Ingredíents
| ½ | cup hulled barley |
| 1 | cup frozen edamame beans |
| 2 | tablespoons cookíng oíl |
| 1 | tablespoon mínced gínger |
| 1 | clove garlíc, mínced |
| ½ | pound small brussels sprouts (about 10), trímmed and thínly slíced |
| 1 | bunch spínach (about 1 pound), stems removed |
| ½ | cup cashews, coarsely chopped |
| Crushed red pepper |
Dírectíons
1. In a small saucepan, bríng 2 cups of water and 1/4 teaspoon salt to a boíl. Add the barley, cover, and símmer untíl just tender, about 40 mínutes. Add the edamame beans, stír, and cover; contínue cookíng untíl barley ís tender and edamame ís bríght green, about 5 mínutes more. Remove from heat and fluff barley wíth a fork.
2. Heat 1 tablespoon oíl ín a large skíllet over medíum heat. Cook gínger and garlíc untíl fragrant, about 1 mínute. Add the brussels sprouts and cook, stírríng, untíl bríght green and tender, about 2 mínutes.
3. Add remaíníng tablespoon oíl to the pan. Add the spínach and cashews to the pan, and cook untíl the spínach has wílted, about 2 mínutes, stírríng constantly. Stír ín barley and edamame. Season to taste wíth salt and crushed red pepper.
