Pearled Barley with Roasted Grapes and Walnut-Sage Crumble

Ingredients

• pearled barley1 cup
• water3 cups
• red grapes2 cups
• walnuts, chopped1/2 cup
• fresh sage, finely chopped1 tbsp
• olive oil3 tbsp
• shallot, minced1
• baby arugula3 cups
• apple cider vinegar1 tbsp
• salt1 tsp
• black pepper1/2 tsp

Method

1. 1Heat the oven to 425°F and toss the grapes with 1 tablespoon olive oil and a pinch of salt.
2. 2Roast the grapes for 12 to 15 minutes until blistered and syrupy.
3. 3Simmer the barley in salted water until tender but chewy, then drain well.
4. 4In a skillet, toast the walnuts with the remaining olive oil, sage, and shallot until fragrant and lightly crisp.
5. 5Stir the apple cider vinegar, black pepper, and another pinch of salt into the barley.
6. 6Fold in the arugula so it softens slightly from the warm grain, then top with the roasted grapes and walnut-sage crumble.
7. 7Serve warm, with any pan juices from the grapes spooned over the bowls.

Tips

• Roasting the grapes concentrates their sweetness and keeps the dish from tasting one-note.
• If your barley is done early, let it steam uncovered for a minute so it stays fluffy.
• Swap arugula for baby kale if you want a sturdier green.

Nutrition