Barley Grain Bowl With Tahini Vinaigrette Recipes

Steps:

• For the grains: Heat the olive oil in a medium saucepan over medium-high heat. Add the wheat berries or farro and toast for 2 to 3 minutes, until nutty smelling. Carefully add the water along with 1/2 teaspoon salt and bring to a boil. Cover and reduce the heat to low and cook according to package directions, until tender. Remove the pan from the heat and allow the grains to sit for 10 minutes, still covered. Drain any remaining water, if needed. Season with salt to taste and a glug of extra-virgin olive oil. Transfer to a resealable container and set aside.
• For the herby tahini: Combine the basil, cilantro, parsley, garlic and lemon zest in the bowl of a food processor and pulse a few times to chop. Add the lemon juice, tahini, honey, cumin, cayenne and 4 tablespoons of water and blitz into a smooth and pourable sauce. If the sauce is a bit thick, add in the remaining tablespoon of water and blend to combine. Season to taste with salt and transfer to a resealable container.
• For the garnishes: Bring a small saucepan of water to a boil over high heat. Carefully lower in the eggs and cook for 7 minutes for a jammy center or up to 12 minutes for a hard-boiled yolk. Remove the eggs from the boiling water, run under cold water until cool enough to handle, then peel the eggs and set aside in a resealable container.
• Season the boiling water with salt, add the edamame and cook for 2 to 3 minutes, or until tender. Drain and transfer to a resealable container.
• Toss the radishes with the vinegar and transfer to a resealable container.
• If prepping for the week, place the lids on the containers and transfer to the fridge for up to 3 days.
• To assemble, spoon the wheat berries or farro into a bowl or container and top with the greens, green onion, vinegary radish, edamame, cabbage, avocado and a halved egg. Top with some cilantro or basil, a good helping of the herby tahini sauce and a sprinkle of za'atar.

Steps:

• Make the barley: Bring a medium pot of water to a boil. Add the barley, and cook until tender, 35 to 40 minutes. Drain well, transfer to a medium bowl and toss with 1 tablespoon of the butter and 1/2 teaspoon salt. Serve warm or at room temperature. (The barley can be made and refrigerated up to 2 days ahead. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
• Make the tomato-pepper sauce: While the barley cooks, blend the tomatoes, peppers, mayonnaise, tarragon, garlic and 1/2 teaspoon salt in a blender until creamy and smooth. Refrigerate until ready to use. (The sauce can be made and refrigerated up to 2 days ahead.)
• Make the bacon and breadcrumbs: Put the bacon in a large nonstick skillet, and set over medium-high heat. Cook, stirring occasionally, until golden and crispy, about 5 minutes. Remove the skillet from the heat, and transfer the bacon to a paper-towel-lined plate with a slotted spoon. Pour off all but 1 tablespoon of bacon drippings, and return the skillet to medium-high heat. Add the breadcrumbs, and stir constantly until golden and crunchy, about 2 minutes. Transfer the breadcrumbs to a small bowl.
• Fry the eggs: Wipe out the skillet, and melt the remaining 1 tablespoon butter over medium-high heat. Once the butter begins to foam, crack all 4 eggs into the skillet, and sprinkle each with some salt. Cook the eggs until the whites have set and the yolks are still runny, about 4 minutes. Remove the skillet from the heat.
• Build the bowls: Divide the barley evenly among 4 bowls. Top each with neat rows or piles of bacon, frisee, goat cheese, olives and sauce (leave room for the egg). Top each with an egg, some sauce and a sprinkling of toasted breadcrumbs.

Steps:

• In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.