Ancient Grains Bowl (True Food Kitchen)
½ cup brown rice
½ cup faro
½ cup quinoa
1 tsp. minced ginger (I used powder)
1 clove minced garlic
1 tsp. lemongrass (you will find this in the produce and in a tube)
1 tsp. turmeric
1 tsp. kosher salt
1-tablespoon extra virgin olive oil
3 ½ cups water
Mix all ingredients in a casserole/baking dish. Cover with plastic wrap and then with foil. Bake in a 375-degree oven for 1 hour 15 minutes, until all grains are cooked. Be careful when you take the plastic and foil off it will be steamy hot. Mix well.
¾ cup red wine vinegar
2 tablespoons chili paste
2 tablespoons and 1 tsp. soy sauce or tamari
2 tablespoons coconut brown sugar
½ tsp. salt
2 tablespoons white miso paste
½ tsp. sesame chili oil
1 ½ cups grape seed oil
Using a stick immersion blender add all ingredients except oils, until incorporated. While blender is on, add the sesame oil and grape seed oil slowly until emulsified.
***I cut this recipe in half and it still filled a pint size mason jar. I also did not have sesame chili oil so I made some by mixing the ½ teaspoon of sesame oil and a pinch of cayenne pepper in a ramekin. It also originally asked for evaporated cane sugar/juice but I used coconut brown sugar. I also substituted chili Garlic paste instead of Sambal Olek, which is sometimes made with fish.
1 bunch cilantro
**2 handfuls spinach
¼ cup pumpkin seeds (it asks for roasted and salted, but we use raw since its better for the body)
1 garlic clove cut up
½ tsp. ground cumin
1-tablespoon kosher salt
¼ cup orange juice (freshly juiced or carton which is what I used)
¼ cup lime juice, fresh squeezed
¼ cup grape seed oil
¼ cup extra virgin olive oil
Put all ingredients in blender or food processor, puree until smooth.
**I added spinach since I didn’t have two bunches of cilantro. Didn’t take away at all from the flavor.
Rest of ingredients for the bowl
6 Grilled Portobello Mushrooms
Extra virgin olive oil brushed on each side
Grill on inside grill pan. Grill on each side until becomes soft. About 15 minutes total.
Slice 1 onion in thin slices. Add to pan with a little olive oil, start stirring and keep stirring until they caramelize. Set aside
2 -3 sweet potatoes or yams peeled and cut in large chunks.
Drizzle with a teaspoon of olive oil and salt and pepper. Put in small roasting/baking dish covered with foil. Bake for 30 minutes 375 degrees
Blanched snow peas
Put snow peas in a pot with boiling water for 1 ½ minutes , set a bowl with ice water near. After 1 ½ minutes quickly add to water bowl. Take snow peas out and set aside.
Slice or quarter avocados.
All these steps except the avocado can be done that morning or night before. Day of meal, add onions, snow peas, and sliced mushrooms to small sheet pan and warm up in oven, just enough to heat through. Add salt to taste to snow peas when they come out. Add roasted yams to small pot with ¾ cup of miso vinaigrette and warm through.
Putting it together
Plate the ancient grains in center of bowl. Add mushrooms to one side, then yams on other, add snow peas to another side, caramelized onions, and cilantro pesto to other side. Filling in gaps with the different ingredients. Add sliced avocado on top.