Asian Grain Bowl
Grain bowls are one of my new favorite things ever! They are super healthy and can be loaded with anything you want. I found some awesome forbidden rice and farro so I combined the two and it’s the perfect texture! I kept it vegetarian with summer veggies from the farmers market. I then spiced it up with a sweet chili miso sauce. It’s divine!
Ingredients
- 1 cup forbidden rice, uncooked
- 1 cup farro, uncooked
- 2 tbsp. olive oil
- 2 scallions, sliced
- 3 garlic cloves, minced
- ¼ inch ginger, peeled and minced
- ½ cup crimini mushrooms, sliced
- ½ cup broccoli, florets
- 1 green cayenne pepper, minced
- 1 cup heirloom cherry tomatoes, halved
- 1 cup baby bell peppers, large diced
- ½ cup rainbow carrots, peeled and sliced
- Salt and pepper to taste
- Sweet chili miso sauce (recipe follows)
- Bean sprouts, lime wedge and cilantro to garnish
Directions
Start by cooking the farro; bring 3 cups of water to a boil and add the farro. Reduce heat to a low simmer and let cook about 40-45 minutes. Cook until all the water is absorbed and the rice is tender to the bite.
To cook the forbidden rice; bring 1 ¾ cup water to boil add the farro and reduce heat to low simmer for about 30 minutes. Cook until all the water is absorbed and rice is also tender. Combine the two together keep warm and set aside.
Meanwhile in a large sauté pan heat a little oil and add the scallion, garlic and ginger. Cook until just translucent and tender. Add the rest of the veggies and cook until all the veggies are tender with a bit of a bite. Add the veggies on top of the grains and then top with the sweet and spicy sauce!
Sweet Chili Miso Sauce
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Ingredients
- ½ cup miso paste
- 1 cup water
- 2 tbsp. honey
- 3 tbsp. soy sauce
- 2 tbsp. Siracha
Directions
In a small bowl whisk together the miso paste and water until just dissolved, then add the honey soy sauce and Siracha. Heat the sauce in a small sauce pan over medium heat and let it reduce by just half. It takes about 5 minutes. Season with salt and pepper and enjoy!
