California Barley Bowl w/ a Lemon Ne Chevre Sauce
- 1 1/2 cups cooked barley, still warm
- 1 cup mung bean sprouts chopped
- 1/4 cup almonds, toasted
- 1/4 teaspoon kosher salt
- 1 small ripe avocado, peeled, pitted, and sliced
- Freshly ground black pepper
- 1/2 C fresh chives
- 1 tbsp plant-based butter
- 1 tbsp gluten free flour
- 1 cup veggie broth
- 3 oz Heidi Ho Pure Ne Chevre
- 1 small lemon
- 1/2 tsp salt
- 1/2 tsp black pepper
In 4 separate serving bowls divide the barley evenly, followed by your bean sprouts and
Start your sauce by whisking your plant-based butter and flour together in a small sauce pan
over medium heat. Continue to cook for about 5 minutes, then slowly add the broth to avoid
clumping. Turn the heat to high and bring to a boil. Continue to boil and whisk in your Heidi Ho
Ne Chèvre and lemon juice until sauce is smooth. Remove from heat and set aside.
Divide your avocado evenly between the 4 bowls and top with a couple spoon-fulls of the
Lemon Ne Chèvre Sauce.
Finish Each bowl with freshly ground black pepper, chives and salt if desired.
Great idea…so many great health benefits (avocado, mung bean sprouts, almonds, etc) but probably the worst recipe of Season 2. #1 Didn’t taste great, #2 Barley is NOT Gluten free! Yikes! How could I not know this. HOWEVER! You could make this with any gluten free grain AND, with some tweaks, I think it could actually taste good! I’d love to hear what you do with this recipe!