Pearl Barley with Peas and Edamame

Ingredients

• 1 cup edamame frozen shelled
• 1.5 tablespoons juice of lemon fresh
• 1.5 teaspoons lemon zest 
• 1 cup pearl barley dry
• 1 cup peas frozen
• 0.3 teaspoon sea salt 
• 1 cup freash spinach chopped
• 2.3 teaspoons worcestershire sauce 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. 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
2. and cook, uncovered, until barley absorbs all
3. of the remaining water, 5-10 minutes.
4. Remove from heat.
5. Stir in spinach; set aside.
6. Combine Worcestershire sauce, lemon zest, lemon juice, and sea salt in a small bowl, whisking well.
7. Pour vinaigrette over barley; stir to combine.
8. Serve warm or at room temperature.