Barrio Grains

Barrio Grains with Tomatillo and Green Chile Braised Leg of Lamb
(feeds 8-10)

If you want to make something special, try this!

Submitted by Chef Zander Ault

Twitter@thecyclistsmenu @zanderault
Co-Founder/Creative Chef of The Cyclist's Menu
Tucson, Arizona

Sonoran White Grains

Barrio Grains


Feeds 8-10

Barrio Grains 3-4 Cups (Cooked - see note from Chef Zander Ault)
Leg of lamb (bone in for flavor and nutrition) 5 lbs
Tomatillo Green chile salsa Recipe below
Green Onions or Chives For garnish
Preparation time About 8-10 hours (20 mins active time)


  1. Take lamb out of the fridge and let come to room temperature.
  2. Pre soak grains prior to cooking, it will take some time off the overall process. These grains are incredibly hardy and need time to soak up enough water to fluff up. I always cook Barrio Grains in more water than other typical grain varieties. No matter how many cups of dry grains I'm preparing, I always fill the water well past the amount of grains in my pot. Bring to a boil, then simmer, adding water as necessary. Barrio Grains take about 1 hr to 1 hr and 20 mins to prepare. If there's water left at the end, drain and rinse the grains.
  3. If you're using a slow cooker of some kind, place lamb and salsa in the slow cooker and turn on low for 8-10 hours. If you're using a conventional oven, heat oven to 225 degrees, place your lamb and salsa in your desired vessel (dutch oven works well) and cook for 8-10 hours.
  4. When your lamb is finished, you should be able to stick a fork in the meat, twist and have it fall apart easily.
  5. Place your grains on a platter, break apart the Lamb and serve on top of the grains in a nice pile.
  6. Use the salsa and juices from the lamb as a topping, garnish with green onions or chives!

Tomatillo/Green Chile salsa


10 Tomatillos (peel off the papery husk)
5 Green Chiles
3 Garlic cloves
1 Red onion
3 cups white wine vinegar
healthy dose of flake sea salt (Maldon brand is great!)

Salsa Instructions

  1. Roast your tomatillos, chiles, and red onion in a cast iron pan or on the grill until charred and soft, let cool.
  2. Place all ingredients in food processor or use an emersion blender until smooth.

A note from Chef Zander Ault about 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!"

Barrio bowl

Barrio bowl


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