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Barley, Cauliflower, and Herbs with Burrata - PCOS-Friendly Recipe

Barley, Cauliflower, and Herbs with Burrata
Servings: 4
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Recipe by Ignacio Mattos A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it's delicious with basically any whole grain; try wheat berries or spelt.

Ingredients

  • 1/2 cup pearl, hulled, or hull-less barley
  • Kosher salt
  • 1/4 cup fine fresh breadcrumbs
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 2 cups whole milk
  • 1 cup finely chopped cauliflower
  • 1 small shallot, finely chopped
  • 1/2 cup finely chopped celery hearts, plus 1/4 cup finely chopped leaves
  • 1/4 cup finely chopped fresh flat-leaf parsley, plus 1/4 cup finely chopped fresh flat-leaf parsley stems
  • 1/2 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • 8 ounces burrata or fresh mozzarella, torn
  • 1 tablespoon crème fraîche
  • Coarsely ground black pepper

Instructions

  1. Preheat oven to 350 °F. Cook barley in a large pot of boiling salted water until tender, 15 –20 minutes for pearl, 35 –40 for hulled or hull-less. Drain and spread out on a rimmed baking sheet; let cool.
  2. Meanwhile, toss breadcrumbs with 1 tablespoon oil on another rimmed baking sheet; season with salt. Bake, tossing once, until golden brown, 10 –12 minutes; let cool.
  3. Bring milk to a simmer in a medium saucepan over medium-high heat; season with salt. Add cauliflower and cook until just softened, about 3 minutes; drain well. Discard milk.
  4. Toss cauliflower, barley, breadcrumbs, shallot, celery hearts, celery leaves, parsley, parsley stems, lemon zest, lemon juice, and vinegar in a bowl; season salad with salt.
  5. Mix burrata and crème fraîche in a medium bowl; season with salt. Divide burrata mixture among plates, drizzle with oil, and top with barley salad; season with pepper.
  6. DO AHEAD: Barley can be cooked 1 day ahead; cover and chill. Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Barley, Lemon.

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