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“A Yummy looking and tasting Barley and Shrimp casserole from I hadn't tried barley much, just what is in canned soupd growing up, and after eating this I have to wonder why it is not more widely used. Barley is very good and this is a scrumptious way to fix it! It might need more liquid, mine seemed a bit dry. Try adding it at the end though, so you don't accidentally get it to soupy.”

Ingredients Nutrition

  • 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 gingerroot, finely chopped fresh (.25 teaspoon ground)
  • 18 teaspoon red pepper sauce
  • 2 teaspoons vegetable oil
  • 34 cup onion, chopped
  • 12 cup green pepper, finely chopped
  • 1 medium carrot, peeled and thinly sliced
  • 1 garlic clove, finely chopped
  • 34 cup pearl barley
  • 2 cups clam juice, bottled
  • 1 (10 ounce) broccoli, package thawed chopped
  • 1 teaspoon toasted sesame seeds, for garnish (optional)


  1. Place shrimp, scallops and mushrooms in bowl.
  2. Combine soy sauce, rice wine vinegar, sesame oil, ginger and red pepper sauce.
  3. Pour over seafood and toss well.
  4. Cover and refrigerate while cooking barley.
  5. To cook barley, spray a large deep skillet with non-stick cooking spray. Heat vegetable oil in skillet over medium heat. Add onion, green pepper, carrot and garlic; sauté until onion is translucent. Add barley and clam nectar.
  6. Bring to boil. Reduce heat and simmer, covered, for 35 minutes, stirring occasionally.
  7. Stir in broccoli and seafood with marinade. Cover and cook 15 minutes longer or until barley is tender and seafood is cooked.
  8. Sprinkle with toasted sesame seeds and serve. Makes 6 servings.

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