Serves 4 (serving size: about 3/4 cup barley mixture and 11/2 tsp. oil)
By Ann Pittman
Black barley is an heirloom grain that you’ll find in some specialty markets or online retailers (we ordered ours from amazon.com); you can also substitute traditional barley, or farro, wheat berries, or spelt. As we move into future years, soil health will be top of mind, much more than it is today; as such, cover crops (such as cowpeas) will make up a bigger part of our diets. Healthy plant oils will grace our plates, and from new and exciting sources such as nutty-flavored argan oil, which you can also order from amazon.com (be sure to specify culinary argan oil).
2 cups cooked black barley
1 cup cooked cowpeas (black-eyed peas)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons culinary argan oil
Est. added sugars 0g
How to Make It
Combine first 4 ingredients in a large bowl. Divide mixture evenly among 4 plates; drizzle with oil.