Lunch / Dinner
Barley Bowl with roasted cauliflower
Did you know that barley is related to those trendy ancient grains like farro and emmer? The slightly nutty chewiness joins a circus of curried cauliflower, pistachios, and citrus-brightened cheese curds in a Middle Eastern-inspired bowl.
Ingredients
Instructions
Preheat oven to 450°. Coat a baking sheet with nonstick spray.
Toast barley in a dry saucepan over medium heat until fragrant, 3 minutes. Add broth; heat to a boil. Reduce heat to medium-low; simmer barley until tender, 45 minutes. Drain barley; stir in kale, then season with salt and black pepper.
Meanwhile, toss cauliflower with 1 Tbsp. oil and curry powder; transfer to prepared baking sheet and roast until brown and fork-tender, 20 minutes.
Purée pistachios, orange juice, remaining 2 Tbsp. oil, and garlic in a mini food processor; season pesto with salt and black pepper.
Combine cereal, mint, sumac, and pepper flakes. Toss barley with pesto; stir in cauliflower and cereal mixture. Top servings with cheese curds.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 777
% Daily Value*
Total Fat 50g 76%
Saturated Fat 16g 80%
Cholesterol 61mg 20%
Sodium 589mg 24%
Carbs 59g 19%
Protein 23g
*Percent Daily Values are based on a 2,000 calorie diet.