Petrina Tinslay
Hands-On Time
15 Mins
Total Time
45 Mins
Yield
Serves 4

How to Make It

Step 1

In a medium saucepan, combine the barley, 1 ½ cups water, and ½ teaspoon salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the barley is tender and the water is absorbed, 25 to 30 minutes. Drain and spread on a rimmed baking sheet to cool.

Step 2

Meanwhile, in a large bowl, whisk together the yogurt, oil, lemon juice, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Add the celery, apple, mint, and cooled barley and toss to combine.

Step 3

Divide the arugula among bowls. Top with the barley mixture.

Ratings & Reviews

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Reviews
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