1 bunch fresh arugula, washed and thick stems removed1 Tbsp balsamic vinegar 2 Tbsp olive oil 1 cup pearl barley 1 tsp prepared mustard 2 cups water or vegetable stock 1/2 tsp dried thyme 2 cloves garlic, minced 1/2 tsp salt
Cook the barley in the water or stock. In a bowl, mix together one clove minced garlic with the next five ingredients. Toss the cooked barley into this mixture until coated. Briefly sautee the other clove of garlic. Add the arugula and saute until the greens have just barely wilted (roughly 10 seconds), then add to the barley mixture. Dish out the mixture and top with any combination of the following:
1/3 cup diced feta cheese 1/4 cup chopped olives 1/2 cup shredded carrot 1/4 cup chopped salami or pepperoni 1/4 cup toasted pine nuts 1 avocado, cubed
Created by member Marnie Riddle April 2007