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Vegetarian Barley Toss

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Level: Easy

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Description

So much color. So much awesomeness.

Ingredients

  • 3 cups Water
  • 1 cup Uncooked Barley (fast Cooking Is Fine)
  • 4 Tablespoons Extra Virgin Olive Oil, Divided
  • ½ bunches Asparagus, Ends Trimmed Off, Then Sliced On The Diagonal Into 1-inch Chunks
  • 3 cloves Garlic, Minced
  • 3 cups Arugula
  • 2 whole Mini Sweet Red Peppers, Seeded And Diced (or Substitute 1 Red Bell Pepper For The 2 Mini)
  • 2 whole Mini Sweet Yellow Or Orange Peppers, Seeded And Diced (or Substitute 1 Orange Bell For The 2 Mini)
  • 1 can (14.5 Oz. Can) Chickpeas , Drained And Rinsed
  • ½ cups Sun Dried Tomatoes
  • 2 Tablespoons Fresh Lemon Juice
  • 1 pinch Crushed Red Pepper Flakes
  • 1 pinch Coarse Salt And Freshly Ground Pepper
  • ½ cups Fresh Parsley

Preparation

Bring the water to a boil in a pot. Add the barley and a pinch of salt; reduce heat to low and simmer until cooked through yet toothy, about 40 minutes. (Or if you’re using quick cooking barley, cook according to package instructions.) Drain and transfer barley to a large bowl.

Bring 1 tablespoon of oil to a medium-high heat in a large sauté pan. Add the asparagus and sauté until crisp-tender and bright green, 3 minutes. Add the garlic and bloom for 30 more seconds. Remove from heat.

To the barley bowl, add the sautéed asparagus, arugula, diced peppers, chickpeas and tomatoes. Toss to combine.

In a small bowl, whisk together the remaining 3 tablespoons of oil with the lemon juice, crushed red pepper, and a pinch of salt and pepper. Pour dressing over the barley mixture. Add parsley and give everything an enormo toss. Then start a band called The Enormo Tosses.

Divide and conquer.

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