This California Barley Bowl become a part of my repertoire once I started cooking from Megan Gordon’s cookbook, Complete Grain Mornings. I met Megan years in the past when she was once sampling granola in entrance of my favourite San Francisco marketplace. We endured to move paths over time and become pals. I like Megan’s smart-but-relaxed method to cooking and this type of grain salad scenario is easiest for picnics, potlucks and relatives gatherings. It’s a very simple name. Many of the prep will also be finished forward of time. Plump barley grains are tossed with sprouts (or vegetables), nuts, avocado, a little of cheese, then dolloped with a easy yogurt sauce. I have a tendency to do an additional huge model, family-style, mirrored within the recipe under.
The Technique
Anytime you’re cooking a grain like barley or farro, pass large. Prepare dinner so much. Sufficient to make use of with no matter recipe you have got to hand, and sufficient to bag and freeze to be used within the coming days (and weeks). To try this, be sure the grains are well-cooked and well-drained if in case you have any residual cooking water. Cool within the fridge, and double bag ahead of striking within the freezer. It is this type of factor to grasp for when pulling in combination a handy guide a rough stew, a twist on fried rice, or lunchtime grain bowl.
Permutations
Quite a few you have got posted implausible diversifications of the barley bowl over time, and I wish to spotlight a couple of right here:
- Stay it heat: Patricia says, “I substituted spelt for the barley and I believe I adore it higher – nice texture, a bit chewy, nutty style. I additionally tossed the arugula into the spelt whilst it was once nonetheless heat so there was once a wilted impact that we love. And I used section ricotta and section crumbled feta cheese for a bit snap to the flavour. Yum!”
- Wheatberries: Di famous, “I made a an identical dish for lunch as of late yet used natural wheat berries as a substitute of barley. Added chopped walnuts, pomegranate arils, grated carrot, currants, rocket, lemon and parsley with a touch of undeniable yoghurt.”
- Double up!: Megan’s pro-tip is, “I at all times no less than 2x the yogurt sauce, too, as I like the use of it up on absolutely anything all through the week. “
Extra Grain Salads
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