Pearl Barley With Peas And Edamame

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   Place barley and 4 cups water in a medium saucepan; bring to a boil. Cover, reduce heat to low, and cook until water is nearly absorbed, 25-30 minutes. Stir in edamame and peas

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   and cook, uncovered, until barley absorbs all

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   of the remaining water, 5-10 minutes. Remove from heat.

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   Stir in spinach; set aside. Combine Worcestershire sauce, lemon zest, lemon juice, and sea salt in a small bowl, whisking well. Pour vinaigrette over barley; stir to combine. Serve warm or at room temperature.

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* Per serving · 4 servings · Values may vary.