Photo: Alexander Maasch
California Barley Bowl
11 ingredients
15 min + 45 min
openrecipes
I made this Megan Gordan's beautiful California Barley Bowl for a family brunch last week. From her inspiring new cookbook, Whole Grain Mornings.
Estimated Nutrition (whole recipe, rough)
871
Calories
44g
Protein
46g
Fat
75g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Barley | 1 cup cooked (157g) | 193 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Arugula | 1 cup (20g) | 5 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cups cooked barley
- 4 cups arugula or bean sprouts
- 6 ounces cotija, queso fresco, or ricotta salata cheese
- 1 cup toasted almonds, or a mix of seeds/nuts
- scant 1/2 teaspoon fine grain sea salt, or to taste
- 2 cups plain yogurt
- zest of one lemon
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup of chives, plus more for serving
- 1/4 teaspoon fine grain sea salt
- 2 ripe avocados, thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes