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This California Barley Bowl became part of my repertoire after I began cooking from Megan Gordon’s cookbook, Whole Grain Mornings. I met Megan years ago when she was sampling granola in front of my favorite San Francisco market. We continued to cross paths over the years and became friends. I love Megan’s smart-but-relaxed approach to cooking and this sort of grain salad situation is perfect for picnics, potlucks and family gatherings. It’s an easy call. Most of the prep can be done ahead of time. Plump barley grains are tossed with sprouts (or greens), nuts, avocado, a bit of cheese, then dolloped with a simple yogurt sauce. I tend to do an extra large version, family-style, reflected in the recipe below.
The Strategy
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View FULL RECIPE. Originally published on 101 Cookbooks
