Best Edamame And Barley Salad Recipes

TILAPIA WITH BARLEY, SHIITAKE, AND EDAMAME SALAD

Tilapia with Barley, Shiitake, and Edamame Salad image

It's easy to vary this recipe: Use firm tofu or chicken instead of fish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil
6 ounces shiitake mushroom caps, sliced 1/4 inch thick
3 shallots, minced (1/3 cup)
1 teaspoon minced garlic
1 1/2 cups frozen shelled edamame
3 cups cooked barley (from 1 cup dry)
1 teaspoon coarse salt
Freshly ground pepper
2 tilapia fillets (6 ounces each), halved lengthwise, or 4 fillets (3 ounces each)
1 1/2 teaspoons coarse salt
Freshly ground pepper
1/4 cup lime juice (from 4 limes)
2 tablespoons extra-virgin olive oil

Steps:

Make the salad: Heat oil in a large saute pan over medium-high heat. Add mushrooms, and cook, stirring occasionally, until browned and crisp, about 8 minutes. Reduce heat to medium, add shallots and garlic, and cook until tender, about 3 minutes. Add edamame, and cook, stirring occasionally, for about 3 minutes. Add barley, and heat through, about 2 minutes. Sprinkle with salt, and season with pepper.
Make the fish: Sprinkle both sides of tilapia with salt, and season with pepper. Heat oil in saute pan over medium-high heat. Add tilapia, and cook until browned and crisp, about 3 minutes per side. Add lime juice and 1/4 cup water, carefully swirling pan to combine. Serve tilapia with barley salad, and drizzle with sauce.

Nutrition Facts : Calories 552 g, Cholesterol 43 g, Fiber 15 g, Protein 31 g, SaturatedFat 3 g, Sodium 1272 g

EDAMAME AND BARLEY SALAD

Edamame and Barley Salad image

Make and share this Edamame and Barley Salad recipe from Food.com.

Provided by dicentra

Categories Grains

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

5 teaspoons olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon whole-grain Dijon mustard
1/2 teaspoon fresh ground black pepper
1 cup uncooked pearl barley
1 cup coarsely chopped red bell pepper
3/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1/4 cup chopped of fresh mint
1 1/4 teaspoons salt
1 (16 ounce) bag frozen shelled edamame, thawed (green soybeans)

Steps:

To prepare dressing, combine first 5 ingredients in a medium bowl, stirring with a whisk until blended; set aside.
To prepare salad, cook barley according to package directions, omitting salt and fat. Combine cooked barley, bell pepper, red onion, and the remaining ingredients in a large bowl, tossing well to combine.
Add the dressing, and toss gently to coat evenly. Let stand 15 minutes.

Nutrition Facts : Calories 211.6, Fat 7.1, SaturatedFat 0.9, Sodium 397.2, Carbohydrate 29.3, Fiber 7.3, Sugar 1.8, Protein 10.4

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