This salad is simple, satisfying, and delicious. Warm or at room temperature, and if needed, travels well. Great as a side dish or as an entrée. This is my Arugula and Barley Salad.

Prep Time: 5 minutes
Cook time: 40 to 45 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: 1 (3-quart) saucepot, mesh sieve, chef’s knife, large mixing bowl, chef’s knife

Ingredients:
1 cup of pearled barley
1/4 cup of red bell pepper, finely diced
1/2 cup of edamame, shelled
1 cup of baby arugula, washed and dried
1 tablespoon olive oil
3 cups of water (optional, vegetable broth, unsalted)
1/2 teaspoon kosher salt
1/4 teaspoon of black pepper, freshly-ground

Instructions:
Bring the water to a boil in a saucepot over medium-high heat. Add olive oil, kosher salt, and fresh-ground black pepper. Next, add the pearled barley and the finely diced red pepper. Stir and reduce the heat to low. Stirring occasionally, simmer the barley for 40-45 minutes or until the grains are tender but still chewy. The diced red bell pepper will cook along with the barley. If any cooking liquid remains in the pot, pour the barley through a mesh sieve to drain it. Pour the cooked barley into a large bowl. Add the baby arugula and edamame, and toss to combine. The warm barley will wilt the arugula. While the salad is still warm, season to taste if needed. Serve warm or at room temperature.

There you have it, my Arugula and Barley Salad.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.