What to CookBarley

A Grain Salad, on the Fly

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Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration. 

In an effort to break out of sandwich jail and to introduce our kids to more grains, I'm starting to cook up a bunch of barley, rice, and/or farro to keep in the fridge for salads. I'd like to tell you that I carefully plot out these salads, but I would be lying.

Today, for instance, I noticed that we had some roasted cauliflower (made by my husband) in the fridge, and this seemed like a smart companion for cooked barley. I spotted some thyme. In! Then a nice leafy cress, that must have been leftover from this week's photo shoot. All the salad needed was some protein. Some smoked ham made the cut. I mixed it all up with some olive oil and lemon juice, and a barley salad was born. With a slice of rye and a macaroon alongside, we were in business.

What's in your lunch today?

Read More:
Springy salads that won't wilt on your way into work.
Our favorite lunchtime grain salad.
See even more of Amanda's kids' lunches! 


Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Ham, Rye, Lunch, Back to School, Weeknight Cooking, Amanda & Merrill, Not Sad Desk Lunch, Kids, Everyday Cooking, Amanda's Kids' Lunch