Barley, Grape Tomato, and Arugula Saute'

By gnoll

"A colorful grain and vegetable side dish that's sweet with a peppery bit. Most of the cooking time is hands-off. " (This is Weight Watcher's description. As of 1/22/12, I haven't tried this dish yet.)

Ingredients

• 1 1/4 C water
• 3/4 t table salt, divided
• 1/2 C uncooked pearl barley
• 1 1/2 t extra-virgin olive oil, divided
• 1 1/2 C grape tomatoes, halved
• 1 1/2 t minced garlic
• 1/4 t. freshly ground black pepper
• 3 C baby arugula leaves
• 1/4 t finely grated lemon zest (or to taste)

Details

Servings 4
Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

Bring water and 1/2 t. salt to a boil in a small saucepan. Add barley; cover, reduce heat to low, and cook until water is absorbed and barley is tender but still has a nice bite to it, about 30-35 minutes. Remove from heat and set aside.

Heat 1 t oil in a medium nonstick skillet over medium-high heat. Add tomatoes and garlic; saute' until tomatoes start to soften and release their juices, about 1 to 2 minutes.

Add barley, remaining 1/4 t salt and pepper; reduce heat to medium and cook, stirring, until tomatoes soften further and barley absorbs tomato liquid, about 2 to 3 minutes.

Stir in arugula; toss over medium heat until wilted, about 30 seconds. Remove from heat; stir in remaining 1/2 t oil and lemon zest. Yields about 3/4 C. per serving.