|2 servings||calories per servings 680||protein serving 18 g||carbs per serving 107 g||total fat per serving 21 g|
The key to a wholesome, nutrient-packed dish that’s as filling as it is flavorful is to start with a fiber-rich whole grain base and build up from there with your favorite in-season staples. We chose to pair bouncy pearl barley with sweet peppers, onion and fresh tomatoes - sauteed until tender and sweet - and a side spicy greens mixed with crispy pan-fried chickpeas. A dash of French Picnic salt, which a blend of Dijon mustard, herbs de provence and garlic made in Atlanta by Beautiful Briny Sea, adds extra-special zing to the rich flavors in this plant-based dish.
Ceramics by East Fork Pottery, Asheville, NC - eastfork.com
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||107 g|
|Dietary Fiber||20 g|
• Place a small saucepan with a lid over high heat. Add barley, 1 3/4 cups water and 1/4 teaspoon PeachDish Salt.
• When liquid boils, reduce heat, and cover pan. Simmer until barley is tender but not mushy, about 15 minutes.
• Drain off any excess liquid. Leave off heat, covered to keep warm.
MISE EN PLACE
• Discard pepper stems and seeds. Dice flesh.
• Halve tomatoes.
• Chop green onion, keeping white and green parts separate.
• Juice lemon.
• Pick and chop thyme leaves.
• Rinse and drain chickpeas.
• Discard any tough arugula stems.
• Place a large sauté pan over high heat. Add 1 teaspoon olive oil. When oil is hot, add chickpeas, red pepper, thyme and 1/4 teaspoon French Picnic salt. Cook, stirring, until chickpeas are fragrant, 2-3 minutes.
• Transfer chickpeas to a large bowl.
• Place pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add onion whites. Cook, stirring, until onion is translucent, 1-2 minutes.
• Add peppers, tomatoes and 1/4 teaspoon French Picnic salt. Cook, stirring occasionally, until vegetables are tender, 3-4 minutes.
To chickpeas, add 2 tablespoons olive oil and lemon. Toss to coat.
Toss arugula into chickpea mixture.
• Divide barley between 2 plates.
• Top barley with sautéed vegetables. Garnish with onion greens.
• Serve with salad, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...