Get Saucy - Mediterranean Grain Bowl with Lemon Dill Dressing

In a medium saucepan heat the olive oil over medium heat.

Add shallots, garlic, parsley, dill. Cook until shallots are translucent and herbs become aromatic.

Add the barley and toast until grains are well coated in oil for about 2 minutes.

Add your choice of stock and bring to a boil.

Reduce heat, cover, and let simmer for approximately 30 – 50 minutes.

Barley will expand and absorb almost all of the water.

Turn off heat, stir the barley, cover the saucepan and let stand for 5-10 minutes.

Allow barley mixture to cool, place in a bowl and set aside.

In a medium bowl mix barley and arugula.

Assemble salad; place barley and arugula mixture in the bowl, add shredded chicken, artichoke hearts, cucumbers, tomatoes, roasted bell peppers, crumbled feta cheese and crispy garbanzo beans.

Drizzle Kagome Lemon Dill Dressing on top.

Serve immediately.

Spice Level: