EDAMAME AND BARLEY SALAD
Make and share this Edamame and Barley Salad recipe from Food.com.
Provided by dicentra
Categories Grains
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- To prepare dressing, combine first 5 ingredients in a medium bowl, stirring with a whisk until blended; set aside.
- To prepare salad, cook barley according to package directions, omitting salt and fat. Combine cooked barley, bell pepper, red onion, and the remaining ingredients in a large bowl, tossing well to combine.
- Add the dressing, and toss gently to coat evenly. Let stand 15 minutes.
Nutrition Facts : Calories 211.6, Fat 7.1, SaturatedFat 0.9, Sodium 397.2, Carbohydrate 29.3, Fiber 7.3, Sugar 1.8, Protein 10.4
TILAPIA WITH BARLEY, SHIITAKE, AND EDAMAME SALAD
It's easy to vary this recipe: Use firm tofu or chicken instead of fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
Steps:
- Make the salad: Heat oil in a large saute pan over medium-high heat. Add mushrooms, and cook, stirring occasionally, until browned and crisp, about 8 minutes. Reduce heat to medium, add shallots and garlic, and cook until tender, about 3 minutes. Add edamame, and cook, stirring occasionally, for about 3 minutes. Add barley, and heat through, about 2 minutes. Sprinkle with salt, and season with pepper.
- Make the fish: Sprinkle both sides of tilapia with salt, and season with pepper. Heat oil in saute pan over medium-high heat. Add tilapia, and cook until browned and crisp, about 3 minutes per side. Add lime juice and 1/4 cup water, carefully swirling pan to combine. Serve tilapia with barley salad, and drizzle with sauce.
Nutrition Facts : Calories 552 g, Cholesterol 43 g, Fiber 15 g, Protein 31 g, SaturatedFat 3 g, Sodium 1272 g
BARLEY AND EDAMAME SALAD (WW)
Make and share this Barley and Edamame Salad (Ww) recipe from Food.com.
Provided by ellie_
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring water to a boil in a saucepan and then add the barley. Reduce heat and simmer covered for 25 minutes. Drain in a colander and rinse under cold water; drain again. Transfer to a large bowl.
- Stir in remainder of the ingredients and toss to combine.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 349.1, Fat 10.4, SaturatedFat 1.3, Sodium 789.9, Carbohydrate 46.5, Fiber 11.9, Sugar 1.1, Protein 22
BARLEY WITH BRUSSELS SPROUTS, SPINACH, AND EDAMAME
This take on fried rice has less saturated fat, but more protein and fiber.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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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BARLEY AND EDAMAME SALAD WITH RED PEPPER DRIZZLE
From bhg.com
5/5 (9)Total Time 50 minsAuthor Gregory DickinsonCalories 400 per serving
- In a medium saucepan bring water to boiling; add barley. Reduce heat and simmer, covered, 30 minutes. Stir in edamame. Cover and cook10 minutes more or until barley is tender. Drain off any liquid. Cool slightly.
- Meanwhile, for red pepper drizzle, in a blender or food processor combine the next five ingredients (through garlic) and 2 Tbsp. of the almonds. Cover and pulse until smooth. Season to taste with salt and black pepper.
- Arrange spinach, barley mixture, avocado, and cucumber on a platter. Drizzle with red pepper drizzle and sprinkle with remaining almonds. If desired, sprinkle with cheese.
WARM BARLEY SALAD | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine CanadianCategory Dinner,Lunch,AppetizersServings 4Total Time 22 mins
- Bring 2 cups of water to a boil in a medium-size pot; stir in barley and salt. Reduce heat to low, cover and simmer until barley is tender, about 10 minutes. (There may still be some water in the pot. If so, cover the barley and set it aside for 10 minutes for the liquid to be absorbed. Or you can drain the barley).
- Spoon cooked barley into a serving bowl; add cheese, capers, dill, scallions, vinaigrette, pepper and lemon zest. Stir gently but well; serve warm. Yields about 3/4 cup per serving.
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