Zingy Korean-Style Grains
These Zingy Korean-Style Grains are a mix of Wheatberries, black barley and edamame beans with red pepper cooked in a spicy gochujang style paste. For a quick and tasty midweek dinner, fry streak strips together with thinly sliced carrot and courgette, adding bean sprouts and spinach after a few minutes. Served with warmed Korean-style grains, a fried egg and a dash of soy sauce.
Good to know
- low saturated fat
- source of fibre
- source of protein
Instructions
Squeeze the pouch to loosen the grains. For best results, heat through in a pan with a dash of water. Otherwise, tear a 2cm opening at the top and microwave for 45s at 900w, or simply enjoy it cold. Store in a cool, dry place. Once opened, keep in the fridge and eat within 3 days.
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Ingredients
Wheatberries, black barley and edamame beans with red pepper cooked in a spicy gochujang style paste.
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Nutritionals
Energy kJ/kcal 669/159 Fat 2.8g of which saturates 0.4g Carbohydrates 24.8g of which sugars 2.4g Fibre 4.2g Protein 6.4g Salt 0.43g
Recipes that use Zingy Korean-Style Grains
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