Recipes Barley and Rice with Sesame Oil and Chives Be the first to rate & review! Boribap, or barley with rice, is a popular Korean side dish that combines white rice with plump, nutty grains of barley. In their version, Jean-Georges Vongerichten and his wife Marja mix in toasted sesame oil and minced chives for more flavor. Slideshow: Barley Recipes By Marja Vongerichten and Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on June 2, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Kathrin Koschitzki Active Time: 15 mins Total Time: 1 hrs Yield: 8 Ingredients 1 cup pearled barley (rinsed) 1 cup long-grain white rice (rinsed) 2 tablespoons unsalted butter 1 teaspoon toasted sesame oil Salt ½ cup thinly sliced chives Directions In a medium saucepan, cover the barley with 2 inches of water. Bring to a boil, cover and cook over low heat until just tender, about 45 minutes; add more water as needed to keep the barley covered. Drain well. Meanwhile, in a small saucepan, combine the rice with 1 1/2 cups of room-temperature water. Bring to a boil, cover and cook over low heat for 14 minutes. Remove from the heat and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. In a large skillet, melt the butter over moderate heat. Add the barley and rice and toss gently to mix. Remove from the heat. Stir in the sesame oil and season with salt. Fold in the chives. Transfer to a bowl and serve. Rate it Print