Rating: 2 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Health December 2011


Recipe Summary

30 mins
35 mins
5 mins
Makes 4 servings (1 serving: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

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.

Nutrition Facts

227 calories; fat 2.4g; saturated fat 0.3g; mono fat 0.6g; poly fat 1.1g; protein 10g; carbohydrates 43g; sugars 4g; fiber 9g; iron 4mg; sodium 213mg.