Add carrots, broccoli, and ginger; sauté on medium heat until carrots are soft and broccoli is bright green. Remove and set aside. Add tofu, barley, and teriyaki sauce, and cook until warm throughout.

2. Return carrots and broccoli to pan, and add almonds. Stir well and serve.

Makes 4 servings

Nutrition Information Per Serving: 406 calories, 23 grams (g) total fat, 2 g saturated fat, 37 g carbohydrate, 19 g protein, 9 g fiber, 373 milligrams sodium.

Recipe and photo courtesy of the Almond Board of California.