At lunch with my lovely, talented friend Cheryl last week, she waxed poetic about the grain bowls that she had been making her family for dinner. Based on a recipe from the NY Times, I knew that they’d be worth a try since Cheryl has impeccable taste.
I made my first iteration of the bowls exactly to the recipe with the exception of the type of grain, because I like to see how the author envisions the concept. I only changed out the grains because 1) I don’t love quinoa and 2) I’m allergic to rice. So I grabbed the two front-most grains out of my pantry, which happened to be sorghum and Kamut. I’m weird that way.
Cheryl said that the key to these bowls is the flavorful vinaigrette, and I agree. The beauty of them is that you can just set out a bunch of ingredients, and each person can add what appeals to them. I recommend hanging on to the egg and vinaigrette, making sure you have some texture in there, but otherwise be as creative as you’d like.
We both ate leftovers for lunch – super convenient. I noticed Larry added some black beans to his. I, on the other hand, decided to swap out the all-important vinaigrette with a kimchi vinaigrette that I had on hand and was not disappointed. Smoked black sesame seeds made it even better.
Other ideas, based on things I have in my fridge: green goddess dressing, chicken, chickpeas or other beans. Shaved fennel. Interesting pickles – a good way to use up the fermented fennel stalks I’ve been holding on to. Tofu would work great, especially if it gets a quick sear in hot oil. Any grains – just cook up a bunch, and add what you like. Greens and herbs – just steam or saute the greens so they’re ready when you want them.
- Sorghum and Kamut Bowl With Kale, Kimchi and Egg (The New York Times)
