Prep Time
5 Mins
Cook Time
30 Mins
Total Time
35 Mins
Yield
Makes 4 servings (1 serving: about 1 cup)

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.

How to Make It

Step 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

Step 2

and cook, uncovered, until barley absorbs all

Step 3

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

Step 4

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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