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 over time and have become buddies. I really like Megan’s smart-but-relaxed strategy to cooking and this kind of grain salad scenario is ideal for picnics, potlucks and household gatherings. It’s a simple name. A lot of the prep could be executed 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 inclined 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 huge. Cook dinner so much. Sufficient to make use of with no matter recipe you could have at hand, and sufficient to bag and freeze to be used within the coming days (and weeks). To do that, make certain the grains are well-cooked and well-drained when you have any residual cooking water. Cool within the fridge, and double bag earlier than putting 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 lot of you could have posted implausible variations of the barley bowl over time, and I wish 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, a bit of 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 a bit of snap to the flavour. Yum!”
- Wheatberries: Di famous, “I made the same dish for lunch immediately 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 very least 2x the yogurt sauce, too, as I really like utilizing it up on absolutely anything all through the week. “
Extra Grain Salads
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