Instructions: Place shrimp, scallops and mushrooms in bowl. Combine soy sauce, rice vinegar, sesame oil, ginger and red pepper sauce. Pour over seafood and toss well. Cover and refrigerate while cooking barley.

Spray a large deep skillet with nonstick cooking spray. Add vegetable oil and place over medium heat. Add onion, green pepper, carrot and garlic; saute until onion is translucent, about 5 minutes. Add barley and clam juice. Bring to boil.

Reduce heat and simmer, covered, for 35 minutes, stirring occasionally.

Stir in broccoli and seafood with marinade. Cover and cook 15 minutes longer or until barley is tender and seafood is cooked. Sprinkle with toasted sesame seeds and serve.

Note: To toast seeds, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to burn.

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