Chef's Notes
Customize your own one-bowl meal by choosing one item from each of the categories below.
Grain ideas: brown rice, farro, couscous, quinoa, wheat berries, or a mixture
Veggie ideas: raw veggies and/or cooked veggies like lettuce, kale, spinach, zucchini, tomatoes
Beans or legumes: black beans, lentils, kidney beans, cannellini beans
Sauce or dressing ideas: sriracha, honey mustard, lemon vinaigrette, pesto, harissa, salsa
Crunchy toppings: crushed nuts, seeds, fried shallots
Garnishes: sliced avocado, sprouts, herbs
Step 1: Making the Dish
- 2 cups cooked barley
- 1 cup thinly sliced, loosely packed kale
- 1⁄2 cup cooked cannellini beans, drained and rinsed
- 1 carrot, peeled and cut into small dice
- 5 to 6 pitted Kalamata olives, sliced in half
- 2 cornichons, cut into small dice
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1⁄4 teaspoon cracked black pepper
- 3 to 4 basil leaves, sliced thin
- 1 pitted date, diced (optional)
Combine all the ingredients— except the date—and let sit for at least 10 minutes before serving to allow the flavors to marry.
If you like a salty/sweet contrast, add the date; if you want something purely savory, simply omit it.