Recipe
July 1, 2014
California Barley Bowl With Lemony Yogurt Sauce Recipe

Step 1: In a small bowl, stir the barley, sprouts, cheese, almonds and kosher salt together.
Step 2: 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.
Lemony Yogurt Sauce:
Step 1: 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.
*Cooking the barley the night before is a great time-saver. Then these bowls really only take a few minutes to put together.
**Toast raw nuts at 350°F on a rimmed baking sheet. Sliced almonds take about 5 – 6 minutes.
See more recipes from Whole-Grain Mornings.
Reprinted with permission from Whole-Grain Mornings (2013, Ten Speed Press).
Directions
Yield:
Step 1: In a small bowl, stir the barley, sprouts, cheese, almonds and kosher salt together.
Step 2: 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.
Lemony Yogurt Sauce:
Step 1: 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.
*Cooking the barley the night before is a great time-saver. Then these bowls really only take a few minutes to put together.
**Toast raw nuts at 350°F on a rimmed baking sheet. Sliced almonds take about 5 – 6 minutes.
See more recipes from Whole-Grain Mornings.
Reprinted with permission from Whole-Grain Mornings (2013, Ten Speed Press).