Ancient Grain Bowls

with Crispy Chickpeas & Pistachio Cashew Cheese

dinner

Pistachios Nuts Lemon Leeks Leafy Greens Fruit Chickpeas Cashews Cashew Cheese Beans/Legumes Arugula Comfort Foods Quick and Easy Spring Recipes Summer Recipes High-Protein Soy-Free American Grain Bowl Dinner Seasonal Menu Winter Recipes
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
830
FAT
33g
CARBOHYDRATES
108g
PROTEIN
30g

MAIN INGREDIENTS

  1. ¾ cup barley
  2. 13.4 oz chickpeas
  3. 1 tbsp French mustard & herb blend
  4. 2 tbsp vegan butter
  5. 2 oz sliced leeks
  6. 2 tbsp pistachios
  7. 2 oz Treeline® Soft French-Style Cashew Cheese
  8. 1 lemon
  9. 1 apple
  10. 4 oz baby arugula
  11. 1 tbsp + 1 tsp (2 tbsp + 2 tsp) olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: tree nut (cashew, pistachio), wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet
  • Medium saucepan with lid

INSTRUCTIONS

1
Cook the pearled barley

Preheat the oven to 400°F. Add barley, 2¼ cups (4½ cups) water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, reduce heat to low, cover, and simmer until grains are tender, 22 to 25 minutes. Drain any remaining water and return barley to the saucepan, off heat.

2
Crisp the chickpeas

Drain and rinse the chickpeas, and pat dry. Place on a baking sheet and toss with 1 tbsp (2 tbsp) olive oil, French mustard & herb blend, and a pinch of salt. Roast until browned and crispy in places, 12 to 15 minutes.

3
Melt the leeks

Melt butter in a large nonstick skillet over low heat. Add leeks and a pinch of salt and pepper. Cook until softened and lightly browned, 8 to 10 minutes.

4
Roll the cheese

Finely chop the pistachios and add to a plate with a pinch of salt and pepper. Roll cashew cheese into 4(8) small balls, and roll in chopped pistachios to coat.

5
Prepare the salad

Halve the lemon(s), juice one half (1 lemon), and divide the other half (1 lemon) into wedges. Thinly slice the apple(s). Add sliced apple, arugula, 1 tsp (2 tsp) olive oil, lemon juice, and a pinch of salt and pepper to a medium bowl. Toss the arugula apple salad to combine.

6
Serve

Add cooked barley to the skillet with the melted leeks. Taste, and add salt and pepper as necessary. Divide the arugula apple salad between bowls. Top with cooked barley and melted leeks, crispy chickpeas, and pistachio cashew cheese. Serve the ancient grain bowls with lemon wedges. Dig in!