California Barley Bowl with Lemon-Yogurt Sauce
Hearty pearl barley with spiced sunflower seeds, avocado, and a bright mint dressing
Why This Recipe Works
Swapping rice for chewy pearl barley makes for a more substantial grain bowl that holds its texture against creamy avocado and crisp snow peas. This California-style bowl relies on toasted, spiced sunflower seeds and a bright lemon-mint sauce for a vibrant balance of flavors.
Instructions
Bring a large pot of salted water to a boil. Add the barley and cook until the grains are tender with a pleasant chew, 20 to 30 minutes. Drain the barley thoroughly.
Whisk a portion of the olive oil, lemon juice, and mint in a large bowl. Add the drained barley while still warm and toss until evenly coated.
Toast the sunflower seeds, cumin, and cardamom in a small skillet over medium heat. Stir frequently until the seeds are golden and fragrant, 3 to 5 minutes.
Heat the remaining olive oil in a large skillet over medium-high heat until shimmering. Add the snow peas and coriander and sauté until the peas are bright green and crisp-tender, about 2 to 4 minutes. Season with salt and pepper.
Whisk the yogurt, lemon zest, and the remaining lemon juice and mint in a small bowl until the sauce is creamy and smooth.
Fold the snow peas into the barley mixture. Divide among bowls, top with the avocado and toasted sunflower seeds, and drizzle with the yogurt sauce before serving.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days; add fresh avocado when ready to eat.
Can I make this ahead of time?
The barley can be cooked and dressed up to 2 days in advance, but assemble with avocado and seeds just before serving.
