Ancient Grains Bowl Recipes
ANCIENT GRAINS BOWL
This healthy, satisfying bowl is filled with all the good stuff-quinoa, brown rice, farro, miso-yams, cilantro pesto and more.This recipe is from True Food Kitchen in Boca Raton, Florida, and was originally published in the South Florida Sun Sentinel.
Categories Entrees
Time 1h44m59S
Yield 4
Number Of Ingredients 35
Steps:
- Step 1: Preheat oven to 350 F.
- Step 2: In a large bowl, combine 2 cups roasted yams with 3/4 cup miso vinaigrette (recipe follows). Transfer to a baking sheet. Bake until the vinaigrette is slightly thickened and potatoes are hot, about 10 minutes.
- Step 3: At the same time, place 2 grilled portobello mushrooms (cut into 1/4-inch strips) and 1 cup charred onions on a baking sheet and place in oven until hot.
- Step 4: To serve, place grain mixture into middle of large serving platter or bowl. Place the miso yams piled onto one side. Pile 2 cups blanched snow peas on the opposite side of the yams. Fill in the gaps around the grains with the mushroom-onion mixture and 1/4 cup cilantro pesto (recipe follows). Top with quartered avocado pieces.
- Step 1: Preheat oven to 375 F.
- Step 2: Using a medium oven-proof baking dish or casserole, mix together 1 teaspoon minced garlic, 1 teaspoon peeled and minced ginger, 1 teaspoon minced lemongrass, 1 teaspoon peeled and minced turmeric, 1 teaspoon kosher salt, 1 tablespoon extra-virgin olive oil, 1/2 cup red quinoa, 1/2 cup brown rice, 1/2 cup farro (spelt) and 3 1/2 cups water. Cover with foil and seal the edges tightly.
- Step 3: Bake until all grains are fully cooked, about 75 to 85 minutes. Mix well before serving. Makes about 5 cups.
- Step 1: In a bowl, using a small hand stick or tabletop blender, combine 1 1/2 cups rice wine vinegar, 1/4 cup sambal olek, 1/3 cup low sodium soy sauce, 1/4 cup evaporated cane sugar, 1 teaspoon kosher salt and 1/4 cup white miso paste. Blend until incorporated and smooth.
- Step 2: Slowly drizzle 1 teaspoon sesame chili oil and 3 cups grapeseed oil into vinegar mixture until emulsified. Makes about 5 cups.
- Step 1: To a blender, add 2 bunches chopped cilantro, 1/4 cup roasted and salted pumpkin seeds, 1 teaspoon chopped garlic, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, 1/4 cup fresh squeezed orange juice, 1/4 cup fresh squeezed lime juice, 1/2 cup grapeseed oil and 1/2 cup extra virgin olive oil.
- Step 2: Puree until smooth. Makes about 2 cups.
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