Pearl Barley with Peas and Edamame |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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
2. and cook, uncovered, until barley absorbs all
3. of the remaining water, 5-10 minutes. Remove from heat.
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.
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