Barley Edamame Salad

Simplicity at its best: bold flavors, quick and easy preparation, and a handsome outcome. We really love using barley here. If you prefer to be a bit more traditional, switch to your favorite type of brown rice instead. Adjust cooking time and method accordingly.

YIELD: 4 to 6 servings

INGREDIENTS:

• 1 cup (184 g) dry hulled barley, rinsed and drained
• 3 cups (705 ml) water
• 1 tablespoon (8 g) Broth Powder
• 2 tablespoons (30 ml) toasted sesame oil
• 2 tablespoons (30 ml) seasoned rice vinegar
• 1 1/2 tablespoons (23 ml) fresh lime juice
• 1 tablespoon (15 ml) tamari, more if needed
• 1/4 to 1/2 teaspoon red pepper flakes, to taste
• 1 to 2 cloves garlic, grated or pressed, to taste
• 1 to 2 teaspoons (2 to 4 g) freshly grated ginger, to taste
• 9 ounces (255 g, approximately 1 1/2 cups) shelled ready-to-eat edamame, rinsed and drained
• 1/4 cup (20 g) minced scallion
• Black sesame seeds or toasted regular sesame seeds, to taste

INSTRUCTIONS:

1. Place the barley in a rice cooker or large pot. Cover with water and broth powder, stir to combine. Follow the manufacturer’s instructions if using a rice cooker. Bring to a boil if cooking on the stove. Cover with a lid, lower the temperature, and simmer until al dente, 30 to 40 minutes. Check for doneness occasionally, and either drain early or add extra liquid (if needed) to extend the cooking time. You can prepare the barley the night before and refrigerate it overnight.
2. In a large bowl, whisk to combine the oil, vinegar, lime juice, tamari, red pepper flakes, garlic, and ginger.
3. Add the cooked barley, edamame, and minced scallion to the bowl, and fold to thoroughly coat all the ingredients with the dressing.
4. Taste and adjust the seasoning, adding extra tamari if desired for more saltiness.
5. Sprinkle black sesame seeds or toasted regular sesame seeds on top of each serving for added flavor and visual appeal.
6. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Before serving again, fold the salad to combine the flavors.

TIPS:

• Rinse the dry hulled barley thoroughly before cooking to remove excess starch.
• Use broth powder to enhance the flavor of the cooking liquid for the barley.
• Adjust the cooking time to achieve the desired texture for the barley, ensuring it is al dente and not mushy.
• Feel free to substitute the seasoned rice vinegar with regular rice vinegar or apple cider vinegar for a slightly different flavor profile.
• Add more or less red pepper flakes and grated ginger to suit your taste preferences for spiciness and warmth.
• The salad can be served as a main dish or a delightful side salad to complement other dishes.
• Customize the salad by adding your favorite vegetables or herbs for extra freshness and nutrition.
• Garnish with fresh herbs like chopped cilantro or mint for an additional burst of flavor.

This Barley Edamame Salad is a delightful and wholesome dish that showcases the wonderful combination of flavors and textures. The nutty barley pairs perfectly with the tender edamame, creating a satisfying and nutritious salad that can be enjoyed as a light lunch or a flavorful side dish. The zesty dressing, with its hints of sesame and lime, elevates the salad to new heights, making it a standout favorite. Whether served on its own or as part of a larger meal, this quick and easy recipe is sure to impress with its simplicity and bold flavors. So, grab some hulled barley and ready-to-eat edamame, and whip up this scrumptious salad in no time! Enjoy the harmony of tastes and the nourishing goodness of barley and edamame in every refreshing bite.