INGREDIENTS
3/4 cup
pearl barley
1 tsp
cooking oil
1 medium
onion
2
garlic cloves
1
carrot
1/2
red bell pepper
2 smalls
celery stalks
1 1/2 cups
edamame
1 tsp
thyme
1 serving
salt and pepper
4 cups
vegetable stock
2 cups
water
1 tbsp
lime juice
1 serving
fresh cilantro