Monday, August 20, 2012
Barley With Arugula and Chickpeas
10-12 oz arugula
1 can of chick peas, drained (or 2 cups of cooked chick peas.)
1/2 cup sun dried tomatoes
1 cup pistachios
1 small red onion, chopped
1 red bell pepper, chopped
2 cloves of garlic, minced
1.) Saute the onion, garlic, and pepper in olive oil.
2.) Cook the barley (Bring 2 cups of water to boil then simmer the barley in it for 20 minutes, just like rice.)
3.) Toss all the ingredients together and serve.