Monday, April 9, 2012

Barley Salad with Parsley and Walnuts

From: Food & Wine Magazine

Ingredients

  1. 1 1/4 cups pearled barley (9 ounces)
  2. 1 cup walnut halves (4 ounces)
  3. 3 tablespoons fresh lemon juice
  4. 1/3 cup extra-virgin olive oil
  5. 1 garlic clove, minced
  6. 1/2 teaspoon finely grated lemon zest
  7. Salt and freshly ground pepper
  8. 1 cup packed flat-leaf parsley leaves
  9. 4 ounces ricotta salata, crumbled (about 1 cup)
  1. Preheat the oven to 350°. In a large saucepan of boiling salted water, cook the barley over high heat until tender, about 25 minutes. Drain the barley and rinse under cold water to cool thoroughly. Drain again, shaking out the excess water.
  2. Meanwhile, spread the walnuts in a pie plate and toast for 10 to 12 minutes, until golden and fragrant. Transfer to a cutting board and let cool. Coarsely chop the nuts.
  3. In a large bowl, whisk the lemon juice with the olive oil, garlic and lemon zest and season with salt and pepper. Add the barley, parsley and ricotta salata and toss gently. Add the toasted walnuts, toss again and serve.
Make Ahead The salad can be refrigerated overnight.

Quinoa and Brown Rice Bowl with Vegetables and Tahini

From: Food & Wine Magazine

Ingredients

  1. 1 cup long-grain brown rice
  2. 1 cup red quinoa
  3. 1/4 cup extra-virgin olive oil
  4. 1 small onion, finely diced
  5. 1 carrot, sliced crosswise 1/4 inch thick
  6. 1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
  7. 1 small zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
  8. Salt
  9. 1 head of broccoli—stems peeled and sliced into coins, heads cut into small florets
  10. One 12-ounce bunch kale, large stems discarded
  11. 1/4 cup tahini, at room temperature
  12. 1/2 cup fresh lemon juice
  13. 2 garlic cloves, minced
  14. 2 tablespoons warm water
  15. 1/4 teaspoon crushed red pepper
  16. 1 ripe avocado, cut into 1/2-inch dice
  17. 1 cup mung bean sprouts
  1. In a medium saucepan, cover the brown rice with 2 inches of water and bring to a boil. Cover and cook over low heat until the rice is just tender, about 40 minutes. Drain and return the rice to the saucepan; keep covered.
  2. Meanwhile, in a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover the saucepan and simmer over low heat until the quinoa is tender and all of the water has been absorbed, 20 minutes.
  3. In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until translucent, about 4 minutes. Add the carrot and cook until starting to soften, about 3 minutes. Add the shiitake, cover and cook until tender, about 4 minutes. Add the zucchini, season with salt and cook, stirring a few times, until tender, about 3 minutes. Transfer to a bowl.
  4. Add the remaining 2 tablespoons of oil to the skillet. Add the broccoli, cover and cook over moderate heat, stirring a few times, until deep green, 5 minutes. Add the kale, cover and cook, stirring a few times, until the broccoli and kale are just tender, 4 minutes. Season with salt. Stir in the other vegetables.
  5. In a small bowl, whisk the tahini with the lemon juice, garlic, warm water and crushed red pepper. Season with salt.
  6. Transfer the brown rice and quinoa to bowls. Top with the cooked vegetables, diced avocado and bean sprouts. Serve, passing the tahini sauce at the table.