Mix A Whole Grain Entree Worthy Of Dinner

A few months back I contacted cookbook virtuoso Bruce Weinstein to help me create a vegetarian burger that didn't suck. He delivered. It turns out Bruce had been thinking a lot about vegetarian burgers—more specifically, about the many ways to utilize the robustness of whole grains. In fact, as I reached out, he was just finishing a new cookbook called Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day. What luck.

Grain Mains just hit bookstores, so I decided to take it for a test drive. My first foray into Bruce's world of whole grains did not disappoint. The recipe calls in sweet peppers and dates for a sweet balance to the black barley's robust nuttiness, and the roasted almonds and smoked paprika lend a warm, toasty finish.

If you don't already cook with whole grains, you should start. Unlike insipid refined grains, whole grains retain the bran and germ, making them robust enough to make substantial meals from vegetarian entrées. This black barley recipe works well as a side, but it's filling enough to sub in as a main dish. And if you can't fathom a meal without meat, just add chicken or some crumbled feta. The grains will understand.

Spanish-Inspired Black Barley Salad with Chickpeas, Dates, and Toasted Almonds
Recipe by Bruce Weinstein and Mark Scarbrough

What you'll need:
1 cup barley (black barley is best for this, but regular barley will work)
2/3 cup almonds
2 cans chickpeas, drained and rinsed
3 jarred roasted red peppers, chopped
6 large Medjool dates, pitted and chopped
1 small garlic clove, minced
1/3 cup olive oil
3 Tbsp red wine vinegar
1 tsp dried oregano
1 tsp smoked paprika
salt and pepper to taste

How to make it:
1. Prepare barley by soaking it in cool water for 8 to 16 hours. Drain the water and cover the soaked barley with a few inches of fresh water. Bring to boil and then reduce heat to low and simmer until tender, about 1 hour and 15 minutes. (Note: the barley package might provide a quicker recipe. Follow that if you'd like, but this method will result in a softer, chewier grain.)

2. Heat a pan over medium-low and add almonds. Toast until brown and fragrant, about 4 minutes. Once cool, chop roughly into bite-size pieces.

3. Mix the black barley, chopped almonds, chickpeas, roasted peppers, dates, and garlic.

4. Whisk together olive oil, vinegar, oregano, paprika, salt, and pepper. Pour over the salad and toss to coat. Makes 6 servings.