by Katherine Deumling of Cook With What You Have
Cook a pot of whole grains–barley, farro, spelt, frikeh, rye–and dress it up for any meal of the day throughout the week. The version in the photo uses whole frikeh (parched green wheat from an Oregon Farm) but use whatever robust grain you have.
This springy version with mint, asparagus, lemon and toasted walnuts is particularly wonderful!
Serves 4
3 cups cooked, drained and cooled grains
8 nice fat spears asparagus or more skinny ones (the bigger ones are usually the most tender and you get a proper mouthful), tough stem ends snapped off
2/3 cup toasted walnuts (350 degrees for about 8 minutes or until a shade darker and toasty smelling), coarsely chopped or broken
1/4 cup chopped sun-dried ones (optional)(soak in hot water to rehydrate if very dry, then drain and squeeze out moisture)
2-3 tablespoons fresh mint leaves, chopped
1/4 cup parsley, chopped
2 tablespoons chives, chopped or 1 green onion, white and green parts thinly sliced
1 tablespoon lemon juice, more to taste
3 tablespoons olive oil
Salt and pepper, to taste
Fill a wide skillet with 1 inch of water. Add a few pinches salt and bring to a bowl. Add the asparagus and cook for 2-3 minutes or until just tender when pierced with the tip of a knife. Drains and rinse with cold water and then cut into bite sized pieces.
Put the grains in a serving dish, add asparagus and all remaining ingredients. Toss well, adjust seasoning to taste and serve at room temperature.
Variations
Use any robust whole grain you have, see headnote
Substitute snap or shelling peas for the asparagus
Substitute toasted almonds or hazelnuts for the walnuts
Add more herbs or tender greens like arugula or mizuna
Become a scrappy, creative cook who can make something delicious and nutritious with what’s on hand. Get the Recipes, Tips & Inspiration you Need to Eat Well Every Day!
Get 50% off a Subscription to the Seasonal Recipe Collection
People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (50% off retail). Use discount code PEOPLES to subscribe at www.cookwithwhatyouhave.com.
