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Try SavoraABC Spring Barley Bowl with Balsamic-Honey Vinaigrette
A vibrant and nutrient-packed bowl featuring the goodness of spring! This ABC Barley Bowl is named for its star ingredients: Arugula, Beets, and Carrots. Tossed with chewy pearl barley and a tangy-sweet balsamic-honey vinaigrette, it's a delightful and healthy meal that's easy to customize.
Ingredients
- Pearl Barley1 cup
- Water3 cups
- Arugula5 oz
- Beets2 medium
- Carrots2 medium
- Balsamic Vinegar3 tablespoons
- Honey2 tablespoons
- Olive Oil4 tablespoons
- Dijon Mustard1 teaspoon
- Salt1/2 teaspoon
- Black Pepper1/4 teaspoon
- Optional: Feta Cheese1/4 cup
- Optional: Toasted Walnuts or Pecans1/4 cup
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Learn MoreMethod
Cook the barley: Rinse the pearl barley. In a medium saucepan, bring water to a boil. Add the barley, reduce heat to low, cover, and simmer for 40-50 minutes, or until the barley is tender and the water is absorbed. Fluff with a fork and let cool slightly.
Prepare the vinaigrette: In a small bowl, whisk together the balsamic vinegar, honey, olive oil, Dijon mustard, salt, and pepper until well combined.
Assemble the bowl: In a large bowl, combine the cooked barley, arugula, beets, and carrots.
Dress the bowl: Pour the balsamic-honey vinaigrette over the barley and vegetables. Toss gently to coat everything evenly.
Serve: Divide the barley bowl among serving dishes. If desired, top with crumbled feta cheese and toasted walnuts or pecans. Enjoy!
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