Ingredients
1 1/2 cups water
1/2 cup pearl barley
8 ounces uncooked orecchiette pasta
1/2 bunch green onions
1 cup grape tomatoes, halved
1/4 cup Parmesan cheese
1 bunch cilantro
1 cup torn arugula leaves
salt and pepper to taste
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Ventilated onion container — keeps cut onion fresh, contains smell
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Pearl pickled onions — Gibson cocktail, charcuterie board
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Ventilated onion container — keeps cut onion fresh, contains smell
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in a saucepan, bring the 1 1/2 cups water to a boil. stir in the barley. reduce heat, cover, and simmer 30 minutes. bring a large pot of lightly salted water to a boil. add orecchiette pasta, and cook for 8 to 10 minutes or until al dente; drain. in a food processor, finely chop the cilantro, green onions, and 1/2 the tomatoes. mix in the broth and parmesan cheese, and process until well blended. in a large bowl, toss the barley, pasta, cilantro mixture, remaining tomatoes, and arugula. season with salt and pepper, and serve immediately.