From Health.com March 2011
Bring water in medium saucepan to boil, add barley, cover, reduce heat to low and cook until water is nearly absorbed (25-30 mins.)
Stir in edamame and peas; cook, uncovered, until barley absorbs all of remaining water (5-10 minutes). Turn off heat. Stir in spinach; set aside. Combine Worcestershire sauce, lemon zest, fresh lemon juice and sea salt in small bowl, whisking well. Pour vinaigrette over barley; stir to combine.
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|Serving Size: 1 Serving (569g)|
|Recipe Makes: Servings|
|Calories from Fat: 80 (8%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 757.3mg||26 %|
|Potassium 1732mg||46 %|
|Total Carbohydrate 210.5g||62 %|
|Dietary Fiber 47.8g||191 %|
|Sugars, other 162.7g|
|Protein 42.4g||61 %|
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Calories per serving: 1051
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