ABC Spring Barley Bowl

Yield: 4

Print

With ImageWithout Image

ABC Spring Barley Bowl

This Arugula (A), Beets (B), and Carrots (C) Barley Bowl is an easy and nourishing spring lunch. Barley, both sweet and astringent, is one of my absolute favorite spring grains that keeps me satisfied long after the meal, helping to prevent the urge to snack, and the honey is a wonderfully tasty component that removes the built up toxins from the winter season.

Prep time: 5 MinCook time: 35 MinInactive time: 20 MinTotal time: 1 Hour

Ingredients

• 1/2 cup pearl barley
• salt and pepper to taste
• 4 large carrots, cut into bite sized pieces
• 2 beets, cut into bit sized pieces
• 2-3 oz. (a couple handfuls) arugula
• 2T olive oil, divided
• 1/2 cup silvered almonds

Dressing

• 2 T local raw honey
• 1 T spicy mustard
• 1/2 t pink salt
• 1/4 t pepper
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1/2 t winter/spring spice blend

Instructions

1. Preheat oven to 400˚F. Combine barley with 2 cups of water and a dash of salt in a saucepan. Bring to a boil, then reduce heat and simmer for 30-35 minutes, until barley is desired texture.
2. Place beets and carrots on a baking sheet. Drizzle carrots with the additional 1T olive oil and season with salt and pepper to taste. Roast for 25 minutes. They should be finished around the same time as the barley.
3. While the barley is simmering and vegetables are roasting, make the dressing: combine all the ingredients in a 1/2 pint mason jar, put on the lid and shake until emulsified.
4. Toast the almonds. I like to toast my almonds in a small cast iron pan over low heat.
5. Remove the beets and carrots from the oven. Check for tenderness; a fork should easily pierce into the middle. Let them cool slightly.
6. Check the tenderness of the barley. It should have absorbed most, if not all, of the water and be tender but not mushy. If it has not absorbed all the water, strain off the remainder.
7. Time to assemble! Place the arugula on the bottom of one medium sized serving bowl, or separated into individual serving bowls. Top with barley, carrots, beets and almonds. Drizzle the dressing on top to taste. I usually still have about 1/2 the dressing left in the jar.
8. Enjoy!