Barley, grape tomato and arugula saute
2
Points®
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. As the tomatoes sauté, they begin to burst and pop and their juices mingle and flavor the cooked pearl barley. Lemon zest stirred in just before serving punches things up to really amplify and brighten the garden-fresh flavors here. This recipe tastes great reheated the next day. Or serve it as a salad—just let it come to room temperature and then toss it with just a bit of red wine or balsamic vinegar to serve.
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
Jarred 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)