Lemon-Soy Edamame Barley Bowl
From Clean Green Eats [1] by Candice Kumai
Notes
Candice explains that hulled barley needs to cook for 1 to 1 1/2 hours longer than pearl barley. Adjust your cooking time based on the variety you choose.
Ingredients
- 4 cups pearl or hulled barley
4 1/2 cups water
1 1/2 cups shelled organic edamame
2 cups wild baby arugula
2 blocks savory, baked, organic tofu (firm or extra firm), cut into cubes
1 ripe avocado, halved and thinly sliced
- For the dressing:
4 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
Juice of 1 lemon
1 tablespoon dried oregano
1 teaspoon finely grated lemon zest
Directions
- Combine the barley and the water in a medium saucepan, and bring to a boil. Reduce the heat to low and simmer for 40 to 50 minutes until all of the liquid is absorbed. Remove from heat and allow to cool slightly.
- In a large bowl, whisk together the soy sauce, sesame oil, lemon juice, oregano, and lemon zest until well combined. Add the slightly cooled barley to the bowl and toss to coat.
- Add the shelled edamame and arugula and toss gently to combine. To serve, divide the barley salad among four bowls and top with tofu and avocado slices.
Source: Calorie Count [2]
Information
- Category
- Main Dishes, Tofu
- Cuisine
- North American
- Yield
- 4 servings
Nutrition
- Calories per serving
- 541