Barley with Brussels Sprouts, Spinach,Edamame, and Cashews

Has anyone else noticed that Brussels Sprouts are sort of everywhere in the foodie world at the moment?  
Usually they are just a traditional BORING side dish for Christmas or Thanksgiving dinner….although this year my baby blisters sweet heart was our Christmas dinner Chef who made us a Brussels sprout dish that actually really changed everything for me about what I thought I knew about Brussels Sprouts.
Brussels Sprouts are actually REALLY Cool!
ANd Barley …its like a grain that has been under your nose this whole time
and you never thought of putting it in anything else but beef stew
Don't you LOVE re inventing ingredients!
(oh my I am nerd totally admitting to it …I am good with it)

So if you are ready to invite these yummy ingredients into your world…keep reading!

Barley, Brussels Sprouts,Spinach,Edamame,&Cashew Delight!

2 Cups Water
1/2 Cup Barley
1 Cup Frozen shelled Edamame 
1 TBSP extra virgin Olive Oil or Coconut oil
1 TBSP Minced peeled Fresh Ginger, minced
1 clove Garlic, minced
10 small Brussels Sprouts, trimmed and thinly sliced
1 Bunch Spinach, stems removed
1/2 Cup Cashews, coarsely chopped
Red Pepper Flakes

To make your dish:
Bring the water, barley, and a pinch of salt to a boil in a medium saucepan.  Reduce heat, cover, and simmer until grains are just tender, about 40 minutes.

Once Barley is done add your Edamame to the pot, stir, and cover.  Remove from burner and let sit while you prepare the rest.

Heat oil in large skillet over medium heat.

Add Ginger and Garlic; cook, stirring for about 1 minute.

Add Brussels Sprouts and cook stirring until bright green and tender (about 2 minutes)

Make room in centre of pan, add a touch more oil.  Add spinach and cashews and cook stirring until spinach is wilted (about 2 minutes)

Next Stir in your Barley / Edamame mixture.

Season with Salt and Pepper and red pepper flakes

SERVE enjoy!!!

xoxo
Ashie Girl