I have been doing my best to pack myself lunches for work. One of my favorite “lunch meals” is a bowl (either rice or another grain) topped with veggies and a protein. My latest creation, this Shrimp Barley Bowl with Tomato Radish Salad was inspired by some nifty new tools I had sent to me from OXO.
I used OXO’s Rice & Grains Washing Colander, Mandoline Slicer, and Grape & Tomato Cutter to prepare my lunch the night before.
The Rice & Grains Washing Colander is great for tiny grains that require rinsing to wash impurities and starch from the grains, like rice, quinoa, buckwheat, and barley. The small holes in the colander allow water to drain slowly, while preventing the grains from falling through.
The Large Hand-Held Mandoline Slicer has seven thickness options to get the perfect slick thickness depending on what you need. The food holder can be placed on top of whatever you are slicing for safety, and the non-slip notches allow you to slice directly over bowls if needed. For this recipe, I used the lowest setting to make paper thin radish slices.
The Grape & Tomato Cutter quickly and easily quarters grape tomatoes, pitted olives, and grapes, just insert the produce and push down to use.
This recipe combines nutty barley with peppery arugula, sweet tomatoes, crunchy radishes, and grilled shrimp for a really tasty meal, cold or hot!
Ingredients:
- 1 cup raw pearl barley
- 3 cups water
- 1 tablespoon olive oil
- 1 lb medium sized shrimp, peeled and deveined
- salt and pepper, to taste
- 1 pint grape tomatoes
- 4 small radishes
- 1 small cucumber, seeded and diced
- the juice of 1 lemon
- 4 tablespoons parsley, chopped
- 1 cup baby arugula
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