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.
Makes
2 servings
Total Time
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Ingredients
Test Kitchen Approved
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.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 777
% Daily Value*
Total Fat 50g 76%
Saturated Fat 16g 80%
Cholesterol 61mg 20%
Sodium 589mg 24%
% Daily Value*
Carbs 59g 19%
Protein 23g
*Percent Daily Values are based on a 2,000 calorie diet.
