Garlic & Herb Pearl Barley Wild Rice

• 200g cooked pearl barley (from 125g raw pearl barley)
• 200g cooked wild rice (from 125g raw wild rice)
• 3 cloves finely chopped garlic
• 2 spring onions, chopped into rings
• 2 diced shiitake mushrooms or soaked dried shiitake
• 1 bunch asparagus diced
• 200g sweetheart cabbage finely shredded
• 2 handfuls roughly chopped coriander
• 2 diced tomatoes de-seeded

SAUCE

• 20g Lee Kum Kee XO Sauce
• 10g Lee Kum Kee Oyster Sauce
• 50g chicken Stock
• 5g sesame oil

THE WILD RICE

1. The day before cooking, pour the rice into a heatproof bowl and cover with boiling water (125g is enough for 2 people). Leave the rice to soak overnight.

2. The next day, drain the rice well. For 125g of rice, bring 300ml of water to the boil in a pan. Place the rice in the pan, stir once and cover. Turn the heat down and leave to cook for 20 minutes, or until the grains have split open and curled slightly at the ends

THE BARLEY

3. Cook the barley in a medium pot of boiling salted water until tender, 20–30 minutes.

4. Drain; spread out on a baking sheet / leave in colander and allow to cool.

5. Make up ‘The Sauce’ ready for adding into the stir-fry.

6. Stir-fry the finely chopped garlic and spring onion for 30 seconds. Then add the diced asparagus and soaked shiitake and stir fry for a further 30 seconds.

7. Add the cooked and cooled pearl barley and wild rice and stir-fry for a further 2 minutes.

8. Pour the sauce into the rice and continue to stir-fry for a further 30 seconds to 1 minute.

9. Lastly, add the diced tomatoes, finely shredded sweetheart cabbage and plenty of roughly chopped coriander. Serve.