Barley with Brussels Sprouts, Spinach, and Edamame

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

  • Servings: 2
Barley with Brussels Sprouts, Spinach, and Edamame

Source: Whole Living, January/February 2011


  • 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


  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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