Farro, Green Bean and Kale Salad

• 4 cups water
• 1 cup halved haricots verts or green beans
• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (8.5-oz.) pkg. precooked farro (2 cups)
• 2 cups thinly sliced lacinato kale
• 1 cup halved cherry or grape tomatoes
• 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 4 cups water to a boil in a small saucepan. Add green beans; cook 3 to 5 minutes or until crisp-tender. Drain, and rinse well with cold water; drain.
Step 2

Combine vinegar, oil, mustard, salt, and pepper in a medium bowl, stirring with a whisk. Heat farro according to package directions. Add farro, kale, tomatoes, and green beans to dressing; toss well. Sprinkle with cheese.

Serves 2 (2 c.); 321 calories.

VERDICT: With pre-washed kale and green beans, easy, and nicely used one basket of cherry tomatoes from the farmer's market.  Since I was already meant to be cooking the beans, I just made farro and threw the green beans in for the last few minutes of cooking.  Could do with lots more feta.  Keep!

Butternut Squash and Barley Risotto

• 2 tablespoons unsalted butter
• 1 onion, chopped
• kosher salt and black pepper
• 1/2 cup dry white wine
• 6 cups low-sodium vegetable broth
• 1 cup pearl barley
• 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces
• 1/2 cup grated Parmesan (2 ounces), plus more, shaved, for serving

Melt the butter in a large pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the wine and cook until syrupy, 5 to 7 minutes.

Add the broth and barley and bring to a boil. Reduce heat and simmer, stirring occasionally, until almost tender, 24 to 26 minutes. Add the squash and cook, stirring occasionally, until the barley and squash are tender, 25 to 35 minutes more (adding more liquid if the risotto becomes too thick before the barley and squash are tender). Stir in the Parmesan.

Serve topped with additional shaved Parmesan.

Serves 4.

VERDICT:  This could not be easier and is really good--savory and creamy.  Keep!

Radish and Pecan Grain Salad

• 2 cups mixed grains (like farro, freekeh, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above)
• 1 cup baby arugula leaves
• 1 cup parsley leaves, minced
• 1/2 cup tarragon leaves, minced
• 1/2 cup mint leaves, cut in a chiffonade
• 1/2 cup pecans
• 1/4 cup walnut oil
• 1/4 cup sherry vinegar
• 1 cup lime, watermelon, or French breakfast radishes, cut into thin slices, preferably using a mandoline
• 1/4 cup shallot, minced
• 1/4 cup olive oil
• 1/2 cup raisins
• 1/2 cup dried cranberries

Bring a large pot of heavily salted water to a boil. Add the grains and cook until just tender, about 25 minutes. (With grains like wild rice and wheat berries, add them to the pot first and cook 10 minutes before adding remaining grains).

Drain the grains into a colander, then set aside until warm to the touch.

Combine all the ingredients in a large bowl and toss well. Season with salt to taste.

Serves: 6-8 as a side dish.

VERDICT:  I made this because we got some watermelon radishes at the farmers market (fall farmers market--so fun!).  It did not have mint, because the plant I thought was rogue mint in the garden was actually a weed.  I also forgot to put the arugula in.  Still, not bad!  I really liked the flexibility of the grains--I used up a little smidgen of wheatberries, some wild rice, and some freekeh.  Keep. 

Lemony Barley Salad with Kale

• 1 cup pearled barley (about 8 ounces)
• 2 tablespoons pine nuts
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 cup currants
• 1 tablespoon minced shallot
• 6 ounces kale, stems discarded and leaves torn into small pieces (4 cups)
• 1 tablespoon fresh lemon juice
• Kosher salt
• 2 tablespoons chopped preserved lemon (optional)

n a medium saucepan, cook the barley in salted boiling water until al dente, 30 minutes. Drain well and transfer to a large bowl. Let cool slightly.

Meanwhile, in a small skillet, toast the pine nuts over low heat, stirring, until lightly golden, 3 to 5 minutes.
 
In a small skillet, heat 2 tablespoons of the olive oil. Add the currants and shallot and cook over moderate heat, stirring, until the shallot is golden, about 3 minutes. Scrape into the barley and add the pine nuts.

In a food processor, pulse two-thirds of the kale with the lemon juice until chopped. With the machine on, slowly drizzle in the remaining 1/2 cup of olive oil until smooth. Season with salt. Scrape the pesto into the barley. Add the preserved lemon, if using, and the remaining kale leaves, season with salt and toss well. Serve.

Serves 4.

VERDICT:  Good!  I didn't use the preserved lemon, and in future, I'd leave out the raw kale leaves as well, but the pesto, barley, pine nuts, and currents all went really nicely together in a kind of unusual way.  A nice work lunch.  Keep.

Green and Gold Quinoa Salad

• 1 cup quinoa
• 2 tablespoons EVOO
• 2 zucchini, quartered lengthwise and sliced crosswise
• 1 bunch scallions trimmed, sliced crosswise
• 5 ears corn, kernels cut from cob
• 1/2 cup chopped flat-leaf parsley
• 1 cup sliced almonds, toasted
• lemon wedges

 

Cook quinoa according to package directions; let cool. In skillet, heat EVOO over medium-high. Add zucchini and scallions. Cook, stirring, until zucchini is crisp-tender, 5 minutes; let cool. In large bowl, toss quinoa, zucchini mixture, corn and parsley; season. Cover and refrigerate until ready to serve. (Can be made 2 days ahead.) Before serving, toss in almonds. Serve with lemon wedges.

 

Serves 4.

 

VERDICT:  Easy, healthy, packable for lunches.  Don't be afraid to season and squeeze lemon liberally--otherwise, a little bland.  Keep.

Tomato and Corn Bulgur Salad

• 1 c. cracked bulgur wheat
• 3/4 c. basil leaves
• 1/3 c. extra-virgin olive oil
• 1 1/2 T. lemon juice
• 1/2 t. kosher salt
• 1/2 t. black pepper
• 1 1/2 c. halved cherry tomatoes
• 1 1/4 c. fresh corn kernels
• 3/4 c. thinly sliced red onion, soaked in cold water for 10 minutes, then drained
• 1/4 c. pine nuts

Bring 1 c. water to boil in a small saucepan.  Combine the water and bulgur in a mixing bowl.  Let stand, covered, 25 minutes, or until all water is absorbed.

Place the basil, oil, lemon juice, salt, and pepper in a blender; process until pureed.

Use a fork to fluff the bulgur.  Add the dressing, tomatoes, corn and pine nuts to the grains; toss to combine.

Serves 8; 212 calories.

VERDICT: OK, but not as good as the Blueberry and Feta Bulgur Salad it's a variation of.  Toss.

Blueberry and Feta Bulgur Salad with Mint Dressing

• 1 c. cracked bulgur wheat
• 3/4 c. mint leaves
• 1/3 c. extra-virgin olive oil
• 1 1/2 T. lemon juice
• 1/2 t. kosher salt
• 1/2 t. black pepper
• 1 1/2 c. English cucumber, diced
• 1 1/4 c. blueberries
• 3/4 c. thinly sliced red onion, soaked in cold water for 10 minutes, then drainedd
• 2 oz. feta, crumbled (about 1/2 c.)

Bring 1 c. water to boil in a small saucepan.  Combine the water and bulgur in a mixing bowl.  Let stand, covered, 25 minutes, or until all water is absorbed.

Place the mint, oil, lemon juice, salt, and pepper in a blender; process until pureed. 

Use a fork to fluff the bulgur.  Add the dressing, cucumber, blueberries, onion and feta to the grains; toss to combine.

Serves 8 (3/4c.); 200 calories.

VERDICT:  Very good, and the recipe promises you can make it up to two days ahead--perfect for summer lunches!  A little wonky with serving sizes--we got six servings of approximately 3/4 c.--but definitely a keeper.

Wheat Berry Salad with Feta and Olives

• 3 cups water
• pinch of salt
• 1 cup wheat berries
• 1/2 c. red onion, chopped
• 2 large tomatoes, chopped
• 1/2 cup parsley, chopped
• 1/4 c. kalamata olives, chopped
• 4 oz. feta cheese, crumbled
• 2 teaspoons red wine vinegar
• 1/4 teaspoon black pepper

Combine water with a pinch of salt in a medium saucepan and bring to a boil over medium-high heat.  Add wheat berries, reduce heat, cover, and simmer for 60 minutes or until tender but chewy.  Remove from heat, strain water, and transfer wheat berries to a bowl.  Refrigerate wheat berries while other ingredients are prepared.

In a large mixing bowl, combine all remaining ingredients and mix gently to combine.  Once cool, fold in the wheat berries and chill until serving.

Sers 4; 233 calories.

VERDICT:  I substituted grape tomatoes and white onion.  A pretty standard grain salad, but easy and good. From Racing Weight. Keep.

Quinoa with Butternut Squash and Pumpkin Seeds

• 1 cup quinoa
• 2 tablespoons olive oil
• 1/2 red onion, finely diced
• 3/4 teaspoon chili powder
• 1 2-pound butternut squash, cut into 3/4-inch cubes
• 1 3/4 cups water or vegetable stock
• 1 teaspoon salt
• 1/2 cup pumpkin seeds
• 2 large handfuls baby spinach
• 1/2 cup dried cranberries

Put the quinoa in a bowl and cover it with cool water. Rub it between your hands and pour off most of the water. Add fresh water and repeat two or three times, until the water runs clear. Drain thoroughly in a fine-meshed strainer. Set the strainer over a bowl until you are ready to cook the quinoa.

Heat the olive oil in a large (4 to 5-quart) pot. Add the onion and cook over medium heat for about 3 minutes, until it begins to soften. Stir in the chili powder and the squash and cook, stirring every so often, for 3 more minutes. Add the drained quinoa, water or stock and salt. Bring the liquid to a boil, adjust the heat to a simmer, and cook, covered, for 15 minutes.

Meanwhile, set a small plate next to the stove. Pour a few drops (about 1/2 teaspoon) of olive oil into a small skillet. Heat the oil over medium heat and add the pumpkin seeds. Stir and shake the pan until the pumpkin seeds turn from green to olive to slightly golden brown. Sprinkle with a pinch of salt and immediately scrape them onto the awaiting plate.

Remove the pot from the heat and add the spinach and cranberries. Cover the pot and let rest in a warm place for 10 minutes. Mix and fluff up the grains with a fork. Serve sprinkled with toasted pumpkin seeds.

Serves 4.

VERDICT:  I have a real problem with cooking grains, and true to form, this turned out mushy instead of fluffy.  Despite decent flavor and a good ingredient list, toss.

Barley and Lentil Salad with Dried Cranberries and Walnuts

• 1/2 c. pearled barley
• 1/2 c. dried lentils
• salt
• 1/4 c. dried cranberries or raisins
• 1/4. toasted walnuts
• 2 T. fresh lemon juice, plus more if necessary
• 2 T. olive oil
• 1/4 c. chopped fresh flat-leaf parsley
• freshly ground black pepper

Add 2 c. water, barley, lentils, and 1/4 t. salt to 12" skillet and bring to a simmer over medium heat.  Reduce the heat to low, cover, and cook for 20-25 minutes or until tender, but still chewy.

While the grains cook, combine the cranberries, walnuts, lemon juice, olive oil, parsley and 1/2 tsp. salt in a medium bowl.  Season with pepper. 

When finished cooking, drain the barley-lentil mixture and add the hot grains to the cranberry mixture in the bowl.  Toss to mix.  Taste for seasoning and add more lemon, salt, or pepper if it needs it.  Serve warm or at room temperature.

Serves 2 (but really 3).

VERDICT:  A bit salty, but if you dialed that back a bit, really pretty good.  Not fussy at all, and we usually have most of the ingredients on hand.  Keep!  From One Pan, Two Plates.

Farro with Honey-Garlic Roasted Tomatoes

• 1½ tablespoons olive oil
• 1 tablespoon honey
• 3 garlic cloves, minced
• 1 pound cherry or grape tomatoes, halved lengthwise
• ¾ cup uncooked farro
• 1½ teaspoons sherry vinegar
• 5/8 teaspoon kosher salt
• 3 tablespoons toasted walnuts, coarsely chopped
• 2 ounces feta cheese, crumbled (about ½ cup)
• 2 teaspoons chopped fresh thyme

Preheat oven to 375°.

Combine oil, honey, and garlic in a large bowl. Add tomatoes; gently, with your hands, toss until thoroughly coated. Pour tomatoes onto a jelly-roll pan; turn tomatoes until they’re all cut side down. Draw tomatoes together until they’re cozy and touching. If there’s any honey mixture left, drizzle over tomatoes. Bake at 375° for 20 to 25 minutes or until wrinkled and soft but not mushy; do not brown. (Note: Grape tomatoes may take less time than cherry tomatoes.) Remove tomatoes from oven; cool to room temperature.

While tomatoes cook, place farro in a medium saucepan; cover with water to 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until nicely chewy and not puffed open and starchy. Drain and rinse with cold water; drain.

Combine farro, tomato mixture, vinegar, and salt in a large bowl; toss gently to combine. Top with walnuts and feta; garnish with thyme. Serve immediately, or let the flavors marry in the fridge for an hour or 2.

Serves 6 as side dish (1/2 c.); 191 calories.

VERDICT:  The end result is good, but it was a little disheartening to realize that it tasted almost exactly like Smitten Kitchen's wonderful one-pot farro, but with five times as many steps and pans.  Toss.

Curried Millet with Chickpeas and Currants

• 1 1/2 cup cooked millet, room temperature
• 3 tablespoons olive oil
• 1 teaspoon white balsamic vinegar
• 1 teaspoon curry powder
• 1/4 teaspoon turmeric
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 1/2 cup grated carrots
• 1/2 cup currants
• 1 can, chickpeas, drained and rinsed
• 2 scallions, thinly sliced, white & green parts

Whisk together the olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the millet, and mix with a fork.  Add the carrots, currants, and scallions, mixing well and seasoning to taste. Serve at room temperature.

Serves 6 as a side dish.

VERDICT:  This is a less-good version of the standard grain/bean salad.  Currants always seem to me like substandard, gritty, sad cousins of raisins.  In future, possibly tweak to resemble the salad Connie made for my birthday--golden raisins, mango, almond slivers, and celery.  Toss.

Tabbouleh

• 1/2 cup fine-grind (#1) or medium-grind (#2) bulgur
• 1/3 cup olive oil
• 1/4 cup freshly squeezed lemon juice, or to taste
• Salt and freshly ground black pepper
• 1 cup parsley leaves, roughly chopped
• 1 cup fresh mint leaves, roughly chopped
• 1 cup peas or fava beans (frozen are fine; run them under cold water to thaw)
• 6 radishes, chopped
• 1/2 cup scallions, chopped
• 2 medium tomatoes, chopped
• 6 black olives, pitted and chopped, or more to taste (optional)

Soak the bulgur in 1¼ cups boiling water to cover until tender, 10 to 20 minutes, depending on the grind. If any water remains when the bulgur is done, put the bulgur in a fine strainer and press down on it, or squeeze it in a cloth. Toss the bulgur with the oil and lemon juice and sprinkle with salt and pepper. (You can make the bulgur up to a day in advance. Cover and refrigerate; bring to room temperature before proceeding.) Just before you're ready to eat, add the remaining ingredients and toss gently; taste, adjust the seasoning, adding more oil or lemon juice as needed.

Serves 4; 280 calories.

VERDICT: I loosely followed this, doubling it and using edamame, plus a little less mint and a lot more olives.  It's not bad, but not very strongly seasoned.  Toss.

Farro Salad with Creamy Feta

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped green onions
• 2 teaspoons chopped fresh oregano
• 1/4 teaspoon black pepper
• 2 1/2 cups precooked whole-grain farro
• 1 cup chopped tomato
• 1 cup cucumber, peeled and thinly sliced
• 1 cup organic canned chickpeas, rinsed and drained
• 1 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon kosher salt
• 1 (6-inch) whole-wheat pita
• Cooking spray
• 1/8 teaspoon paprika
• 1/4 cup 2% reduced-fat Greek yogurt
• 2 tablespoons water
• 2 ounces 1/3-less-fat cream cheese, softened (about 1/4 cup)
• 1.5 ounces feta cheese, crumbled (about 1/3 cup)

Preheat oven to 350°.

Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add farro; toss gently to combine.

Combine tomato and next 4 ingredients (through salt) in a medium bowl. Let stand 10 minutes. Add tomato mixture to farro mixture; toss gently to combine.

Split pita into 2 rounds; cut each round into 6 wedges. Lightly coat pita with cooking spray; sprinkle with paprika. Arrange pita wedges on a baking sheet; bake at 350° for 15 minutes or until crisp.

Combine yogurt, 2 tablespoons water, cream cheese, and feta, stirring with a whisk. Serve with farro salad and pita chips.

Serves 4 (1 1/4 c. salad, 2 T. yogurt, 3 pita chips); 377 calories.

VERDICT:  A winner!  Tastes good, not hard, uses at-hand ingredients, good for you.  We used oregano from our garden, tomatoes from Katrina's, and cucumber and parsley from the farmer's market.  The creamy feta is essential; we skipped the pita crisps and didn't miss them.  Keep.
 

One-Pan Farro with Tomatoes

• 1 cup semi-pearled farro
• 2 cups water
• 1/2 onion, thinly sliced
• 2 cloves garlic
• 9 oz. cherry or grape tomatoes
• 1 1/4 tsp. kosher salt
• up to 1/4 tsp. crushed red pepper flakes
• 1 Tbsp. olive oil, plus extra for drizzling
• Few basil leaves, cut into thin ribbons
• Grated Parmesan cheese

Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.

Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan.

Serves 4 as a side, two as main.

VERDICT:  The recipe notes to adapt if "your package of farro gives you a different recommended water level or cooking time."  I had ten-minute farro from Trader Joe's, so I simmered the whole thing with a lid for twelve minutes and let it sit for five, as instructed on the package.  It turned out beautifully risotto-like, with surprisingly deep flavor for the amount of time and effort involved.  Genius recipe--keep!

Vegan Black Bean, Green Bean, and Quinoa Bowl

• 4 tsp. olive oil, divided
• 1 cup quinoa
• 1 lb. fresh green beans, trimmed
• ½ cup walnuts, finely chopped
• 2 large shallots, diced (¼ cup)
• 2 cloves garlic, minced (2 tsp.)
• 1 15-oz. can black beans, rinsed and drained
• 1 Tbs. sherry vinegar
• ¼ cup finely chopped Italian parsley
• 2 Tbs. grated lemon zest

Preheat oven to 425°F.

Bring 2 cups water to a boil. Add 1 tsp. oil, and season with salt, if desired. Stir in quinoa. Cover, reduce heat to medium-low, and simmer 12 minutes. Remove from heat, and let stand, covered, 10 minutes. Transfer quinoa to large bowl.

 

Meanwhile, toss green beans with walnuts and 1 tsp. oil, and spread on large rimmed baking sheet. Season with salt and pepper, if desired, and roast 5 minutes, or until beans are crisp-tender and walnuts are toasted.

 

Heat remaining 2 tsp. oil in large skillet over medium heat. Add shallots and garlic, and sauté 5 minutes, or until translucent. Stir in black beans and sherry vinegar. Cook 1 minute, stirring constantly.

 

Stir black bean mixture, parsley, and lemon zest into quinoa. Divide among bowls, and top with green beans and walnuts.

 

Serves  4 (1.5 c.); 398 calories.

 

VERDICT:  Another recipe that doesn't add up to anything more than its individual parts.  I'm ready to give up on Vegetarian Times.  Toss.
 

Warm Cauliflower and Herbed Barley Salad

• 1/2 cup pearled barley
• Kosher salt
• 1 tablespoon finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 6 tablespoons olive oil, divided
• Freshly ground black pepper
• 1 head cauliflower, cut into florets
• 1 15-ounce can gigante, corona, or butter beans, rinsed
• 1/2 cup flat-leaf parsley leaves, divided
• 2 tablespoons fresh tarragon leaves, divided 

Place barley in a large saucepan; add water to cover by 2 inches. Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside. 

 

Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tabespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.

 

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper. 

 

Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper. 

 

Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon. 

 

Serves 4; 420 calories. 

 

VERDICT:  I'm on the fence about this one.  There is no end to the dishes it uses, but it's not hard to execute.  The flavors are not strong, but are interesting--I almost never use tarragon, so it's kind of novel.  Keep for a while. 

Mediterranean Barley Salad

• 2 1/4 cups water
• 3/4 cup uncooked pearl barley
• 1 1/2 teaspoons grated lemon rind 
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon Dijon mustard
• 1 cup thinly sliced fennel bulb (about 1 small bulb)
• 1/3 cup chopped fresh parsley
• 1/4 cup finely chopped red onion
• 3/4 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper 
• 8 pitted kalamata olives, halved
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1/3 cup chopped walnuts, toasted

Bring 2 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat, and simmer for 25 minutes or until tender and liquid is almost absorbed. Cool to room temperature.

Combine lemon rind, lemon juice, olive oil, and mustard in a bowl; stir well with a whisk. Add barley, fennel, and next 6 ingredients (through beans); toss gently. Cover and refrigerate for 30 minutes. Garnish with walnuts just before serving. 

Serves 4 (1.25 c. salad, 4 tsp. walnuts); 313 calories.

VERDICT:  I chopped everything while the barley was cooking, then just dumped the barley in hot, and it seemed to turn out fine.  I'm looking forward to leftovers for lunch.  Keep.

Wheat Berry Salad with Raisins and Pistachios

• 1 cup uncooked wheat berries (hard winter wheat)
• 3/4 teaspoon salt, divided
• 3 tablespoons shelled pistachios
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons honey
• 1/2 teaspoon ground coriander
• 1/2 teaspoon grated peeled fresh ginger
• 1/2 cup golden raisins
• 1/4 cup thinly sliced green onions 
• 2 tablespoons chopped fresh cilantro
• 1/2 cup (2 ounces) crumbled goat cheese

 Preheat oven to 350°.

Place wheat berries and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above wheat berries, and bring to a boil. Cover, reduce heat to medium-low, and simmer for 1 hour or until tender. Drain.

Place pistachios on a baking sheet. Bake at 350° for 8 minutes, stirring once. Cool slightly, and chop.

Combine oil, juice, honey, coriander, ginger, and remaining 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add hot wheat berries and raisins; stir well to combine. Let stand for 20 minutes or until cooled to room temperature.

Add nuts, 1/4 cup green onions, and cilantro to wheat berry mixture. Transfer to a serving bowl, and sprinkle with goat cheese.

Serves 6 (1/2 c.); 240 calories

VERDICT:  Nicely balanced and delicious.  I thought it was a bit wasteful to heat up the oven for 3 T. of pistachios, so I didn't, and I think it's still good. Keep.

Double-Mint Barley Tabbouleh

• 1 cup pearl barley
• Salt and pepper
• 1 1/2 cups fresh spearmint leaves
• 1/3 cup EVOO
• 1 small clove garlic
• 1 tablespoon fresh lemon juice
• 2 cups parsley leaves, chopped
• 1 bunch scallions, trimmed and thinly sliced
• 3/4 cup shelled salted, toasted pistachios, coarsely chopped
• 1/2 cup chopped roasted red peppers

In medium saucepan, bring 2 cups water, barley and 1/2 tsp. salt to boil. Cover, lower heat to low and cook until water is absorbed, about 35 minutes. Fluff with fork and spread out on baking sheet to cool. While barley cooks, puree 1/2 cup mint, EVOO, garlic, and lemon juice in blender. Finely chop remaining 1 cup mint and , in large bowl, toss with cooled barley, parsley, scallions, pistachios, roasted peppers and mint dressing; season.

Makes 6 c.

VERDICT:  I stripped my garden bare of mint and only came up with a scant cup of mint, so this may not have turned out as intended.  It seemed like it took a lot of work--I especially resented getting out the blender for the sauce--and that the resulting tabbouleh that was no better or worse than any other I've had.  Toss.