The Pioneer Woman Tasty Kitchen
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Mediterranean Barley Toss

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

I love any dinner involving the word “toss” in it. Really.

Ingredients

  • 1 cup Uncooked Barley
  • ½ bunches Asparagus, Ends Trimmed And Sliced On The Diagonal
  • 2 cloves Garlic, Minced
  • 3 Tablespoons Extra Virgin Olive Oil, Divided
  • 1 cup Arugula
  • 3 Tablespoons Sun-dried Tomatoes, Finely Chopped
  • 1 whole Yellow Bell Pepper, Finely Diced
  • 1 can (14.5 Oz. Can) Chickpeas , Drained And Rinsed
  • ¼ cups Fresh Lemon Juice
  • 1 teaspoon Coarse Salt
  • ½ teaspoons Freshly Ground Pepper
  • 1 pinch Crushed Red Pepper
  • Fresh Parsley, For Garnish

Preparation

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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Profile photo of atjtnt

atjtnt on 9.9.2011

Substituted pearl couscous for the barley but it was delicious!

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