A few weeks ago, I prepared a similar recipe using fava beans, mint and ricotta salata over pasta. It was a hit. But cleaning fava beans can be time consuming which is why today’s recipe stars frozen edamame beans. The result is a flavour and protein-packed salad, that can be prepped ahead of time and brown-bagged the next day.
Servings: 4 Prep time: 10 minutes Cooking time: 45 minutes
Barley salad with edamame, mint and ricotta salata
- 2 tablespoon olive oil
- 1 shallot, diced
- 1 cup pearled barley
- 3 cups no- or low sodium broth (chicken or vegetable)
- 1/2 teaspoon salt
- 1 small onion, chopped
- 1 cup edamame, shelled and thawed
- 1/3 cup peas
- 3 tablespoons fresh mint, chopped
- 2 teaspoons lemon zest
- 1 tablespoon, lemon juice
- 1/3 cup ricotta salata, grated (Look for it at any specialty Italian grocer. It’s worth it! If not, a dry crumbled feta would also work well)
- In a medium sauce pan, heat 1 tablespoon of olive oil and add the shallot. Add the barley and let it brown for one minute.
- Add the broth, salt and let simmer on low heat for about 40 minutes or until tender. (The cooking time can vary by brand, so you can cook through according to package timing)
- Once the barley is cooked, transfer to a bowl and let it cool completely.
- Meanwhile, in a medium pan, heat the other tablespoon of olive oil. Add the onion and cook until translucent, stirring occasionally.
- Once the onions are tender, add the edamame, peas and 1/3 cup water. Cover and let simmer about 6 minutes on medium-low, until edamame and peas are tender.
- Remove from the heat, add 2 tablespoons of chopped mint and set aside to cool.
- To assemble, add the edamame mixture to the barley. Add lemon zest, lemon juice, additional tablespoon of fresh mint and the cheese.
The Facts Calories: 296 Fat: 9.6g Fiber: 7.5g Protein: 9g
The Goods Source of vitamins B1, B2, folate and of calcium, iron, magnesium, potassium, zinc and selenium.