THR is back! Not that it went anywhere, but I’m sure a one week hiatus left you all pretty worried. It’s been a busy week for yours truly, what with a trip home and a nonstop work schedule for the last couple of weeks. In case you were wondering what my trip looked like back to the Midwest – please just see below.
Yeah, all I ate was BBQ. If you’re ever in St. Louis be sure to hit up Pappy’s Smokehouse. This fine establishment opens at 11am and closes when they run out of succulent smoked meat – seriously. So when I returned from my long journey home, there was only one thing to do: reintroduce myself to plant foods. Thus was born this beautiful Summer Barley Bowl.
Temperatures are rising out there and cool, light foods are where it’s at! This is a dinner that won’t heat up your kitchen or weigh you down as the summer nights get longer. In an effort to think outside the rice bowl, I used an alternative whole grain – barley. Do not be intimidated by this lovely grain, it cooks up just like rice and turns out a meatier product than its step sister rice. Feel free to experiment with this recipe. Enjoy my dear readers!
Summer Barely Bowl
1 (6 oz) nonfat, plain Greek yogurt
1 teaspoon lemon zest
1 1/2 teaspoon lemon juice
1 heaping tablespoon chopped chives
3/4 cup dry quick-cooking barley
2 tablespoons fat-free ricotta
1 ounce light feta
1 can chickpeas, drained
2 tablespoon toasted slivered almonds
1 small avocado, sliced
1/2 English cucumber, sliced
Fresh parsley, chopped
Preheat oven to 350 degrees Fahrenheit
Combine lemon yogurt ingredients, cover and chill while you prepare the rest of the bowl components.
Place chickpeas in an 8×8 baking dish, drizzle with a little olive oil and season with pepper. Place in preheated oven and roast for ~30 minutes, stirring halfway through. Remove from oven and set aside.
Prepare quick-cooking barley according to directions. Once cooked, fold in feta and ricotta cheese.
Divide barley evenly between two bowls. Top with chickpeas, cucumber, pea shoots, almonds, avocado and parsley. Top with a dollop of yogurt and serve.