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Barley and Lentil Bowl With Hollyhock Yeast Dressing

Miche Genest
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Ingredients
  

  • Barley and Lentil Bowl
  • All these ingredients are suggestions only—you can mix and match with whatever grains pulses and vegetables you have on hand. The quantities here will make four servings, with a good amount of barley and lentils left for the next time.
  • INGREDIENTS
  • 1 cup raw pot barley—try Hinterland Flour Mill’s Barley Berries
  • 1 cup raw brown lentils
  • 2 to 4 hard-boiled eggs
  • 1 medium beet peeled and grated
  • 1 medium carrot peeled and grated
  • 1/4 daikon radish peeled and grated
  • 1 stick celery sliced
  • 8 to 10 small tomatoes halved or quartered
  • 1/4 red onion sliced
  • 1/2 cup whole walnuts
  • 1 avocado sliced
  • 4 cups baby arugula or other salad greens
  • Hollyhock Yeast Dressing
  • Coming to you straight from the kitchen of the Hollyhock Cortes Island Retreat Centre! I believe it was Whitehorse musician and home cook Annie Avery who introduced me to this classic 20 years ago and it has since become our house dressing. The nutritional yeast lends a deep, almost cheesy flavour; and the tamari, a satisfying dose of umami.
  • INGREDIENTS
  • 3/4 cup nutritional yeast
  • 1/3 cup water
  • 1/3 cup tamari
  • 1/3 cup apple cider vinegar
  • large cloves of garlic
  • 1 cup grapeseed or sunflower oil

Instructions
 

  • Barley and Lentil Bowl
  • METHOD
  • Wash barley, drain and combine with 3 cups of water and 1/4 tsp kosher salt in a medium pot. Bring to the boil, reduce heat and simmer for 45 minutes to 1 hour, until all the water is absorbed and the barley is soft but still chewy. Remove from heat and cool to room temperature.
  • Pick over lentils and remove any stones and debris. Wash, drain and combine with 2 1/2 to 3 cups water and 1/4 tsp kosher salt in a medium pot. Cover, bring to the boil, reduce heat and simmer for about 30 minutes, until lentils are soft but still hold their shape. Remove from heat and cool to room temperature. Optional: toss lentils with a bit of olive oil and balsamic vinegar.
  • Add eggs to a pot of cold water to cover, bring to the boil, reduce heat and cook for 5 minutes. Remove from heat, leave the lid on and let eggs sit for a further 5 minutes. Drain, cover with cold water, and peel eggs once they’re cool. Leave whole until you’re ready to serve, then slice in half.
  • Prepare remaining ingredients and set out on a platter for folks to serve themselves. Fill a small jug with Hollyhock Yeast Dressing, and pass the salt and pepper.
  • Hollyhock Yeast Dressing
  • METHOD
  • In a blender or food processor, combine yeast, water, tamari, vinegar and garlic and process for one minute. With the motor still running, add oil in a thin stream until thoroughly combined. Transfer to a glass jar with a lid and store in the refrigerator for up to two weeks.