Pearl Barley with Peas and Edamame

Candice Kumai is a healthy-lifestyle chef, author, and television host. She is the author of Pretty Delicious: Lean and Lovely Recipes for a Healthy, Happy New You, a guest judge on Iron Chef America, co-host of Lifetime television’s hit series Cook Yourself Thin, chef contributor on Cooking Channel’s Unique Eats, and an alum of Top Chef.

By Candice Kumai
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Ingredients

Directions

  • 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.

Source

CarbLovers Diet Cookbook

Nutrition Facts

Per Serving:
227 calories; fat 2.4g; cholesterolmg; protein 10g; carbohydrates 43g; sugars 4g; fiber 9g; iron 4mg; sodium 213mg.
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