Green Grain Bowl + Lemony Spinach, Mint & Walnut Pesto
Inspired by the fresh flavors of spring and summer, this recipe is just what your senses need after a long season of soups and stews. The bright, flirty notes of mint and lemon offer an instant pick-me-up, and the pesto can be made with any greens you have on hand.
Enjoy it as a refreshing salad or warm it up into a vibrant, green “risotto.” Try the Green Grain Bowl kit today!
Serves 4 – Cooking Time Approx. 30-40 Minutes
3 cups fresh spinach, leaves blanched
3 cloves of garlic, peel and mince 1 of the 3
1/2 an onion, diced
handful of mint leaves blanched
1 lemon, juice & zest
1-2 cups of fresh veggies prepped into even sized pieces (asparagus, peas, peppers, squash)
4 tbsp. + 1 tbsp. olive oil (EVOO)
3 ½ cups stock or water
crushed red pepper
1/2 cup Parmesan cheese (optional)
salt & pepper to taste
For the Pesto: Makes Approx. 1+ cups
- Wash & trim the greens and herbs, peel 2 cloves of garlic, zest 1 lemon, squeeze ½ the lemon and reserve
- Flash boil the spinach and mint for 30 seconds in a pot of boiling water and scoop out the leaves into an ice bath for 2-3 minutes.
Note: You can skip the blanching process for the greens and herbs, instead add 2-3 ice cubes to the blender when processing the pesto, this will also keep the color bright and green. - Once cooled, pat the leaves dry on a paper towel and place the greens, walnuts and garlic in a food processor, process while pouring in approx. 4 tbsp. EVOO, scrape the pesto out of the processor, add salt, crushed black pepper, and lemon juice; stir and set aside
For the Grain Bowl:
- Wash and rinse the barley and keep ready
- Heat a heavy bottomed pan with 1 tbsp. of EVOO
- Stir-fry a pinch of crushed red pepper, onions and garlic until the onions are translucent, approx. 2-3 minutes
- Stir in the rinsed barley until the grain feels glossy and starts to become a little translucent, approx. 3-5 minutes
- When the grain starts sticking to the pan, add the water/stock and stir occasionally, for approx. 20-25 minutes
- Taste and salt the broth, depending on your stock
- Once the barley has cooked to your liking, drain if needed, fluff and stir in the pesto along with the spring veggies, keep covered for 10 minutes for the grain and veggies to absorb the flavors
- Serve warm or cold in bowls, garnished with lemon zest, fresh herbs and the shredded Parmesan (if using)
