In a spring grain medley, asparagus pairs beautifully with Israeli couscous. Wheat berries liven up barley; bleu cheese and goat cheese, when stirred in warm, create a macaroni and cheese effect to the grains. The asparagus pops out of the creamy texture of the grains. A touch of champagne vinegar balances out the flavors.
Wheat Berries, Barley, and Israeli Couscous with Asparagus and Bleu Cheese
3/4 cup barley
3/4 cup wheat berries
1 cup Israeli couscous
2 tablespoons champagne vinegar
2 tablespoons olive oil
1/2 pound asparagus, quartered
1/3 cup slivered almonds
1/4 cup pecans, chopped
1/4 cup bleu cheese
1/4 cup herbed goat cheese
1. Boil the barley, wheat berries, and Israeli couscous for 20 minutes, until soft. Drain, rinse, and put into a large bowl.
2. Add the champagne vinegar and olive oil and stir.
3. In a pot, simmer the quartered asparagus until just soft. Drain and add to the grains.
4. Add the nuts and cheese and stir until melted into the grains.
5. Serve warm or cool. Garnish with additional crumbled goat cheese.