California Barley Bowl with Lemony Yogurt Sauce | Oregonian Recipes

Ingredients

• 1 cup dry pearled barley
• 2-1/2 cups water
• For the yogurt sauce:
• 1/2 cup plain yogurt (a runnier, non-Greek yogurt works best)
• 1 teaspoon grated lemon zest
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon chopped fresh chives
• Pinch of kosher salt
• 1-1/2 cups cooked barley, still warm
• 1 cup bean sprouts, any variety (such as mung bean sprouts -- see note)
• 1/3 cup crumbled Cotija cheese or queso fresco
• 1/4 cup sliced almonds, toasted
• 1/4 teaspoon kosher salt
• 1 small ripe avocado, peeled, pitted, and diced or sliced
• Lemony Yogurt Sauce
• Flaky salt
• Freshly ground black pepper