I love grain bowls. They are healthy, warm and filling and infinitely variable. Switch the grain, switch the veggies switch the beans and switch the dressing. The basic cooking method is the same but the flavor combinations are endless.
I love barley; it’s mildly flavored, slightly chewy, and very easy to cook. Just boil it in water or chick stock and drain any excess moisture. I always have it on hand in my pantry, so I often use it for my grain bowls. I added the vegetables and beans that I had on hand, along with my grain bowl constant- the avocado. Creamy and delicious, it’s my one non-negotiable topping. The dressing I chose tonight was a Newman’s Own Roasted Garlic and Parmesean, but anything you have on hand or choose to make would be delightful.
I hope you try this out soon!
1 cup barley
3 cups water
1 cup broccoli
2 cups mixed baby greens
1/2 cup shredded carrots
1/2 sweet onion, chopped
1 14 ounce can reduced sodium chick peas, rinsed and drained
1 scallion, sliced
2 tablespoons olive oil
Dressing of choice
salt and pepper to taste
In a large pot, add the water and barley and bring to a boil. Reduce and simmer for 40 minutes or until the barley is tender. Drain.
Meanwhile, add the oil to a large skillet over medium high heat. Add the chopped onion and cook until translucent and beginning to brown, about 5 minutes. Add a pinch of salt and pepper. Add the broccoli and cook until they turn vibrantly green (about 3 minutes), then add the chick peas, carrots and baby greens. Cook until the baby greens wilt, the carrots soften and the chick pease heat through, about another 4 minutes.
Stir in the barley. Top with scallions, spoonfuls of avocado, and dressing to taste. Enjoy!
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