California Barley Bowl with Lemon-Yogurt Sauce
By Sara MayerPublished on March 31, 2019
Time
55 minutes
Yield
Serves 4
Ingredients
Before You Begin
Do not substitute hulled or hull-less barley in this recipe. If using quick-cooking or presteamed barley (read the ingredient list on the package carefully to determine this), you will need to alter the barley cooking time in step 1.
Instructions
- Bring 4 quarts water to boil in large pot. Add barley and 1 tablespoon salt and cook until tender, 20 to 25 minutes; drain and transfer to large bowl.
- Meanwhile, heat ½ tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add snow peas and ½ teaspoon coriander and cook until peas are spotty brown, about 3 minutes; transfer to plate.
- Add ½ tablespoon oil to now-empty skillet and heat over medium heat until shimmering. Stir in sunflower seeds, cumin, cardamom, remaining ½ teaspoon coriander, and ½ teaspoon salt. Cook, stirring constantly, until seeds are toasted, about 2 minutes; remove from heat and let cool.
- Whisk yogurt, 1 teaspoon lemon zest and 2 tablespoons juice, 1 tablespoon mint, ½ teaspoon salt, and ¼ teaspoon pepper together in small bowl; cover and refrigerate until needed.
- Whisk remaining 3 tablespoons oil, remaining 1 teaspoon lemon zest and 1 tablespoon juice, and remaining 1 tablespoon mint together in separate bowl and season with salt and pepper to taste. Pour dressing over barley, add snow peas, and toss well to coat. Portion barley into individual bowls, top with avocados and spiced sunflower seeds, and drizzle with yogurt sauce. Serve.
Time
55 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
For a fresh, California-style take on the widely popular rice bowls, we swapped out the rice for hearty, substantial barley and paired it with snow peas, chunks of ripe avocado, and toasted, spiced sunflower seeds. To pull it all together, we created a zesty yogurt sauce infused with lemon and mint. To keep the cooking method easy, we simply boiled the barley until tender, then tossed it with a bright lemon-mint dressing. While the barley cooked, we sautéed the snow peas with some coriander and toasted the sunflower seeds with lots of warm spices. Lastly, we mixed together a quick yogurt sauce with more lemon and mint to drizzle over the top. Once the barley was cooked, we tossed it with the peas, topped it with the chunks of avocado and the sunflower seeds, and drizzled it with yogurt sauce.
Before You Begin
Do not substitute hulled or hull-less barley in this recipe. If using quick-cooking or presteamed barley (read the ingredient list on the package carefully to determine this), you will need to alter the barley cooking time in step 1.
Instructions
- Bring 4 quarts water to boil in large pot. Add barley and 1 tablespoon salt and cook until tender, 20 to 25 minutes; drain and transfer to large bowl.
- Meanwhile, heat ½ tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add snow peas and ½ teaspoon coriander and cook until peas are spotty brown, about 3 minutes; transfer to plate.
- Add ½ tablespoon oil to now-empty skillet and heat over medium heat until shimmering. Stir in sunflower seeds, cumin, cardamom, remaining ½ teaspoon coriander, and ½ teaspoon salt. Cook, stirring constantly, until seeds are toasted, about 2 minutes; remove from heat and let cool.
- Whisk yogurt, 1 teaspoon lemon zest and 2 tablespoons juice, 1 tablespoon mint, ½ teaspoon salt, and ¼ teaspoon pepper together in small bowl; cover and refrigerate until needed.
- Whisk remaining 3 tablespoons oil, remaining 1 teaspoon lemon zest and 1 tablespoon juice, and remaining 1 tablespoon mint together in separate bowl and season with salt and pepper to taste. Pour dressing over barley, add snow peas, and toss well to coat. Portion barley into individual bowls, top with avocados and spiced sunflower seeds, and drizzle with yogurt sauce. Serve.
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