For dinner tonight, I found a recipe in the American Heart Association's Low-Calorie Cookbook that sounded delicious. I didn't think my husband would like it much, so I made it since he wasn't home for dinner! The original recipe is made with oranges rather than grapefruit. It also calls for using quick cooking barley, but I used regular barley, cooked it, and added it at the end. The barley is meant to be served warm, but I ate this chilled, like a salad.
It was delicious, full of great healthy flavor! I don't eat many vegan dishes because I never feel full, but this hit the spot!
Barley and Edamame with Grapefruit
Adapted from Low-Calorie Cookbook
1 small onion, minced
1 garlic clove, minced
1/2 red bell pepper, chopped
1/4 tsp. grated fresh ginger
2/3 c. frozen edamame
1/2 c. prepared barley
1 tbsp. soy sauce
1 carrot, shredded
Salt and pepper
1 grapefruit, peeled and sliced, plus 2 tbsp. juice
In a small pan over medium-low heat, saute onions, garlic and red pepper for 5 minutes. Season with salt and pepper, add grated ginger. Set aside.
In a mixing bowl, combine edamame, barley, carrots, soy sauce, grapefruit juice and onion mixture. Toss.
Plate, serve with grapefruit wedges.