Lemony Barley with Peas and Tofu
I love barley. It’s dense and chewy, holds its weight without getting soggy in soup, goes great in a chilled grain salad or is hearty heated up as a side dish. For a quick lunch, I whipped up this barley recipe and something about the fresh parsley and lemon zest that almost tricked my tastebuds into thinking spring my actually be on its way. A girl can dream!
1 package 10 minute Trader Joe’s barley (or 1.5 cups dry barley) prepared according to package directions)
1.5 cups frozen peas
1 block extra firm tofu, cut into cubes
3 Tbsp minced fresh parsley
Juice and zest from 1/2 lemon
Salt and pepper to taste
2 Tbsp Olive oil
Once barley is cooked, add in frozen peas – the heat will thaw the peas. Mix in 1 Tbsp olive oil and stir to combine.
Heat a large skillet and cook tofu in remaining olive oil until golden brown. Add into barley and pea mixture.
Stir lemon juice, zest and parsley into barley mixture. Add salt and pepper to taste. Enjoy hot or at room temperature.