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Grain Bowl Ideas

From http://www.bonappetit.com/test-kitchen/cooking-tips/article/grain-bowl

The Base

What’s even better than a bed of delicious cooked grains? A duo! We like black rice with red quinoa, farro with red rice, bulgur with freekeh, or spelt with lentils (okay, so that’s a legume—see how crazy this can get?).

The Greens

Before you prep the other toppings, thinly slice heartier greens—e.g., kale, collards, savoy cabbage—then toss with apple cider vinegar to moisten and give them a few squeezes. They’ll be tenderized by the time you’re ready to assemble the bowl.

The Crunch

For an alt-crouton experience, toast a mix of nuts and seeds, such as sunflower and hemp with some fennel, in olive oil until golden and crisp, then season with salt and pepper. Bonus: Now you’ve got flavorful oil to work with, too.

The Upgrades

Use the leftover seed-toasting oil to griddle some sliced Halloumi cheese (our new favorite—don’t tell feta).

Dress up your grains with a generous handful of tender chopped herbs, such as mint, parsley, chives, and fennel fronds.

The Roast

For the ideal crispy-creamy balance, cut winter squash, carrots, or sweet potatoes into bite-size pieces, then toss with olive oil, salt and pepper, and a dab or two of harissa or a shake of curry powder. Roast at 425° until tender.

The Dressing

Bold is better, pour liberally on pretty much everything.

Bonus Tip

Don’t toss—at least not before admiring your work. Separating the components lets you design perfect bite after perfect bite.

Oats

The key to getting a creamy, not-gluey bowl of oatmeal is using enough water, milk tends to make a stickier, thicker oatmeal.

Follow the directions on the canister using H2O, then add a splash of milk or almond milk in the bowl. When you add your oats to the water determines the consistency of your oatmeal. If you bring your water to a boil and then add your oats, you’ll have a more textured, toothsome oatmeal. If you add your oatmeal to cold water and then bring them up to a boil together, the oatmeal will be a little more creamy.

Simmer over low or medium-low heat. You want it to bubble a little bit, but if you cook it over too high a heat, the bottom will burn. Which will be a dishwashing NIGHTMARE.

A bowl of oatmeal without add-ins is a little dull. Think of it as a blank canvas for flavors. Even your breakfast needs seasoning. Put a pinch of salt in the water along with your spices. After you bring your water to a boil, add some spices into the mix along with the oatmeal. Just make sure they’re ground—things like cloves and cinnamon sticks will be hard to pick out of the creamy cereal.

Throw in dried or fresh fruit, toasted nuts, or compotes to keep things interesting. You can even swirl in a little chocolate or peanut butter. Eat your cereal out of a deep bowl—or even a mug—to avoid eating breakfast that’s the texture of wallpaper paste.

Other Grains