Grain Bowl With Crispy Brussels Sprouts & Sauce Gribiche

4-6
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4-6 servings
OK
  • FOR SAUCE GRIBICHE

Nutritional

  • Serving Size: 1 (541.9 g)
  • Calories 582
  • Total Fat - 30 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 161.4 mg
  • Sodium - 660.2 mg
  • Total Carbohydrate - 60 g
  • Dietary Fiber - 10.4 g
  • Sugars - 12.7 g
  • Protein - 24.3 g
  • Calcium - 616 mg
  • Iron - 33.5 mg
  • Vitamin C - 127.5 mg
  • Thiamin - 2.1 mg

Step 1

Place the pearl barley or farro in a saucepan over a medium heat and cover with the stock, bring to the boil and cook for 20-25 minutes, until the grains are tender and then drain.

Step 2

To make the sauce gribiche, remove the yolks from the eggs and chop the eggwhites into small cubes and set aside.

Step 3

In a bowl, mash together the yolks and mustard and drizzle in the oil and whisk until emulsified, then slowly stir in the vinegar until well combined and then add the capers, cornichons or gherkin, eggwhites and parsley and season and then taste ad add more salt, pepper or vinegar if necessary.

Step 4

Heat a large frying pan over medium heat and add a good drizzle of oil and toss in the brussels sprouts and season with salt and cook for 3 to 4 minutes, tossing often to avoid burning, until crispy and tender.

Step 5

To serve, place the grains in a serving bowl and add the spinach, sprouts and chives and season and add a squeeze of lemon and a drizzle of oil and toss together gently and spoon over the sauce to serve.

Tips & Variations


No special items needed.

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