This California Barley Bowl grew to become a part of my repertoire after I started cooking from Megan Gordon’s cookbook, Whole Grain Mornings. I met Megan years in the past when she was sampling granola in entrance of my favorite San Francisco market. We continued to cross paths over time and have become mates. I really like Megan’s smart-but-relaxed method 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 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 inclined to do an additional massive model, family-style, mirrored within the recipe under.
big salad bowl filled with barley, cheese, avocado, walnuts and a yogurt dressing

The Technique

Anytime you’re cooking a grain like barley or farro, go large. Prepare dinner so much. Sufficient to make use of with no matter recipe you might have at hand, and sufficient to bag and freeze to be used within the coming days (and weeks). To do that, ensure the grains are well-cooked and well-drained in case 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.

big salad bowl filled with barley, cheese, avocado, walnuts and a yogurt dressing


Quite a lot of you might have posted unbelievable variations of the barley bowl over time, and I wish to spotlight a number of 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 in the present day however used natural wheat berries as an alternative 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 a minimum of 2x the yogurt sauce, too, as I really like utilizing it up on absolutely anything all through the week. “

big salad bowl filled with barley, cheese, avocado, walnuts and a yogurt dressing

Extra Grain Salads

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