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Barley With Brussels Sprouts, Spinach, And Edamame

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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

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