This Pistachio Gremolata with Arugula is a great fresh side or condiment to pair with protein or other veggies to brighten up your meal. Add barley to make it a fast more filling main dish.
Place the arugula, pistachio nuts, zest, and salt and pepper in a food processor and pulse until it is finely chopped.
Keep as is or add a 1/2 cup cooked barley for a more filling side or topping.
I will pre-cook a lot of barley on Sunday and use it throughout the week in my meals. Roasting barley takes some extra time but it adds a lot of flavor. But it's completely optional. I've found that cooking barley like pasta gets the best results:
Cook Time: 20 minutes
Preheat the oven to 350 degrees Fahrenheit. Lay out the barley on baking sheets and roast for 10 to 12 minutes, until it starts to brown.
Bring 4 liters of water to boil along with 8 teaspoons Morton Kosher Salt. Once the water has come to a boil, add the barley (however much you want) and cook for 10 to 15 minutes until al dente. Drain in a fine-mesh sieve, and lay the barley out on baking sheets to cool off completely before storing in an airtight container in the fridge.