By Sous Chef Brian Zenner
There are four steps to making this recipe.
Step 1
Barley
Ingredients:
| 4½ oz | pearled barley |
| ½ cup | water |
Instructions:
- In a medium saucepan, heat water to a boil.
- Add barley and cook until water is absorbed; approximately 40 minutes.
- Fluff with a fork. Cool and reserve.
Step 2
Vegetables
Ingredients:
| ½ cup | canned garbanzo beans, rinse & drain |
| ½ cup | canned artichoke hearts, quarter |
| ½ cup | red onions, julienne |
| ½ cup | grape tomatoes, half |
| ½ cup | baby spinach |
Instructions: Combine vegetable mixture. Reserve.
Step 3
Sundried Tomato Vinaigrette
Ingredients:
| 1 oz | sundried tomatoes, julienned |
| 1/8 tsp | fresh thyme, remove stems |
| 3 tsp | Dijon mustard |
| 1 tsp | sugar |
| 2 tsp | fresh garlic, minced |
| 2 Tbsp | Shallots, minced |
| ½ cup | red wine vinegar |
| ¼ cup | extra virgin olive oil |
| ½ cup | canola oil |
| ¼ cup | water |
| dash | coarse black pepper |
| dash | kosher salt |
Instructions: Combine all ingredients. Emulsify with a blender or immersion blender. Reserve.
Step 4
Additional Add-Ins
Ingredients:
| ¼ cup | fresh parsley, chop |
| ¼ cup | fresh mint, chop |
| 2 tsp | fresh lemon zest |
Instructions:
- Combine barley, vegetables, sun-dried tomato vinaigrette, parsley, mint and lemon zest in a serving bowl.
- Toss to distribute the ingredients evenly.
Garnish Topping
Ingredients:
| 1½ tsp | Greek yogurt |
| ¼ oz | Za’atar seasoning |
Assemble Bowl
Garnish the bowl with Greek yogurt and a pinch of Za’atar seasoning.
Serves 4-6