Mollie loves combining whole cooked grains with fruit, vegetables, and nuts.
- 1 cup barley, raw
- 2 cups fava beans (from 2 pounds whole fava bean pods), freshly shelled and peeled, or edamame
- 1/2-1 teaspoon salt (or to taste)
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice, fresh
- 1 teaspoon agave nectar or light-colored honey
- Heaping 1/2 cup red onion, minced
- 1 to 2 cups broccoli florets, chopped
- 1/4 cup extra virgin olive oil
- 1 teaspoon garlic, minced or crushed
- 2 scallions, average-sized, minced all the way up (whites plus reasonable greens)
- 1 stalk celery, finely minced
- 1-2 tablespoons mayonnaise (can be reduced fat)
- Black pepper to taste
- 2-3 plums, fresh, tart, pitted, sliced, or 1 cup golden raisins
- 1 cup California walnut halves, lightly toasted
- Lemon wedges, for serving
- Celery leaves, for serving
- Place barley in a pot with 3 cups water and ¼ teaspoon of the salt. Bring to a boil, lower the heat to the slowest possible, cover, and simmer until tender (about 45 minutes).
- Have the favas, onion, and broccoli in a colander in the sink. Drain the cooked barley directly into the vegetables in the colander, cooking them slightly in the process. Refresh under cold running water, then shake out all the excess water, and leave in the sink for a few minutes to drain thoroughly
- While the vegetables and barley are draining, combine the oil, garlic, 1/2 teaspoon of the salt, vinegar, lemon juice, and agave nectar (or honey) in a large bowl, whisking to blend. Transfer the contents of the colander to the bowl, and stir to combine.
- Stir in the scallions, celery, and mayonnaise, and taste to adjust salt. Add some black pepper to taste.
- Cover and chill until serving time (also okay to serve right away). Serve topped with plum slices and walnuts, and with a squeezable wedge of lemon on the side. Garnish with celery leaves.