Tuesday, February 17, 2015

Grain Bowl with Barley, Mustard Greens, Chickpeas and Tahini

I often speak disparagingly of my old favorite of "hippie dinner." Some whole grain, steamed or sauteed vegetables, maybe a bit of tofu, and tahini. It's a healthy standard, sure, but it also pegs you as a dated, stubbornly unstylish old hippie. And then I happened upon a few articles, in the space of a week, that made me realize I was branding it all wrong. It wasn't hippie dinner, see —it was a grain bowl! My cooking is so au courant.

Thus rebranded, my quinoa-tofu-broccoli grain bowl seemed due for a bit of an update. Or, to be honest, I was thinking that I should try to put a dent in the enormous vat of barley that seems to have landed in my pantry. And then there were the mustard greens I had bought because they were just so pretty, but I didn't have much of a destination for (as my initial suggestion of "mustards pizza?" was roundly dismissed for the bad idea it so clearly was). And so, revamped hippie dinner! Excuse me, I mean, grain bowl.

As with hippie dinner of the so-dated past, grain bowls can really be anything. I had the aforementioned greens and barley, and some leftover chickpeas I'd simmered up a few days prior for whatever. I made up a standard tahini, but also tossed in some ground turmeric and freshly grated ginger (which both added a bit of flavor that stood up to the bitter blanched mustards, as well as some psychological witch doctor immunity against whatever late-winter illnesses seem to be circulating out there), and topped everything with a few random fresh herbs. Being trendy turns out to be delicious. I had no idea.

Grain Bowl with Barley, Mustard Greens, Chickpeas and Tahini

yields 2 servings

Ginger-Turmeric Tahini Sauce:
1/3 cup tahini paste
juice of 1/2 lemon or lime
1 clove garlic, pressed or grated
1-inch piece of ginger, grated
1/2 teaspoon ground turmeric
pinch each sugar and salt

Grain Bowl:
1 bunch mustard greens, washed and torn/chopped into bite-sized pieces
2 cups cooked barley (I favor cooking mine like pasta in big pot of boiling water, as I'm less likely to scorch it)
~ 3/4 cup cooked chickpeas (warm to at least room temperature if they're coming out of the fridge)
handful of fresh herbs, if you've got (I had some scallions and cilantro)

To make the Tahini: mix together the tahini paste, lemon juice, garlic, ginger, turmeric, sugar and salt. Add a splash of water, and mix, adding more water (or, if it seems like it needs more bite, lemon juice) until you reach a thick-yet-pourable consistency. Set aside.

Bring a kettle of water to a boil while you wash and chop the mustard greens. Place the greens in a large heat-proof bowl, then pour the water over them. Let sit for a few minutes to soften, then drain (this both cooks the greens and leaches out some of the bitterness, and has the added benefit of making it harder to overcook).

While the greens are blanching, assemble your bowls. Divide the barley between two bowls, then top with the chickpeas. Add the blanched and drained mustard greens, top with a healthy dollop of tahini sauce, then sprinkle on the fresh herbs.

1 comment:

  1. Delicious recipe and healthy too, love the use of tahini sauce in the recipe !!