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.

Candice Kumai
Recipe by Health December 2011

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Recipe Summary test

prep:
5 mins
cook:
30 mins
total:
35 mins
Yield:
Makes 4 servings (1 serving: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.
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