Mediterranean Barley (WFPBNOGF)
Prep Time
15 minutes
Cooking Time
35 minutes
Yields
4 servings
Ingredients
1 cup pearl barley, uncooked
2 cups water
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1 cup arugula leaves or mixed salad greens
1 red bell pepper, seeded and diced small
1/4 cup chopped sun-dried tomatoes, rehydrated in hot water and then drained
1/2 cup small-diced red onion
One 15-ounce can chickpeas, rinsed and drained
1 cup chopped kalamata olives
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2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 teaspoon sea salt
1/4 teaspoon red pepper flakes
3 tablespoons pistachios, chopped
Directions
- In a pot, cook barley in the water according to package directions. Remove from the heat and let cool.
- Combine the cooked barley, arugula, bell pepper, sun-dried tomatoes, red onion, chickpeas, and olives in a mixing bowl.
- Sprinkle with the lemon juice, balsamic vinegar, salt, and red pepper flakes and toss well.
- Top with the pistachios and serve.
Notes
This salad of barley, chickpeas, arugula, and a beautiful mixture of vegetables in a balsamic vinegar sauce is a meal in itself or a beautiful addition, as a salad, to a Mediterranean feast.
Credit
The PlantPure Nation Cookbook by Kim Campbell