Cooking instructions
Forest greens Bärlauch pesto with barley & black rice, edamame, sahne yogurt & pistachios
Forest greens Bärlauch pesto with barley & black rice, edamame, sahne yogurt & pistachios
This dish is an invitation to eat your forest, bringing together the vibrant, garlicky energy of wild garlic (Bärlauch) with deep, grounding grains. The base of pearl barley and black rice provides a satisfying, "cool" texture that contrasts beautifully with the bright pop of green peas and edamame.
We balance the intense, herbal depth of the walnut-enriched pesto with the cooling richness of sahne yogurt and the aromatic warmth of cardamom and anise. Finished with the crunch of crushed pistachios and a drizzle of parsley oil, it is a bowl that celebrates nourishment, texture, and the waking of the seasons.
What you need
What you need
Ingredients by Cbovero
- Pearl barley & Black rice
- Green peas & Edamame
- Bärlauch Pesto (by Cbovero)
- Cardamom (Kardamon) & Anise (Anis)
- Spinach
- Sahne Yogurt
- Pistachios
- Fresh herbs
- Parsley oil
Ingredients From Your Pantry
- Sea salt and black pepper
- Olive oil
Equipment Needed
- Small saucepan
- Medium saucepan
- Knife & cutting board
Nutritional info
Nutritional info
All nutritional values are based on a per person scale.
Ingredients & Allergens
Ingredients & Allergens
Pearl barley (gluten), black rice, edamame (soy), green peas, wild garlic(bärlauch), walnuts (nuts), pistachios (nuts), sahne yogurt (milk), spinach, olive oil, parsley, lemon juice, cardamom, anise, sea salt, black pepper, basil, mint, tarragon, dill.
For allergens please see ingredients in bold.
Please be advised that we handle the following allergens in our kitchen:
CELERY, SOYA, GLUTEN, NUTS, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES
Cooking Instructions
Before you start, take out all the ingredients for this recipe and rinse any fresh vegetables or herbs. Try our sensorial experience — an easy way into mindful cooking. 04_01 Sensorial experience EN.mp3
STEP 1 - Cook the Grains
Add the barley and black rice to a saucepan with plenty of water. Bring to a boil, then simmer for 20-25 minutes until tender. Drain and set aside.
STEP 2 - Prepare the Greens & Herbs
Crush the pistachios by pressing them with a cutting board. Place the peas and edamame in a bowl and cover with boiling water. Let rest for 5 minutes, then rinse with cold water to maintain the vibrant green color. Pick the herb leaves from their stems; if they look a bit wilted, let them rest in cold water to revive.
Stack the mint leaves from largest to smallest and slice them finely into thin ribbons.
STEP 3 - Wilt and Infuse
In a medium saucepan over medium heat, add a tbsp of olive oil and wilt the spinach. Add the cooked barley and rice, mixing for a few seconds. Move to low heat and add the spice mix (cardamom and anise).
STEP 4 - Emulsify the Pesto
Add the Bärlauch pesto to the grains. If the mixture needs more moisture, add a splash of water (hint: rinse the pesto jar to get every drop). Mix until smooth, then remove from heat and fold in the edamame and peas.
STEP 5 - Plate
- Arrange the grain mixture on the plate, leaving space in the middle.
- Place a generous tbsp of sahne yogurt in the center.
- Top with the fresh herb leaves and a drizzle of parsley oil.
- Finish with the crushed pistachios.
Enjoy my dear.
Chef's Notes
Use the mint stems for a tea. If you have extra bärlauch pesto, it keeps beautifully in the fridge for your next grain bowl