This California Barley Bowl grew to become a part of my repertoire after I started cooking from Megan Gordon’s cookbook, Complete Grain Mornings. I met Megan years in the past when she was sampling granola in entrance of my favourite San Francisco market. We continued to cross paths through the years and have become associates. I like Megan’s smart-but-relaxed method to cooking and this kind of grain salad state of affairs is ideal for picnics, potlucks and household gatherings. It’s a simple name. A lot of the prep could be achieved forward of time. Plump barley grains are tossed with sprouts (or greens), nuts, avocado, a little bit of cheese, then dolloped with a easy yogurt sauce. I are likely to do an additional giant model, family-style, mirrored within the recipe under.
The Technique
Anytime you’re cooking a grain like barley or farro, go large. Prepare dinner lots. Sufficient to make use of with no matter recipe you’ve got at hand, and sufficient to bag and freeze to be used within the coming days (and weeks). To do that, be sure the grains are well-cooked and well-drained when you have any residual cooking water. Cool within the fridge, and double bag earlier than inserting within the freezer. It is the kind of factor to seize for when pulling collectively a fast stew, a twist on fried rice, or lunchtime grain bowl.
Variations
A variety of you’ve got posted unbelievable variations of the barley bowl through the years, and I need to spotlight a couple of right here:
- Preserve it heat: Patricia says, “I substituted spelt for the barley and I feel I prefer it higher – nice texture, somewhat chewy, nutty style. I additionally tossed the arugula into the spelt whereas it was nonetheless heat so there was a wilted impact that we like. And I used half ricotta and half crumbled feta cheese for somewhat snap to the flavour. Yum!”
- Wheatberries: Di famous, “I made an identical dish for lunch at present however used natural wheat berries as a substitute of barley. Added chopped walnuts, pomegranate arils, grated carrot, currants, rocket, lemon and parsley with a splash of plain yoghurt.”
- Double up!: Megan’s pro-tip is, “I at all times at the least 2x the yogurt sauce, too, as I like utilizing it up on absolutely anything all through the week. “
Extra Grain Salads
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