Argentinean Autumn Ancient Grain Bowl with Chimichurri & Toasted Breadcrumbs

 

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Argentinean Autumn Ancient Grain Bowl with Chimichurri & Toasted Breadcrumbs

Ingredients:

• 1 cup Barley, we used a gorgeous purple variety
• 1 head Cauliflower, separated into 1-inch florets or sliced into large but thin (about 1/4-inch) pieces
• 1 Winter Squash, small, peeled, seeds removed and chopped into 1/2-inch cubes
• 3 Carrots, medium, sliced into 1/4-inch coins
• 1½ tbsp Grapeseed Oil, for roasting 
• Sea Salt  
• Black Pepper, freshly ground
• 2 cups Fresh Breadcrumbs, store-bought or a couple slices of bread pulsed in a food processor
• 4 tbsp Unsalted Butter
• 1 cup Small-Batch Jarred Chimichurri, a good indie brand with only ingredients you'd have in your own kitchen

Note: Use whatever combination of vegetables you brought home from the market that week. In the late summer/early fall—eggplant, cauliflower, bell peppers, zucchini. In the late fall—Brussels sprouts, squash, sweet potatoes, or any root vegetables. And use whatever nutty ancient grains you happen to have on hand or find at the store, doesn’t have to be barley.

Directions:

1. Cook grains like pasta: cover with water by a couple inches in a pot, bring to a boil and simmer on low according to the time on package directions. Check for doneness from time to time, then drain well and let the water evaporate so you don’t have soggy grains. If you can make this up to a week in advance and store in the fridge, even better.

2. Cook the vegetables: preheat oven to 425°F and pile the chopped vegetables on a baking sheet. Drizzle and toss with oil and about 1 teaspoon of salt and pepper to taste. Spread them out and roast for 35-45 minutes until soft and caramelized in some spots—they’re going to steam-roast since they’re closer together on the baking sheet.

3. Meanwhile, toast the breadcrumbs: melt butter in a large sauté pan over medium heat. Once hot, sprinkle in the fresh breadcrumbs along with ¾ teaspoon salt and toss to evenly coat. Stir from time to time and remove from heat once they smell toasty and buttery.

4. A note on the chimichurri. We’re all about shortcuts in the kitchen especially when they’re thoughtful, really good quality, and support other brands committed to good ingredients and processes. We found Elvio’s Gaucho Style Chimichurri at our local grocery store in Brooklyn and you can find it online here (https://hatchery.co/product/chimichurri-gaucho-style/) if you don’t have a retailer near you. Whole Foods would probably have something similar.  

5. Assemble the bowl: when ready to serve, combine the grains and vegetables, tossing with a heaping spoonful of chimichurri. Or you can dollop it on the side and grab a bit with each bite. If you have fresh parsley on hand, a generous sprinkling of minced parsley is also delicious. Top each bowl with a heaping spoonful of breadcrumbs. This is delicious cold and lasts in the fridge for several days—perfect for lunch-packing. Pack the breadcrumbs in a small container separately.