Barley with Edamame, BrusselsSprouts and Spinach
Makes 2 servings (easily doubled or tripled)
1 cup frozen edamame beans
2 tsp toasted (dark) sesame oil
1 tablespoon minced ginger or 1 tsp ground ginger
2 cloves garlic, minced
1/2 of a 1-lb pkg frozen brussels sprouts, thawedslightly
4 packed cups fresh, pre-washed spinach leaves
dash of sriracha or other hot sauce, and a dash of soy sauce
1/2 cup peanuts or cashews, coarsely chopped
1. Bring1 cup water and 1/4 teaspoon salt to a boil in a small saucepan overmedium-high heat. Add the quick barley, cover, and reduce heat to low; simmer 6minutes.
2. Stirin the edamame and cover; continue cooking 3-4 minutes until barley is tenderand edamame is bright green. Remove from heat.
3. Trimends off of sprouts, then sliced horizontally.
3. Heat sesameoil in a large skillet over medium heat. Cook ginger and garlic until fragrant,about 1 minute. Add the spinach and sprouts; cook and stir 1 minute until spinachhas just wilted. Stir in barley and edamame. Season to taste with salt and sriracha,then serve sprinkled with peanuts.