Spoiler alert: None of them are watery oatmeal from Starbucks on the way to work … again.
Make this barley bowl with avocados and lemony yogurt sauce.
Clare Barboza
How to Make California Barley Bowl with Lemony Yogurt Sauce
SERVES 2
INGREDIENTS
1/2 cups / 255 g cooked barley, still warm
1 cup / 55 g bean sprouts, any variety (here, 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
Flaky salt
Freshly ground black pepper
Lemony Yogurt Sauce
1/2 cup / 120 ml plain yogurt (a runnier, non-Greek yogurt works best), homemade (page 25) or store-
bought
1 teaspoon grated lemon zest
1 teaspoon freshly squeezed lemon juice
1 tablespoon chopped fresh chives
Pinch of kosher salt
PREPARATION
In a small bowl, stir the barley, sprouts, cheese, almonds, and kosher salt together.
Whisk all the yogurt sauce ingredients together in a small bowl. Refrigerate any leftovers in an airtight container for up to 3 days. If the sauce begins to separate, just give it a good stir before using.
Scoop barley mixture 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.
Make Ahead: Cooking the barley the night before is a great time-saver. Then these bowls really only take a few minutes to put together.
Add greens and grains to an egg scramble.
Clare Barboza
How to Make Greens and Grains Scramble
SERVES 2
INGREDIENTS
4 large eggs, beaten
1 tablespoon milk
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 green onion, white and light green parts, finely chopped (about 1 tablespoon)
2 cloves garlic, minced
1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, Swiss chard leaves without ribs, or spinach)
1/2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)
1 tablespoon chopped fresh chives
Freshly ground black pepper
Flaky salt
Crusty bread, toasted English muffins, or warm corn tortillas, for serving
PREPARATION
In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.
Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they’re softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.
Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.
Make It Your Own: Stirring in grated Parmesan cheese or a creamy chèvre is always nice. For a splurge in the late fall or early winter, I can't think of a much better way to begin the morning than cooking up a handful of chanterelles in a bit of butter and folding them into the eggs.
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