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Barley with Brussels Sprouts, Spinach, and Edamame

Barley with Brussels Sprouts, Spinach, and Edamame

This take on fried rice has less saturated fat, but more protein and fiber.

Whole Living, January/February 2011 http://www.marthastewart.com/130289/barley-brussels-sprouts-spinach-and-edamame
2.4
Rated
48100(5)5
  • Yield Serves 2

Ingredients

    • 1/2 cup hulled barley
    • 1 cup frozen edamame beans
    • 2 tablespoons cooking oil
    • 1 tablespoon minced ginger
    • 1 clove garlic, minced
    • 1/2 pound small brussels sprouts (about 10), trimmed and thinly sliced
    • 1 bunch spinach (about 1 pound), stems removed
    • 1/2 cup cashews, coarsely chopped
    • Crushed red pepper

Directions

  1. In a small saucepan, bring 2 cups of water and 1/4 teaspoon salt to a boil. Add the barley, cover, and simmer until just tender, about 40 minutes. Add the edamame beans, stir, and cover; continue cooking until barley is tender and edamame is bright green, about 5 minutes more. Remove from heat and fluff barley with a fork.
  2. Heat 1 tablespoon oil in a large skillet over medium heat. Cook ginger and garlic until fragrant, about 1 minute. Add the brussels sprouts and cook, stirring, until bright green and tender, about 2 minutes.
  3. Add remaining tablespoon oil to the pan. Add the spinach and cashews to the pan, and cook until the spinach has wilted, about 2 minutes, stirring constantly. Stir in barley and edamame. Season to taste with salt and crushed red pepper.

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