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.