You are here: Home » Recipes » Pearl Barley with Peas and Edamame Pearl Barley with Peas and Edamame Recipe by Our Cookbook Collection Yield 4 servings Candice Kumai's Pearl Barley with Peas and Edamame gets an extra kick from the Worcestershire sauce! PrintEmail Ingredients 1 cup dry pearl barley1 cup shelled frozen edamame1 cup frozen peas1 cup fresh spinach, chopped2 1/4 teaspoons Worcestershire sauce1 1/2 teaspoons lemon zest1 1/2 tablespoons fresh lemon juice1/4 teaspoon sea salt Instructions 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. 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.