3

Barley, Grape Tomato and Arugula Saute

Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
This colorful grain and vegetable side dish is sweet with a peppery bite. Throw in some yellow grape tomatoes for even more color.
Ingredients

water

1¼ cup(s)

table salt

¾ tsp, divided

uncooked pearl barley

½ cup(s)

olive oil

1½ tsp, extra-virgin, divided

grape tomatoes

1½ cup(s), halved

minced garlic

1½ tsp

black pepper

¼ tsp, freshly ground

arugula

3 cup(s), baby leaves

lemon zest

¼ tsp, finely grated (or to taste)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serving size: 3/4 c
Notes
This recipe tastes great reheated the next day. Or you can serve it as a cold salad - let it come to room temperature and then toss it with just a bit of red wine or balsamic vinegar.

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