Spicy Orange Tempeh Barley Recipe

(Yields: 1 plate, Serving: 2, Prep time: 25 mins, Cook time: 40 mins)

Ingredients

Barley

  • 1 cup barley
  • 2 cup vegetable broth/water

Tempeh

  • 22-25 thin slices tempeh

Marinade

  • 1/2 orange (zest and juice)
  • 2 teaspoons less sodium soy sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon extra light olive oil
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white cooking wine
  • 1/4 teaspoon lime juice
  • 1/8 teaspoon ginger powder
  • 1/8 teaspoon cayenne pepper
  • A few sprinkles black pepper

Frying

  • 1 teaspoon extra light olive oil
  • 1/2 jalapeno pepper
  • 6-8 baby Bella mushrooms
  • A few sprinkles Himalayan/Sea salt
  • 1 tablespoon water
  • 2 cups cooked pearl barley
  • 3-5 sprigs cilantro

Instructions

Add the barley and vegetable broth in a saucepan.

Bring it to a boil, then simmer in medium low for about 30-40 minutes. Be sure to taste the barley to make sure it’s fully cooked. Semi-cooked barley does not taste that great.

Meanwhile, use a zester to grate the skin (zest) off the orange.

Squeeze as much juice as you can from half an orange in a bowl.

Prepare and slice the tempeh and add all the ingredients from the marinade into the bowl.

Stir well.

Drizzle the marinade in the tempeh and allow it to soak for about 15 minutes.

Meanwhile, prepare the other veggies, including the mushrooms, jalapeno pepper and cilantro.

Chop all the veggies.

Add a teaspoon of extra light olive oil in the frying pan.

Saute the tempeh for about 5-6 minutes on medium high, be sure to flip over often.

Scrap as much of the marinade as you can into the frying pan.

Add the jalapeno pepper, mushrooms, salt and water and let it cook for about 6-8 minutes.

Once the barley is cooked, add about 2 cups of it in.

Stir and cook for another 3 minutes.

Finally, add the cilantro and turn off the heat. Toss it around a bit and serve.