I had read a recipe for a Barley, Arugula, and Grape Tomato Saute and since I rarely ever follow a recipe, I read it and was inspired to make my own version of it.
- 1/2 cup barley
- 1 1/4 cups water
- 1 clove garlic, minced
- 1 pint baby bella mushrooms, chopped into small pieces
- 5 shitake mushrooms, chopped into small pieces (these were left over from something else and hanging out in my fridge…this would work just fine without the addition of the extra mushrooms)
- 10 grape tomatoes, cut into quarters
- olive oil
- lemon zest
- 1 can of chickpeas, drained and rinsed
- 3-4 cups baby arugula
I cooked up 1/2 cup of barley in 1 1/4 cups salted water. While that was simmering away, I sauteed the garlic in a little bit of olive oil and added the baby bellas and shitakes. I let those cook for 8-10 minutes and then I added the tomatoes. When the barley was done (all the water was evaporated-about 30 minutes), I added the barley to the pan of goodies. I then added the chickpeas and arugula and cooked it until the arugula was wilted, just a couple of minutes. When I took it off the heat I added a whole bunch of lemon zest.
It tastes great and it would work well with a variety of other grains: wheatberries, brown rice, etc.