Weeknight Cooking
Best Grain Bowl Recipes for Whatever's in Your Fridge
Your work-from-home lunches will thank you.
Photo by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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21 Comments
deb O.
August 30, 2020
I have purchased some awesome handmade bowls because they are the best thing to eat out of- virtually all the time. I’ve thinned hummus more than once with a little olive oil and lemon to make a sauce/dressing. It is really good on almost anything!
Annada R.
July 27, 2020
For the sauce, I highly recommend cilantro chutney thinned out with either orange juice or some plain yogurt and water. This sauce goes with any combination of grains, vegetables and protein. Lovely ideas, Leslie, grain bowl is my favorite too.
Joe
April 21, 2018
My favorite style of eating now. Allows creativity and healthy food choices while looking for that mix of flavor in each bowl.
robin L.
October 24, 2015
I have been really treating myself (and my daughter and her friends when they sleep over) to these bowls. And somehow, I thought all along that I should add some beans...so I have added chickpeas here and there, and tonight black beans. Just curious: why aren't beans mentioned? I've no problem that they aren't, I'm just curious, w/all the different diets these days that are befuddling me (including paleo, which says no to beans and discourages any grains except white rice)...!
Jill F.
May 23, 2015
My family loves (brown or black) rice bowls to which we add seared salmon, avocado, brocollini and sautéed shiitake. Favorite topping is usually a homemade teriyaki sauce or Thai version accented with lime and fish sauce! (I use coconut/palm sugar or maple syrup- never white sugar and prefer gf tamari over soy sauce)
Judy P.
February 2, 2015
My favorite go to for healthy suppers are what I call my skillet dinners. A little EVOO in my large nonstick skillet, chop up some fresh veggies, like onions, carrots, cabbage, tomatoes, or go Mexican and do yellow hominy instead of the carrots and cabbage, add some diced jalapeno, or do Oriental and toss in a couple of cans of oriental vegetables, and I love rice noodles. I use a can of chicken for which ever way I go and use broth for my liquids to add flavor, and depending on which I decide to do, add lots of herbs and seasonings. Such as ginger, cumin, garlic, cayene pepper, cilantro, basil. Very good and low cal.
thelastmike
February 1, 2015
I sometimes make a decent size pot of cabbage and rice (or whatever grain(s) I feel like) and use it as a base for meals for several days. Very handy when you have a busy few days coming up or as a make-ahead weekend setup for a busy work week.
Then I just add whatever to it, or sometimes nothing at all. Sometimes a sauce or sometimes just a little butter and garlic or yogurt or sour cream. I'v had it with fried eggs, poached eggs, chicken breast, turkey, pork chop. I've added it to soups to make them more hearty. I've even just had it with a hotdog for a super-fast meal.
The possibilities are endless and makes a nice filler instead of the regular parade of starches. Of course if you are in the mood for a starch then it goes great with potatoes too.
Also - works fine on a plate as well as in a bowl. ;-)
Then I just add whatever to it, or sometimes nothing at all. Sometimes a sauce or sometimes just a little butter and garlic or yogurt or sour cream. I'v had it with fried eggs, poached eggs, chicken breast, turkey, pork chop. I've added it to soups to make them more hearty. I've even just had it with a hotdog for a super-fast meal.
The possibilities are endless and makes a nice filler instead of the regular parade of starches. Of course if you are in the mood for a starch then it goes great with potatoes too.
Also - works fine on a plate as well as in a bowl. ;-)
burns W.
February 1, 2015
I've been doing these a lot lately myself. A couple of notes: Some of my fav additions are toasted nuts (usually almond, sunflower, walnut, pecan), and pomegranite seeds. Cooking up small quantities of 4 or so different grains gives you a kind of palette to select from. I like cooking them separately so that when they are combined they tend to express themselves better, and then you can get several different salads as noted in the blog. I also enjoy working out what kind of oil and then vinegar to pair it with. Such a world of variety in this! But one warning - if you think it is going to be still leftovers in a couple of days, make sure you use veggies that won't go off in that period.
Rachel
January 28, 2015
Favorite grain bowl: red quinoa, chick peas, sautéed kale, sweet potato & avocado with a squeeze of lemon
amylou61
January 26, 2015
I had a yummy brown rice bowl at The Northstar Cafe here in Columbus that had chicken, broccoli, carrots, and a peanut sauce. I've tried to re-create it at home and have come pretty close. I like the peanut sauce recipe found here: http://www.veggiebelly.com/2013/02/stupidly-easy-peanut-noodles.html
Fairmount_market
January 26, 2015
My favorite variant on these bowls is a hot pot: heat a hot pot or small skillet, coat with sesame oil, pack in the grains and then layer on the veggies and protein and let it all warm up and the grains get a toasted, crunchy layer on the bottom. I just made this with millet for lunch today and it was delicious.
Leslie S.
January 28, 2015
Oh that sounds delicious - love the idea of toasting the grains on the bottom!
Diliana S.
January 26, 2015
Brown rice, feta, avocado,cucumber, dill, olive oil and lemon. Topped with fried egg and a little bit of yogurt. It is the most divine lunch ever!
MartiC
January 26, 2015
I definitely love to eat out of bowls more than other dishes. In fact I just had a conversation this weekend about how the top of the dishwasher is always filled up before the bottom at my house.
susan G.
January 26, 2015
Yes to bowls! for all the reasons you gave, and because I enjoy using pretty things, uncovering the picture at the bottom when I'm finished. Who knew my leftover meals had a name?
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