Barley Bowl With Roasted Carrots and Snow Peas
Makes 4 to 6 servings
•¼ cup extra-virgin olive oil
•3 tablespoons minced fresh mint
•1 teaspoon grated lemon zest plus 2 tablespoons juice
•1½ cups pearl barley
•Salt and pepper
•5 carrots, peeled
•¾ teaspoon ground coriander
•8 ounces snow peas, strings removed, halved lengthwise
•2/3 cup raw sunflower seeds
•½ teaspoon ground cumin
•1/8 teaspoon ground cardamom
•½ cup Tahini Sauce (recipe follows)
Whisk 2½ tablespoons oil, 2 tablespoons mint, and lemon zest and juice together in large bowl, set aside. Bring 4 quarts water to boil in large pot. Add barley and 1 tablespoon salt, return to boil, and cook until tender, 20 to 40 minutes. Drain barley, transfer to bowl with lemon-mint mixture, and toss to combine. Season with salt and pepper to taste and cover to keep warm.
While barley cooks, halve carrots crosswise, then halve or quarter lengthwise to create uniformly sized pieces. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add carrots and ½ teaspoon coriander and cook, stirring occasionally, until lightly charred and just tender, 5 to 7 minutes. Stir in snow peas and cook until spotty brown, 3 to 5 minutes; transfer to second bowl.
Heat remaining 1½ teaspoons oil in now-empty skillet over medium heat until shimmering. Add sunflower seeds, cumin, cardamom, remaining ¼ teaspoon coriander, and ¼ teaspoon salt. Cook, stirring constantly, until seeds are toasted, about 2 minutes; transfer to third bowl.
Divide barley among individual bowls, then top with carrot-snow pea mixture and sunflower seeds. Drizzle with tahini sauce, sprinkle with remaining 1 tablespoon mint, and serve.
Makes about 1¼ cups
•½ cup tahini
•½ cup water
•¼ cup lemon juice
•2 garlic cloves, minced
Whisk tahini, water, lemon juice, and garlic in bowl until smooth. Season with salt to taste. (Sauce can be refrigerated for up to 4 days. Bring to room temperature and stir to combine before serving.)
Per serving: 513 calories; 262 calories from fat; 29 g fat (4 g saturated; 0 g trans fats); 0 mg cholesterol; 242 mg sodium; 55 g carbohydrate; 13 g fiber; 4 g sugar; 13 g protein.