Whole Living, January/February 2011
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Ingredients
- 1/2 cup hulled barley
- 1 cup frozen edamame beans
- 2 tablespoons cooking oil
- 1 tablespoon minced ginger
- 1 clove garlic, minced
- 1/2 pound small brussels sprouts (about 10), trimmed and thinly sliced
- 1 bunch spinach (about 1 pound), stems removed
- 1/2 cup cashews, coarsely chopped
- Crushed red pepper