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.
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
How to Make It
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.
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.
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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This is surprisingly good, if a little bland. The textures and flavors of the peas, edamame, and barley complement one another. I think that the amount of Worcestershire sauce should be increased, to lend more salty, savory flavor, and the amount of lemon juice could be reduced a bit, as it was quite tart. The second time I made it , I simply doubled everything and for some reason it wasn't nearly as good. I'm not sure why, but it was blander and mushier.
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