Barley is one of the quickest-cooking grains, plus it’s high in protein and fiber – and here it’s so satisfying in Mediterranean Barley Grain Bowls with Caesar Kale.
Author:Serena Ball, MS, RD
Yield:4 servings 1x
1 1/3 cup pearled barley
4 cups thinly sliced kale leaves with stems (about 3–4 large leaves)
1/2 cup Marie’s Market Reserve Smoked Black Pepper Caesar Dressing, divided, plus more for drizzling
4–5 mini sweet peppers, sliced into rings
4 ounces mozzarella cheese, cubed
1 (15 oz) can chickpeas, drained
Cook barley according to package directions. Then divide the barley among four bowls. Top each bowl of barley with 1 tablespoon of dressing, stir to combine. Set aside.
Meanwhile, place the kale in a large bowl and drizzle with 3 tablespoons of dressing. Using your hands squeeze and rub the kale to ‘massage’ it into the kale. Let set for at least 5 minutes for the kale to soften and become less-tough.
Divide the kale evenly among the four bowls of barley, placing it in one ‘section’ of the bowl.
Divide the chickpeas, cheese, and mini peppers among the bowls placing them each in a separate ‘section’ of the bowl.
Drizzle the bowls with the remaining 1 tablespoon of dressing, plus more dressing if desired.