Grains | 3-4 Cups |
Soft-boiled Egg - mashed | 1 (Boil for 7-8 mins, depending on elevation. Time varies for yolk consistency.) |
Farm Fresh arugula or mixed greens | 4 Cups |
Fresh sprouts | 1 Tbls (for garnish) |
Raw goat chèvre or raw cows feta | 1/4 Cup |
Pickled red onions | See below for recipe |
Lemon Tahini drizzle | See below for recipe |
Preparation time | About 2 hours |
Note from Chef Zander Ault about cooking with Barrio Grains: "Cooking with Barrio Grains is incredibly special when you consider Arizona's agricultural network, the deserts harsh climate and how versatile these grain varieties really are. They mimic the strength and diversity of this ecosystem and their dynamic texture and flavor will encourage you to cook with them more and more. Eat them for breakfast, lunch, dinner or make your homemade granola bars with them, too. Barrio Grains pack an enormous nutritional punch, ENJOY!"