California barley bowl with lemony yogurt sauce from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons (page 60) by Megan Gordon

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Notes about this recipe

  • Eat Your Books

    Queso fresco can be substituted for cotija cheese.

  • Rutabaga on August 07, 2014

    I just love this combination; as someone who generally prefers savory breakfasts, it really hits the spot, and is very quick to put together if you cook the barley ahead of time. It also lends itself well to improvisation; I added fried eggs the first time I made it as my avocados weren't yet ripe. I also used feta instead of cotija. A fun twist with Mexican flavors would be to keep the cotija and avocado, substitute lime and cilantro for the lemon and chives in the yogurt sauce, and top with pepitas instead of almonds, sprinkling some tajin (Mexican chile powder) over everything.

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