Seaside Barley Supper

• 8 ounces shrimp, shelled and deveined
• 8 ounces scallops (cut in quarters or halves, if large)
• 8 ounces fresh mushrooms, sliced
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar or 1 tablespoon lemon juice
• 1 teaspoon sesame oil
• 2 teaspoons finely chopped fresh ginger or 14 teaspoon ground ginger
• 18 teaspoon red pepper sauce
• 2 teaspoons vegetable oil
• 34 cup chopped onion
• 12 cup finely chopped green pepper
• 1 medium carrot, peeled and thinly sliced
• 1 clove garlic, finely chopped
• 34 cup pearl barley
• 2 cups bottled clam juice
• 1 (10 ounce) package frozen chopped broccoli, thawed
• toasted sesame seeds, for garnish

1. Place first three ingredients in a bowl.
2. Combine soy sauce, rice wine vinegar, sesame oil, ginger and red pepper sauce.
3. Pour over seafood and mix well.
4. Cover and refrigerate while cooking barley.
5. To cook barley: spray a large deep skillet with non-stick cooking spray.
6. Heat vegetable oil in skillet over medium heat.
7. Add vegetables; saute until onion is translucent and they are all tender.
8. Add barley and clam nectar and bring up to boil.
9. Reduce heat, cover and simmer for 35 minutes, stirring occasionally.
10. Stir in broccoli and seafood with marinade.
11. Cover and cook 15 minutes longer or until barley is tender and seafood is cooked.
12. Sprinkle with toasted sesame seeds and serve.

shrimp, quarters, mushrooms, soy sauce, rice wine vinegar, sesame oil, fresh ginger, red pepper, vegetable oil, onion, green pepper, carrot, clove garlic, pearl barley, clam juice, broccoli, sesame seeds

Taken from www.food.com/recipe/seaside-barley-supper-85324 (may not work)