Pearl Barley with Peas and Edamame 

This barley side dish is a great alternative to rice or pasta. If you don't like peas or edamame, just add any other vegetable that you desire.
Makes 4 servings (1 serving: about 1 cup)


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1 cup dry pearl barley
1 cup shelled frozen edamame
1 cup frozen peas
1 cup freash spinach, chopped
2 1/4 teaspoons Worcestershire sauce
1 1/2 teaspoons lemon zest
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon sea salt


Prep: 5 Minutes
Cook: 30 Minutes
Total: 35 Minutes

1. Place barley and 4 cups water in a medium saucepan; bring to a boil. Cover, reduce heat to low, and cook until water is nearly absorbed, 25-30 minutes. Stir in edamame and peas

and cook, uncovered, until barley absorbs all

of the remaining water, 5-10 minutes. Remove from heat.

2. Stir in spinach; set aside. Combine Worcestershire sauce, lemon zest, lemon juice, and sea salt in a small bowl, whisking well. Pour vinaigrette over barley; stir to combine. Serve warm or at room temperature.

Created date

December 2011

Nutritional Information

Calories 227
Fat 2.4 g
Satfat 0.3 g
Monofat 0.6 g
Polyfat 1.1 g
Cholesterol 0 mg
Protein 10 g
Carbohydrate 43 g
Sugars 4 g
Fiber 9 g
Iron 4 mg
Sodium 213 mg