Barley, grape tomato and arugula saute
¾ tsp, divided
Uncooked pearl barley
1½ tsp, extra-virgin, divided
1½ cup(s), halved
¼ tsp, freshly ground
3 cup(s), baby leaves
¼ tsp, finely grated (or to taste)
- Bring water and 1/2 tsp 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 30-35 minutes. Remove from heat and set aside.
- Heat 1 tsp 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 1-2 minutes.
- Add barley, remaining 1/4 tsp salt and pepper; reduce heat to medium and cook, stirring, until tomatoes soften further and barley absorbs tomato liquid, about 2-3 minutes.
- Stir in arugula; toss over medium heat until wilted, about 30 seconds. Remove from heat; stir in remaining 1/2 tsp oil and lemon zest.
- Serving size: 3/4 c