Lunch · Filipino · 15 min
Venison and Rainbow Chard Ginisang with Steamed Barley
- Calories
- 415
- Protein
- 11g
- Carbs
- 68g
- Fat
- 13g
Ingredients
- 57.4 g pearl barley
- 200 ml water
- 180 g venison
- 150 g swiss chard
- 100 g sweet onion
- 2 clove garlic
- 25 g fresh ginger
- 11.6 g extra virgin olive oil
- 1 tbsp soy sauce
- 0.25 tsp black pepper
Method
- 01Rinse the pearl barley thoroughly under cold water. In a small pot, bring barley and 200 ml of water to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes until chewy and tender.
- 02Heat half of the olive oil (5.8 g) in a skillet over medium-high heat. Add the venison strips and sear until browned on all sides and internal temperature reaches 145°F (63°C), about 3 minutes. Remove venison and let rest for 3 minutes.
- 03In the same skillet, add the remaining olive oil (5.8 g) along with chopped sweet onion, minced garlic, and minced ginger. Sauté for 2 to 3 minutes until translucent and highly aromatic.
- 04Add the chopped rainbow swiss chard and soy sauce to the skillet, tossing until greens are glossy and slightly wilted, about 2 minutes.
- 05Return the seared venison to the skillet, tossing all components together to combine juices.
- 06Spoon warm cooked barley into a serving bowl, top with the venison and chard ginisang, and sprinkle with freshly cracked black pepper before serving.
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