Spicy Barley Bowl with Fennel and Bacon
Build-your-own grain bowls are a popular option at many restaurants, dining halls and corporate cafeterias. To vary the choices a bit, try barley as a base, combining the black and white varieties for color contrast. Here, the barley is topped with crisp vegetables, tofu and bacon, all tied together with a lemon dressing. It's a satsfying meal in a bowl.
Ingredients
Fennel
1 1/2 fennel bulb
1/2 tbsp. kosher salt
1/2 tbsp. olive oil
Barley
4 cups water
4 oz. white hullless barley
4 oz. black barley
Tofu
12 oz. firm tofu, 1/2-in. dice
1/4 cup balsamic dressing
Dressing
1 tbsp. lemon juice
2 tsp. shallot, minced
1/4 tsp. crushed red pepper flakes
1 tbsp. toasted fennel seed, ground
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 tbsp. olive oil
Bowl
3 cups arugula
1 1/2 cups grape or cherry tomatoes
6 slices bacon, cooked and crumbled into 1/2-in. pieces
1/4 cup fried shallot
Steps
- Prepare fennel: Using a mandolin, thinly shave fennel bulb into 2-inch strips and place in colander. Cover fennel with salt and lightly massage to evenly distribute. Let stand for 1 hour.
- Rinse fennel, drain completely and toss with olive oil. Set aside.
- Bring lightly salted water to a boil. Add barley, reduce to a simmer. Cook covered for 40 minutes or until barley is tender. Drain liquid from barley; hold warm until ready to use.
- Prepare tofu: Toss tofu in balsamic dressing and lay out on a parchment-lined sheet pan. Roast in 425 F oven for 15 minutes or until browned. Hold warm until ready to use.
- Prepare dressing: Whisk together lemon juice, shallot, red pepper flakes, ground fennel seed, salt and paper. Drizzle in olive oil while whisking. Set aside.
- To prepare bowl, layer ingredients as follows: 1 cup barley, 1/4 cup fennel, 1/2 cup arugula, 2 ounces tofu, 1/4 cup tomatoes, 1/8 cup vinaigrette, 1/8 cup bacon (optional) and 2 teaspoons shallot.