Vegetarian Barley Toss Recipe

Name: Vegetarian Barley Toss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Water; 1 cup Uncooked Barley (fast Cooking Is Fine); 4 Tablespoons Extra Virgin Olive Oil, Divided; 1/2 bunches Asparagus, Ends Trimmed Off, Then Sliced On The Diagonal Into 1-inch Chunks; 3 cloves Garlic, Minced; 3 cups Arugula; 2 whole Mini Sweet Red Peppers, Seeded And Diced (or Substitute 1 Red Bell Pepper For The 2 Mini); 2 whole Mini Sweet Yellow Or Orange Peppers, Seeded And Diced (or Substitute 1 Orange Bell For The 2 Mini); 1 can (14.5 Oz. Can) Chickpeas , Drained And Rinsed; 1/2 cups Sun Dried Tomatoes; 2 Tablespoons Fresh Lemon Juice; 1 pinch Crushed Red Pepper Flakes; 1 pinch Coarse Salt And Freshly Ground Pepper; 1/2 cups Fresh Parsley

Servings: persons

3 cups Water
1 cup Uncooked Barley (fast Cooking Is Fine)
4 Tablespoons Extra Virgin Olive Oil, Divided
1/2 bunches Asparagus, Ends Trimmed Off, Then Sliced On The Diagonal Into 1-inch Chunks
3 cloves Garlic, Minced
3 cups Arugula
2 whole Mini Sweet Red Peppers, Seeded And Diced (or Substitute 1 Red Bell Pepper For The 2 Mini)
2 whole Mini Sweet Yellow Or Orange Peppers, Seeded And Diced (or Substitute 1 Orange Bell For The 2 Mini)
1 can (14.5 Oz. Can) Chickpeas , Drained And Rinsed
1/2 cups Sun Dried Tomatoes
2 Tablespoons Fresh Lemon Juice
1 pinch Crushed Red Pepper Flakes
1 pinch Coarse Salt And Freshly Ground Pepper
1/2 cups Fresh Parsley

1
Bring the water to a boil in a pot.
2
Add the barley and a pinch of salt; reduce heat to low and simmer until cooked through yet toothy, about 40 minutes.
3
(Or if youre using quick cooking barley, cook according to package instructions.)
4
Drain and transfer barley to a large bowl.
5
Bring 1 tablespoon of oil to a medium-high heat in a large saute pan.
6
Add the asparagus and saute until crisp-tender and bright green, 3 minutes.
7
Add the garlic and bloom for 30 more seconds.
8
Remove from heat.
9
To the barley bowl, add the sauteed asparagus, arugula, diced peppers, chickpeas and tomatoes.
10
Toss to combine.
11
In a small bowl, whisk together the remaining 3 tablespoons of oil with the lemon juice, crushed red pepper, and a pinch of salt and pepper.
12
Pour dressing over the barley mixture.
13
Add parsley and give everything an enormo toss.
14
Then start a band called The Enormo Tosses.
15
Divide and conquer.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups Water, 1 cup Uncooked Barley (fast Cooking Is Fine), 4 Tablespoons Extra Virgin Olive Oil, Divided, 1/2 bunches Asparagus, Ends Trimmed Off, Then Sliced On The Diagonal Into 1-inch Chunks, and more.

Yes, Vegetarian Barley Toss falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Barley Toss

How did you like this recipe?

Frequently Asked Questions