Side Pannel
California Barley Bowl Recipe
California Barley Bowl Recipe
- Recipe Submitted by Cobb on 11/28/2014
Category: Side Dishes
Ingredients List
- 6 cups cooked barley
- 4 cups arugula or bean sprouts
- 6 ounces cotija, queso fresco, or ricotta salata cheese
- 1 cup toasted almonds, or a mix of seeds/nuts
- scant 1/2 teaspoon fine grain sea salt, or to taste
- 2 cups plain yogurt
- zest of one lemon
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup of chives, plus more for serving
- 1/4 teaspoon fine grain sea salt
- 2 ripe avocados, thinly sliced
Directions
In a large bowl combine the barley, arugula, cheese, almonds, and salt together. Mix well. You might need more or less salt depending on the saltiness of your cheese.
Make a quick yogurt sauce by whisking the yogurt, lemon zest, lemon, juice, chives, and salt in a small bowl. You can refrigerate this (or any leftovers) for a few days, if needed. If the sauce begins to separate, just give it a good stir before using.
Serve topped with avocado, chives, and big dollops of yogurt sauce. I used about half to top the main bowl, and served the rest on the side.
Enough for a small crowd.
Make a quick yogurt sauce by whisking the yogurt, lemon zest, lemon, juice, chives, and salt in a small bowl. You can refrigerate this (or any leftovers) for a few days, if needed. If the sauce begins to separate, just give it a good stir before using.
Serve topped with avocado, chives, and big dollops of yogurt sauce. I used about half to top the main bowl, and served the rest on the side.
Enough for a small crowd.
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