Pearl Barley with Peas and Edamame

  • Yield: 4 servings


1cup dry pearl barley
1cup shelled frozen edamame
1cup frozen peas
1cup fresh spinach, chopped
2 1/4teaspoons Worcestershire sauce
1 1/2teaspoons lemon zest
1 1/2tablespoons fresh lemon juice
1/4teaspoon sea salt


  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 and cook, uncovered, until barley absorbs all of the remaining water, 5-10 minutes.  Remove from heat.
  2. 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.

Reprinted with permission from The Carb Lovers Diet Cookbook by Ellen Kunes and Frances Largeman-Roth, Oxmoor House.

Nutritional Info *per serving

  • Calories 227
  • Fat 2.4g
  • Sodium 213mg
  • Carbohydrate 43g