Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Barley And Baby Arugula Salad

on January 22, 2016

2016-01-04 15.46.37

This salad is simple, satisfying, and delicious. Warm or at room temperature, if needed,  this dish travels really well. Great as a side dish or as an entree.

Prep Time: 3-5 minutes
Cook time: 40-45 minutes
Yields: 4 servings
Ingredients:
1 cup pearled barley
1/4 cup of finely diced red bell pepper
1/2 cup of shelled edamame
1 cup of baby arugula
1 tablespoon olive oil
3 cups of vegetable stock ( optional chicken stock)
1/2 teaspoon Kosher salt
1/4 teaspoon of fresh cracked black pepper

Directions:
Place 3 cups of vegetable stock in a large sauce pan on the stove, on med-high heat, up to a boil. Add in the olive oil, Kosher salt, and black pepper. Next, add in the pearled barley and diced red bell pepper. Give that a 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. After that time, if there is any cooking liquid left, drain the barley off through a sieve. Pour the cooked barley into a large bowl. Add in all the other ingredients, and toss. The warm barley will wilt the baby arugula nicely. At this point, while salad is still warm, season to taste if needed.


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