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I love any dinner involving the word “toss” in it. Really.
Cook barley according to package directions.
Saute asparagus and garlic in 1 tablespoon oil until crisp-tender. Remove from heat and set aside.
In a large bowl combine the barley, arugula, sun-dried tomatoes, bell pepper and chickpeas.
In a smaller bowl, whisk together the lemon juice, remaining 2 tablespoons oil, salt, pepper, and crushed red pepper. Drizzle over barley mixture and toss. Garnish with parsley. Simple!
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