Barley, grape tomato and arugula sauté
¾ tsp(s), divided
Uncooked pearl barley
Extra virgin olive oil
1½ tsp(s), divided
1½ cup(s), halved
¼ tsp(s), freshly ground
3 cup(s), baby leaves
¼ tsp(s), finely grated (or to taste)
- 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.
- 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.
- 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.
- 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.
- Serving size: 3/4 c