Taste: This parfait is what a perfectly bright and blithe summer day would taste like. It is vibrant, fresh, nutty, and subtlety sweet.
Texture: A complimentary trinity of textures; the satisfactory chewy bite of the grain, the luscious thickness of the Greek yogurt, and the juicy goodness of the berries.
Ease: This recipe is mostly about assembly, especially if you have already cooked the grain you decide to use.
Appearance: This is my favorite part of this recipe. The contrasting colors and layers inside a pretty glass jar make this parfait look sophisticated yet slightly rustic.
Pros: This dish is healthy, easy to make, and tastes as good as it looks. Plus, you can use any nutritious grains you happen to have. I used pearled barley because I had it in my pantry. It has a fantastically firm texture but is not the healthiest choice since it is slightly processed.
Cons: None really.
Would I make this again? Very likely.
Greek Yogurt Parfaits
Yield: 8 servings
Inspired by Cooking Light July 2010
- 3-4 cups cooked grains (grano, barley, wheat berries, brown rice), from about 1 cup of uncooked grains
- 1/2 cup orange blossom honey, more or less depending on your preference, divided
- 1/4 teaspoon kosher salt
- 4 cups plain Greek-style yogurt
- 2 cups fresh berries (such as blackberries, raspberries, blueberries, and sliced strawberries)
1. Stir in half the honey and salt with the cooked grains. Stir in the other half with the yogurt.
2. Layer equal spoonfuls of yogurt, grains, berries into 8 parfait or glass containers. Enjoy!