Barley Rice

The following dish was a very common meal for the POW's and is still popular today in Japan and Asian countries.

Ingredients:
1 cup of uncooked rice, 1 cup of barley and 2½ cup of water.

1. Rinse the mixture of rice and barley in a pot.
2. Put 2½ cup of water and cover the lid of the pot.
3. Heat it over high heat until it boils, and stir it with a spoon a few times.
4. Simmer about 20 minutes over low heat

Quick and easy breakfast bowl

I was in the need for some dishes I might have for breakfast and came up with this wholesome.  Quick to prepare and great tasting cold.

1 cup cooked barley
1 packet Splenda (adjust to taste)
Add to this a couple of good dashes of ground cinnamon and enough milk (no fat) to mix, but do not over wet.

You can also add some fruit or berried to this for additional flavor.  Enjoy.

Season sliced cucumbers

This dish is Korean and has no fat. It is one of the items I have as a mid day snack or with a small meal as a side dish.  This is also a great side dish for a barbecue or buffet.

Ingredients

• 1/4 cup distilled white vinegar
• 1/4 cup water
• 2 tablespoons soy sauce (low salt)
• 1/2 of one cube beef bullion
• 3 packs Splenda or Nutrasweet
• 1 1/2 tablespoon Asian pepper flakes (used in Kimchi)
• 1 teaspoon toasted sesame oil
• 4 Korean or kirby cucumbers, thinly sliced
• 1 small white onion, halved and thinly sliced
• 1 tablespoon sesame seeds, toasted
• dash MSG

Directions

Whisk together everything except the cucumber in a large bowl. Add the cucumber and stir until combined. Let marinate at least 1 hour before eating.

Note: You can also add sliced cherry tomatoes to this and it looks great!  Adjust the vinegar and water amounts to taste for acidity.