Pearl Barley with Peas and Edamame

  • Yield 4 servings

Candice Kumai's Pearl Barley with Peas and Edamame gets an extra kick from the Worcestershire sauce!


1 cup dry pearl barley
1 cup shelled frozen edamame
1 cup frozen peas
1 cup fresh 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


  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.



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