California Purple Barley Bowl

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California Purple Barley Bowl

Our Heritage Tibetan Purple Barley has its roots in ancient Tibet and is high in antioxidants. This California Barley Bowl recipe balances the deep, earthy flavor of Purple Barley with bright notes of citrus and tangy yogurt. With the addition of creamy avocado, microgreens, and crunchy toasted almonds, this grain bowl is your complete go-to lunch or dinner course!

What You'll Need

1 cup (200 grams) Purple Barley Berries

1 large handful of bean sprouts or microgreens

1/2 cup (57 grams) crumbled Cotija or feta cheese

1/4 cup (21 grams) sliced almonds, toasted

1/4 teaspoon kosher salt

1 small ripe avocado, sliced

Flaky salt

Freshly ground black pepper

Lemony Yogurt Sauce:

1/2 cup (113 grams) plain yogurt (non-Greek yogurt works best)

1 teaspoon grated lemon zest

1 teaspoon freshly squeezed lemon juice

1 tablespoon chopped fresh chives

Pinch of fine sea salt salt

Directions

  1. Place 1 cup of Hayden Flour Mills Heritage Tibetan Purple Barley in a pot, cover in 3 inches of water. Bring to a boil, reduces heat and simmer for 40 minutes or until the barley is softened and plump but still chewy. Strain and set aside.

  2. In a large bowl, mix the barley, sprouts, cheese, almonds, and kosher salt together.

  3. To make the lemony yogurt sauce mix all the ingredients together in a small bowl.

  4. Scoop the barley salad into two individual bowls and top with the avocado and a few generous spoonfuls of yogurt sauce. Sprinkle with flaky salt and pepper.

  5. Share and enjoy!

Makes 2 large bowls.

Adapted with permission from Whole Grain Mornings by Megan Gordon (C2013 Ten Speed Press).

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