Ingredients

The following ingredients have 4 Servings
  • 1 1/2 Cups Black Barley – or grain of your choice ( uncooked)
  • 2 Cups blueberries
  • 1 Fennel bulb, shaved thinly
  • 1 bunch watercress
  • 1 Orange, peeled and segmented, or sliced
  • 1/4 Red onion, thinly sliced
  • 1 Avocado, sliced
  • 1/4 C walnuts
  • 1/2 C fresh orange juice
  • 1/4 C olive oil
  • 1/8 Cup finely chopped red onion or shallot
  • 2 T red wine vinegar
  • 1 T maple, agave or honey 
  • 1/2 teaspoon kosher salt
  • 1 teaspoon bee pollen (optional)

Instruction

  • Place black barley in a medium pot with 4 Cups water. Bring to a boil, turn heat down to low, cover and simmer one hour, until cooked al-dente. Drain and chill.
  • Prep all the veggies, taking care to thinly slice the fennel bulb and red onion. ( I often use a sharp vegetable peeler or mandolin.)
  • Divide Black Barley among 4 bowls.
  • Divide the rest of the ingredients- blueberries, fennel bulb, red onion, watercress, avocado, orange slices and walnuts – among the bowls.
  • Make the dressing -stir all the ingredients together in a small bowl.
  • Divide the dressing among the bowls, drizzling over all the ingredients. Enjoy!