Barley With Brussels Sprouts Spinach And Edamame Recipes

BRUSSELS SPROUT LEAF AND BABY SPINACH SAUTé

Brussels Sprout Leaf and Baby Spinach Sauté image

This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog. While Ms. Forte loves whole roasted brussels sprouts, she knows many people don't like the woodsy center. In this simple warm salad, only the tender outside leaves are used. Just peel the leaves away, discard the core, then sauté with jumble of fresh spinach and dress with a white wine-maple syrup vinaigrette. A handful of Marcona almonds finishes it off for a a pleasant crunch.

Provided by Tara Parker-Pope

Categories easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound brussels sprouts
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar or Champagne vinegar
1 tablespoon maple syrup
4 cups baby spinach
2 generous pinches of sea salt
1/2 cup Marcona almonds

Steps:

Working with one brussels sprout at a time, peel off each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining brussels sprouts.
Over medium heat, warm the olive oil in a large frying pan. Add all of the brussels sprout leaves and sauté for about 30 seconds. Add the vinegar and maple syrup and toss to coat. Add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.
Sprinkle with the salt and Marcona almonds and serve immediately.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 96 milligrams, Sugar 6 grams, TransFat 0 grams

BARLEY WITH BRUSSELS SPROUTS, SPINACH, AND EDAMAME

Barley with Brussels Sprouts, Spinach, and Edamame image

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

Ingredients

1/2 cup hulled barley
1 cup frozen edamame beans
2 tablespoons cooking oil
1 tablespoon minced ginger
1 clove garlic, minced
1/2 pound small brussels sprouts (about 10), trimmed and thinly sliced
1 bunch spinach (about 1 pound), stems removed
1/2 cup cashews, coarsely chopped
Crushed red pepper

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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