Barley, grape tomato and arugula sauté
2
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This colourful grain and vegetable side dish is sweet with a peppery bite. Throw in some yellow grape tomatoes for even more colour.
Ingredients
Water
1¼ cup(s)
Table salt
¾ tsp(s)
Uncooked pearl barley
½ cup(s)
Extra virgin olive oil
1½ tsp(s)
Grape tomatoes
1½ cup(s)
Minced garlic
1½ tsp(s)
Black pepper
¼ tsp(s)
Arugula
3 cup(s)
Lemon zest
¼ tsp(s)
Instructions
1
Bring water and 1/2 teaspoon salt to a boil in a small saucepan. Add barley; cover, reduce heat to low and cook until water is absorbed and barley is tender but still has a nice bite to it, about 30 to 35 minutes. Remove from heat and set aside.
2
Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add tomatoes and garlic; sauté until tomatoes start to soften and release their juices, about 1 to 2 minutes.
3
Add barley, remaining 1/4 teaspoon salt and pepper; reduce heat to medium and cook, stirring, until tomatoes soften further and barley absorbs tomato liquid, about 2 to 3 minutes.
4
Stir in arugula; toss over medium heat until wilted, about 30 seconds. Remove from heat; stir in remaining 1/2 teaspoon oil and lemon zest. Yields about 3/4 cup per serving.
5
Serving size: 3/4 c
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.