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 mates. I like Megan’s smart-but-relaxed strategy to cooking and this type of grain salad state of affairs is ideal for picnics, potlucks and household gatherings. It’s a straightforward name. Many of the prep could be finished 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 massive model, family-style, mirrored within the recipe beneath.
The Technique
Anytime you’re cooking a grain like barley or farro, go massive. Cook dinner rather a lot. 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, be certain the grains are well-cooked and well-drained when you’ve got any residual cooking water. Cool within the fridge, and double bag earlier than putting within the freezer. It is the type 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 could have posted incredible variations of the barley bowl through the years, and I need to spotlight just a few right here:
- Preserve it heat: Patricia says, “I substituted spelt for the barley and I believe I prefer it higher – nice texture, a bit 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 snap to the flavour. Yum!”
- Wheatberries: Di famous, “I made an identical dish for lunch at this time 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 all the time not less than 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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