Crispy Barley, Avocado & Brown Butter Balsamic

Directions

1. Rinse barley and drain well. Heat 1 T oil in a medium sized pot and toast barley until it begins to brown a bit. Add water and 1 t salt, bring to a boil and simmer until very thick and creamy. Set a timer for about 25 minutes and stirred frequently toward the end to avoid sticking on the bottom and to break up the starches a bit. The barley should be very tender and very creamy so add a bit more water if needed. Let cool slightly and blend half the barley with a hand mixer or blender and stir back in to the rest and season with salt if needed. Allow to cool enough to handle and then form into small patties. You might want a bowl of water to dip your hands into as the mixture gets pretty sticky. Alternately, you can spread the barley into an even layer in a baking dish and refrigerate then cut into squares or rounds when ready to fry.
2. Toast hazelnuts in a small pan over medium heat, stirring often until beginning to brown. Fold into a clean kitchen towel or napkin and press and rub to remove the skins. It is ok if some skins are remaining. Coarsely chop.
3. Add butter to pan and cook until the solids begin to brown. Whisk in soy, vinegar and honey and pour into a bowl. Taste for salt- you might want to add a pinch.
4. Heat 1/4" of oil in a large pan and fry barley cakes until nicely browned on each side, draining on a paper towel.
5. Cut avocado in half and (carefully!) whap a sharp knife across the pit, twist slightly and remove. Cut thin slices of avocado and, using a large spoon, scoop avocado from skin. Thinly slice green onion.
6. Place a few slices of avocado on each cake, drizzle with sauce and garnish with hazelnuts and green onion. Enjoy right away.