Barley Sun Salad

Prep Notes

Prep time: 20 minutes

Cooking time: 60 minutes

Yields: 8 people


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


Place barley, water and salt in a pot.

Bring to a boil; reduce heat to low and simmer, covered for 45 minutes.

Wash arugula and chop into small pieces.

Place sunflower seeds on a cookie sheet and toast for 5 minutes in a 350-degree oven, being careful not to burn them.

When the barley is cooked, transfer to a large mixing bowl, add all ingredients and mix well.

Add salt and pepper if desired.