Prep time: 20 minutes

Prep notes: Cooking time: 60 minutes

Yields: 8 people

Ingredients: 

  • 1 cup hulled barley
  • 21/4 cups water
  • 1/4 teaspoon sea salt
  • 2 bunches arugula
  • 1/2 cup sunflower seeds
  • 1 carrot, chopped
  • 1/2 bunch scallions, finely chopped
  • 2 tablespoons olive oil
  • Juice of 1 or 2 lemons

Directions: 

  1. Place barley, water and salt in a pot.
  2. Bring to a boil; reduce heat to low and simmer, covered for 45 minutes.
  3. Wash arugula and chop into small pieces.
  4. Place sunflower seeds on a cookie sheet and toast for 5 minutes in a 350-degree oven, being careful not to burn them.
  5. When the barley is cooked, transfer to a large mixing bowl, add all ingredients and mix well.
  6. Add salt and pepper if desired.

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