3 Exciting Ways To Add Whole Grains To Your Breakfast

How to Make California Barley Bowl with Lemony Yogurt Sauce

SERVES 2

INGREDIENTS

1/2 cups / 255 g cooked barley, still warm

1 cup / 55 g bean sprouts, any variety (here, mung bean sprouts)

1/3 cup / 60 g crumbled Cotija cheese or queso fresco

1/4 cup / 20 g sliced almonds, toasted

1/4 teaspoon kosher salt

1 small ripe avocado, peeled, pitted, and diced or sliced

Flaky salt

Freshly ground black pepper

Lemony Yogurt Sauce

1/2 cup / 120 ml plain yogurt (a runnier, non-Greek yogurt works best), homemade (page 25) or store-

bought

1 teaspoon grated lemon zest

1 teaspoon freshly squeezed lemon juice

1 tablespoon chopped fresh chives

Pinch of kosher salt

PREPARATION

In a small bowl, stir the barley, sprouts, cheese, almonds, and kosher salt together.

Whisk all the yogurt sauce ingredients together in a small bowl. Refrigerate any leftovers in an airtight container for up to 3 days. If the sauce begins to separate, just give it a good stir before using.

Scoop barley mixture into 2 individual bowls and top with the avocado and a few generous spoonfuls of yogurt sauce. Sprinkle with flaky salt and pepper and serve.

Make Ahead: Cooking the barley the night before is a great time-saver. Then these bowls really only take a few minutes to put together.

How to Make Greens and Grains Scramble

SERVES 2

INGREDIENTS

4 large eggs, beaten

1 tablespoon milk

1/4 teaspoon kosher salt

2 tablespoons extra-virgin olive oil

1 green onion, white and light green parts, finely chopped (about 1 tablespoon)

2 cloves garlic, minced

1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, Swiss chard leaves without ribs, or spinach)

1/2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)

1 tablespoon chopped fresh chives

Freshly ground black pepper

Flaky salt

Crusty bread, toasted English muffins, or warm corn tortillas, for serving

PREPARATION

In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.

Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they're softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.

Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.

Make It Your Own: Stirring in grated Parmesan cheese or a creamy chèvre is always nice. For a splurge in the late fall or early winter, I can't think of a much better way to begin the morning than cooking up a handful of chanterelles in a bit of butter and folding them into the eggs.

How to Make Saucy Tomato Poached Eggs with Kale and Wheat Berries

SERVES 4 - 6

INGREDIENTS

3 tablespoons extra-virgin olive oil, plus more for serving

1/2 cup / 60 g diced yellow onion (about 1⁄2 medium onion)

2 Anaheim chiles, stemmed, seeded, and diced

3 cloves garlic, minced

1 (28-ounce / 800 g) can crushed tomatoes

1 tablespoon tomato paste

3/4 cup / 85 g cooked wheat berries

3 tablespoons capers, drained

1/2 teaspoon ground cumin

1 teaspoon sweet paprika

1 tablespoon grated lemon zest

1 teaspoon kosher salt

1/2 bunch kale, stemmed and coarsely chopped (about 2 1/2 cups / 125 g)

6 large eggs

1/4 cup / 45 g crumbled feta cheese

Flaky salt

Red pepper flakes

PREPARATION

In a 12-inch skillet over medium heat, warm the oil until it shimmers. Add the onion and sauté until just soft, 3 to 4 minutes. Add the chiles and sauté for another 3 to 4 minutes. Then add the garlic and continue sautéing for 1 minute.

Add the crushed tomatoes, tomato paste, cooked wheat berries, capers, cumin, paprika, lemon zest, and kosher salt and stir well to combine. Simmer, uncovered, over low heat until the sauce starts to thicken, about 15 minutes. Taste and season with more salt as desired.

Fold in the kale and simmer until it begins to soften into the sauce, 1 to 2 minutes. Use a wooden spoon to make 6 little wells in the sauce for the eggs to nestle into. The skillet will be relatively full at this point, so just do your best. Crack the eggs into the wells and cover the skillet. Cook over low heat until the whites are firm but the yolks remain a touch runny, 6 to 8 minutes. Top with the crumbled feta.

Scoop into bowls, sprinkle with flaky salt and red pepper flakes, and drizzle with a dash of olive oil.