Apples n’ cheddar! Great as a snack. Beautifully paired in fondue. If you love melted cheddar on an apple piece slice, you’ll enjoy this easy base for a grain bowl or side dish. Add on roasted vegetables, salad greens, or sliced meats to make it a meal.
I used Cabot Clothbound cheddar, but if you can’t find that, Grafton, Quicke’s and Montgomery cheddar work beautifully. Artisanal cheeses are flinty, flavorful, and crumble like a dream. Cubed commercial blocks of cheddar will be a bit gummy but still work in here as long as the barley is cooled thoroughly.
| Things you'll need: | |
| 1 cup barley 1 Fuji apple 2 ounces Cabot Clothbound cheddar 1/8 cup orange juice |
3 cups water 1 tablespoon olive oil Kosher salt Freshly ground pepper |
In a saucepan, heat the olive oil on medium heat.
Toast the barley in the olive oil for 1 to 2 minutes until they smell toasty.
Turn the heat up to high, add the water and a healthy pinch of salt.
Once it comes to a boil, bring the heat down to low and simmer for 20 to 25 minutes for pearled barley and 35 to 40 minutes for hulled barley. Do not leave the pan unattended. Skim off any foam that floats to the top, listen for over-boiling, and add more water to keep it covered.
The barley should have absorbed all of the liquid, but if it didn’t, let it cool for 5 minutes and strain using a sieve.
Transfer the grains to a sheet pan and spread it out to completely cool. Put it in the fridge to expedite this process.
While you wait, cube the apple and toss it in a small bowl with the orange juice to keep it from browning.
Cut the rind off the cheddar and crumble it with your hands. Set aside.
Toss the crumbled cheddar, cubed apples, cooled barley, and pepper in a serving bowl.