Barley Sun Salad

Prep time: 20 minutes

Cooking time: 60 minutes

Yields: 8 people

 

Ingredients:

  • 1 cup hulled barley

  • 2-1/4 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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