Basic Auyer Tahini “Bowl”
One of the basic recipes we learned from Isa over at Post Punk Kitchen was the basic “bowl”:
a grain, a green, and a ‘tein.
This basic formula allows you to do just about anything you want with your recipe. Case in point is this delicious Tahini Bowl. We used barley, mushrooms, kale, chickpeas, and our tahini dressing. But so long as you follow the mantra of “grain, green, ‘tein” you can substitute in anything you want!
- 1 C. barley
- 8 oz. mushrroms, sliced (we used shitakes, but any work)
- kale, handfull (no need to be precise)
- 15 oz. (1 can) chickpeas
- 2 Tbsp olive oil
- 2 C. stock (or plain water)
- Tahini Dressing (to taste; see link to recipe above)
The How To
- Cook the grain: place the barley and the stock in a small pot, cover and bring to boil. Bring the heat to low and cook until all the water is absorbed by the barley (30-45 minutes; the best thing to do is wait until you don’t see any visible liquid and then check the barley every few minutes). When done set aside.
- Cook the green and the ‘tein: when the barley is close to being done add olive oil to a sauté pan. Heat oil to medium heat and sauté the mushrooms for 5 or 6 minutes. Add the chickpeas and sauté until heated through (just a couple minutes). Add the kale and sauté until the kale has wilted.
- Add everything to barley and toss. Top the final product with as much Tahini Dressing as you wish—preferably, the more the merrier!