Toasted Grain and Fig Bowl
You can eat your grains hot or cold in this recipe, whichever you prefer. I know this will become a staple in your home because it’s so fast when you make the grains ahead of time and it’s so customizable. If you were feeling really ambitious, you could make a “toppings bar” of sorts for everyone in your family to choose from and they could all create their own grain bowl! As usual, I always recommend using organic ingredients as much as possible.
Toasted barley ingredients:
-
1/2
tsp
butter
-
1
cup
barley
-
2
cups
water or stock
-
Salt and pepper
to taste
-
1
tsp
garlic salt
Parmesan crisps:
-
1/2
cup
Fresh parmesan cheese
Cashew Crema ingredients:
-
1
cup
raw cashews
soaded overnight and drained
-
3/4
cup
water
-
2
tbsp
lemon juice
-
1
tbsp
apple cider vinegar
-
3
pinches
of salt
Grain bowl ingredients:
-
1
carrot
grated
-
1
apple
sliced into bite sized pieces
-
1/2
cup
dried figs
cut into bite sized pieces.
-
2
big handfuls of spring greens
-
1
tbsp
sunflower seeds
Toasted barley instructions:
-
Put a small amount of butter in a pot and toast your barley for 2-3 minutes or until aromatic and smells toasted.
-
Add water or stock and cook for 30-40 minutes.
-
Add a little more butter, salt and pepper, and garlic salt.
-
Can keep in fridge for up to one week.
Parmesan crisps instructions:
-
Grate parmesan cheese onto parchment paper on a baking sheet and spread into a circle about 3 inches wide.
-
Cook at 400 degrees for 5 minutes.
-
Pull out of the oven and allow to cool.
Cashew Crema instructions:
-
Blend all your ingredients in a blender then add into a squeeze bottle.
-
Place in the refrigerator and crema will thicken over time.
Grain bowl instructions:
-
Place spring greens into a bowl.
-
Arrange carrots, apples, and figs in small piles on top of the greens, leaving space for the barley.
-
Spoon 1-2 tablespoons of barley on top of the greens.
-
Garnish with parmesean crips and sunflower seeds then drizzle cashew crema over the entire grain bowl.