The natural nutty flavor of purple barley accents dried cherries and toasted nuts for delicious, healthy vegan salad. I often eat this alone as a vegan lunch or serve as a cold side dish with grilled meats. It travels and stores particularly well so make a bunch and eat it all week long. It's also a great choice for a picnic in the park. This is one of my favorite things to take to the Hollywood Bowl to enjoy with a crisp white wine and some cold roast chicken.
1 1/2 Cups Purple Barley (or another whole nutty grain like Emmer Farro)
1 Cup of Unsalted Hazelnuts, Walnuts and/or Pecans
1 Cup Assorted fresh or dried berries (black berries, dried cherries and pomegranate seeds are good choices)
Caramelized onions, toasted cumin and a cinnamon stick add layers of flavor and complexity to something we normally view as just a carb canvas for other food. You'll never make basmati rice another way.
Our southwestern riff on the 3 sisters includes the True Red Cranberry Bean.This rare heirloom had been used by Abnaki Indians centuries ago but became extinct shortly thereafter. Thankfully seed savors revived it but now it is only grown by a handful of farmers.