This salad is simple, satisfying, and delicious. Warm or at room temperature, and if needed, travels really 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
Yields: 4 servings
Equipment: 1 (3-quart) saucepot, mesh sieve, chef’s knife, large mixing bowl

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
1 tablespoon olive oil
3 cups of water (optional, vegetable broth, unsalted)
1/2 teaspoon Kosher salt
1/4 teaspoon of freshly ground black pepper

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

There you have it, my Arugula And Barley Salad.