Best Barley Bistro Bowl Recipes

California Barley Bowl with Lemony Yogurt Sauce image

Provided by Megan Gordon

Yield Serves 2, heartily

Number Of Ingredients 9

1 1/2 cups / 255 g cooked barley, still warm
1 cup / 55 g bean sprouts, any variety (I like mung bean sprouts)
1/3 cup / 60 g crumbled Cotija cheese or queso fresco
1/4 cup / 20 g sliced almonds, toasted
1/4 teaspoon kosher salt
1 small ripe avocado, peeled, pitted, and diced or sliced
Lemony Yogurt Sauce
Flaky salt
Freshly ground black pepper

Steps:

In a small bowl, stir the barley, sprouts, cheese, almonds, and kosher salt together. Scoop into 2 individual bowls and top with the avocado and a few generous spoonfuls of yogurt sauce. Sprinkle with flaky salt and pepper and serve.

Barley Grain Bowl with Tahini Vinaigrette image

Provided by Geoffrey Zakarian

Categories main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 12

1/2 cup pearl barley
Kosher salt and freshly ground black pepper
1/4 cup tahini, stirred
1/2 cup chopped scallions, white and green parts
1 small jalapeno, seeded and chopped
1 garlic clove
1/4 cup white balsamic vinegar
1/4 cup extra-virgin olive oil
1/2 cup chopped olives
1 cup sliced grape or sweet 100 tomatoes
2 tablespoons chopped drained capers
1/4 cup fresh cilantro leaves

Steps:

Cook the barley in a medium pot in plenty of salted water until tender but still chewy, 20 to 30 minutes. Drain and cool.
In a food processor, combine the tahini, scallions, jalapeno, garlic, vinegar and oil. Season with salt and pepper. Process until you have a smooth, thick green dressing. If the mixture is too thick, add 1/4 to 1/2 cup of water to thin to about the consistency of pancake batter.
Combine the vinaigrette and cooked barley and mix to thoroughly coat the barley. You may not use all the vinaigrette. Set up two serving bowls. Evenly divide the barley between the two bowls. Top each with the olives, tomatoes and capers. Season with a pinch more salt and garnish with the cilantro.