Recipe: California Barley Bowl with Lemony Yogurt Sauce (using cheese, avocado and bean sprouts)

CALIFORNIA BARLEY BOWL WITH LEMONY YOGURT SAUCE



"If you grew up in Northern California in the 1990s, you lived through the trend that was sprouts. From alfalfa sprouts to bean sprouts, they seemed to find their way into every green salad, sandwich, and omelet. This savory whole-grain breakfast bowl is inspired by those California days, with chunks of ripe avocado, crumbled Cotija cheese, toasty almonds, and a citrus-sparked yogurt sauce. While alfalfa sprouts were prevalent when I was growing up, today I try to branch out, using a tangle of colorful bean sprouts or more delicate radish or sunflower sprouts. These morning bowls couldn't be easier to prepare, but the barley does take a while to cook; I put a pot on the stove first thing in the morning so it'll be ready by the time I've had my coffee and prepped the other ingredients."

1 1⁄2 cups cooked barley, still warm*
1 cup bean sprouts, any variety (I like mung bean sprouts)
1⁄3 cup crumbled Cotija cheese or queso fresco**
1⁄4 cup sliced almonds, toasted
1⁄4 teaspoon kosher salt
1 small ripe avocado, peeled, pitted, and diced or sliced
Lemony Yogurt Sauce (recipe follows)
Flaky salt Freshly ground black pepper

In a small bowl, stir the barley, sprouts, cheese, almonds, and kosher salt together. Scoop 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.

*Feel free to experiment with other grains, too. I've tried this with both quinoa and farro, and it's as wonderful with delicate grains as it is with heartier ones.

**Cotija cheese is popular in Mexican and Latin dishes. It's a firm, crumbly cheese made of cow's milk and is used so often because it's milder than feta or even goat cheese and softens with heat but doesn't fully melt. You can also use queso fresco if it's easier to find.

Serves 2, heartily

LEMONY YOGURT SAUCE
Makes 2 servings

"This bright, creamy yogurt sauce is lightly flecked with herbs and is great for everything from drizzling over savory bowls of grains to spooning on top of fried rice, breakfast hash, or Buckwheat Crepes. Double the recipe for a larger group or to keep a little jar of the sauce in the refrigerator. It's season-less, really."

1/2 cup plain yogurt (a runnier, non-Greek yogurt works best), homemade or store-bought*
1 teaspoon grated lemon zest
1 teaspoon freshly squeezed lemon juice
1 tablespoon chopped fresh chives
Pinch of kosher salt

Whisk all the 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.

*Depending on the kind of yogurt you use and how you prefer the consistency of this sauce, feel free to add a spoonful (or two) of cold water to thin it out.

Used with permission to Recipelink.com from Ten Speed Press
Adapted from source: Whole-Grain Mornings by Megan Gordon