Archive for February 21st, 2010

Asian Barbecue-Glazed Lentil and Barley Loaf

I was looking through our pantry at the various grains tucked within.  It occurred to me that I hadn’t done anything with pearled barley in a really long time.  Now color me strange, but whenever I see the words “pearled barley” my mind leaps to an image of Pearl S. Buck’s,  The Good Earth.  Every.  Single.  Time.  That admission out of the way,  it should now seem intuitive that an Asian-inspired dish leapt to mind.  But I really really wanted to make a grain loaf.  Therein lied the conundrum…occidentally oriented…until my synapses fired.  Blammo!  I would make a loaf with a sticky, full-flavored, lip-smackingly tasty Asian-style barbecue sauce.  I fled, gleefully, to the kitchen! 


2 cups cooked Puy lentils [I cooked mine in No-Chicken Broth for added flavor.]

1 cup cooked pearled barley [Also cooked in No-Chicken Broth.]

½ cup rolled oats, uncooked

¼ cup sesame seeds

2 cups ciabatta bread, cubed and soaked in ¼ cup No-Chicken broth, pulsed in a processor

½ cup red pepper, finely diced

½ cup green pepper, finely diced

½ cup carrot, finely diced

½ onion, finely diced

3 cloves garlic, minced

1 head roasted garlic

½ cup Asian-style barbecue sauce [Recipe below.]


Sauté onions, peppers, minced garlic and carrot in a drizzle of canola oil until softened.  In a bowl add lentils, barley, oats, sesame seeds, roasted garlic, soaked and pulsed bread, and sautéed vegetables.  Mix well.  Add ½ cup of Asian barbecue sauce and mix thoroughly. 

Add mixture to a sprayed loaf pan and press into shape.  Top with more of the barbecue sauce and place in the oven.  Cook until the sauce on top has caramelized and is thick and sticky.   [If you place a whole carrot in the center of the loaf as I did you need to cook it a bit longer to ensure the carrot is fully cooked.]

Allow it to time to set and cool before cutting.  Spraying your knife with a non-stick spray also helps to ensure clean cuts.

Asian-Style Barbecue Sauce

This sauce is sweet and spicy and packs a bit of heat.  Absolutely delicious.


1 cup hoisin sauce

½ cup No-Chicken broth

¼ cup white miso

¼ cup sake

¼ cup double-concentrated tomato paste

¼ cup ponzu sauce [without bonito]

2 tsp chili garlic sauce

1 tsp sesame oil

1 cinnamon stick

2 star anise


Combine all ingredients in a pan and simmer for 15 minutes.

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