How could I have forgotten about barley?! Having chef-extraordinaire, Elizabeth Germain, visiting for two weeks upped my game in the kitchen some. I learned that my burners don’t get quite hot enough (who knew?). That I wasn’t cooking my chicken thighs quite long enough (sorry, guys!). And that barley is terrific for cold weather eating.
This salad is an adaptation from an America’s Test Kitchen recipe. Their’s featured oat berries and feta cheese. I used barley and pomegranate seeds instead.  I think pine nuts would be good here, too. Here’s the recipe.

Two handfuls arugula
1 c. cooked barley
2 roasted peppers, skinned & chopped
14 oz. can of chic peas
seeds of 1/2 pomegranate
2 scallions, chopped

Dressing:
1 lemon, squeezed
splash of rice vinegar
about 3 Tbs. extra virgin olive oil
1-2 cloves garlic
S&P
dash cayenne
1/8 t paprika
1/8 – 1/4 t cumin

This salad is terrific the next day, which leads me to think the arugula should be added in by plate. Barley is not gluten free but may be less aggravating to some with sensitivities.