Sprouted Barley Salad with Asparagus and Parmesan
Ingredients
- 2 cups organic sprouted barley
- 3/4 pound fresh organic asparagus, trimmed
- 1 cup red and yellow organic cherry tomatoes, halves
- 3/4 cup walnuts, chopped
- 3/4 cup dried organic cranberries
- 1/2 cup Fresh organic parsley, chopped
- 1/3 cup fresh organic chives, chopped
- 1/4 cup organic balsamic vinaigrette, or to taste
- 1 cup freshly grated Parmesan cheese, divided
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Instructions
- Soak sprouted barley in filtered water overnight to rehydrate. Drain.
- Fill a large saucepan with 6 cups of lightly salted water and bring to a boil over high heat. Stir in the barley and return to a boil. Reduce heat to medium low and cook barley uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue cooking until tender, about 30 minutes longer. Drain and allow to cool.
- Bring a large pot of lightly salted filtered to a boil. Add the asparagus and cook uncovered until tender, about 3 minutes. Drain in a colander then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well and chop. Set aside.
- Place barley, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over all and sprinkle about ¾ cup Parmesan cheese over top. Toss well. Top with remaining cheese. Serve at room temperature.
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Mushroom & Walnut Stuffing
Ingredients
- 14 cups Sprouted bread, cubed (1/2-inch cube)
- 8 tablespoons Organic unsalted butter, divided
- 1 pound Organic mushrooms, sliced
- 1/3 cup Sherry
- 2 Medium organic yellow onions, chopped
- 5 Ribs organic celery, chopped
- 4 Cloves organic garlic, shopped
- 2-3 cups Home-made or organic chicken broth
- 4 large eggs, preferably organic or pastured
- 1/4 teaspoon Each, sea salt and black pepper
- 1 1/2 teaspoons sea salt
- 1 cup Walnuts, lightly toasted and chopped
- 6 ounces Swiss cheese, grated
- 1/2 cup Fresh organic parsley, chopped
- 2 tablespoons Each, fresh organic thyme and rosemary, chopped
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Instructions
- Preheat oven to 350 degrees F.
- Spread cubed bread onto a rimmed baking sheet. Bake until dry but not toasted, stirring occasionally; about 30 minutes.
- Heat 4 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and cook until browned, about 5 minutes. Add sherry and cook until liquid evaporates.
- Reduce heat to medium-low and add onion, celery, and garlic. Cook until tender and onions are translucent, about 7 minutes. Season with 1/4 teaspoon each sea salt and pepper.
- In a large bowl combine bread cubes, mushroom mixture, walnuts, Swiss cheese, parsley, thyme, and rosemary. Toss gently to blend.
- In a heavy saucepan over low heat combine 4 tablespoons butter and 2 cups chicken broth. Heat gently until butter melts. Whisk in eggs and 1 1/2 teaspoons sea salt.
- Pour mixture over bread and gently fold with a spatula until completely coated. Let stand 15 minutes. Fold again. Add up to 1 cup additional chicken broth if needed.
- Spread mixture evenly in a 13- x 9-inch baking dish and bake until bread is golden; 35-45 minutes.
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