Ancient Grains Bowl

Ancient Grains Bowl
4.5 from 2 ratings
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This healthy, satisfying bowl is filled with all the good stuff—quinoa, brown rice, farro, miso-yams, cilantro pesto and more.This recipe is from True Food Kitchen in Boca Raton, Florida, and was originally published in the South Florida Sun Sentinel.
Prep Time
15
minutes
Cook Time
1.48
hours
Servings
4
servings
Ancient Grains Bowl recipe - The Daily Meal
Total time: 1.73 hours
Ingredients
  • 2 cup yams, cut into 1-inch pieces, roasted until tender
  • 3/4 cup miso vinaigrette (see recipe below)
  • 2 grilled portobello mushrooms, cut into 1/4-inch strips
  • 1 cup charred onions
  • 3 cup cooked ancient grains (see recipe below), warmed
  • 2 cup blanched snow peas
  • 1/4 cup cilantro pesto (see recipe below)
  • 1 avocado, pitted, peeled and quartered
  • 1 teaspoon minced garlic
  • 1 teaspoon peeled and minced ginger
  • 1 teaspoon minced lemongrass
  • 1 teaspoon peeled and minced turmeric
  • 1 teaspoon kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup red quinoa
  • 1/2 cup brown rice
  • 1/2 cup farro (spelt)
  • 3 1/2 cup water
  • 1 1/2 cup rice wine vinegar
  • 1/4 cup sambal olek (asian chili sauce)
  • 1/3 cup low sodium soy sauce
  • 1/4 cup evaporated cane sugar
  • 1 teaspoon kosher salt
  • 1/4 cup white miso paste
  • 1 teaspoon sesame chili oil
  • 3 cup grapeseed oil
  • 2 bunches cilantro, washed and chopped
  • 1/4 cup roasted and salted pumpkin seeds
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/4 cup fresh squeezed orange juice
  • 1/4 cup fresh squeezed lime juice
  • 1/2 cup grapeseed oil
  • 1/2 cup extra virgin olive oil
Directions
  1. Preheat oven to 350 F.
  2. In a large bowl, combine 2 cups roasted yams with 3/4 cup miso vinaigrette (recipe follows). Transfer to a baking sheet. Bake until the vinaigrette is slightly thickened and potatoes are hot, about 10 minutes.
  3. At the same time, place 2 grilled portobello mushrooms (cut into 1/4-inch strips) and 1 cup charred onions on a baking sheet and place in oven until hot.
  4. To serve, place grain mixture into middle of large serving platter or bowl. Place the miso yams piled onto one side. Pile 2 cups blanched snow peas on the opposite side of the yams. Fill in the gaps around the grains with the mushroom-onion mixture and 1/4 cup cilantro pesto (recipe follows). Top with quartered avocado pieces.
  5. Preheat oven to 375 F.
  6. Using a medium oven-proof baking dish or casserole, mix together 1 teaspoon minced garlic, 1 teaspoon peeled and minced ginger, 1 teaspoon minced lemongrass, 1 teaspoon peeled and minced turmeric, 1 teaspoon kosher salt, 1 tablespoon extra-virgin olive oil, 1/2 cup red quinoa, 1/2 cup brown rice, 1/2 cup farro (spelt) and 3 1/2 cups water. Cover with foil and seal the edges tightly.
  7. Bake until all grains are fully cooked, about 75 to 85 minutes. Mix well before serving. Makes about 5 cups.
  8. In a bowl, using a small hand stick or tabletop blender, combine 1 1/2 cups rice wine vinegar, 1/4 cup sambal olek, 1/3 cup low sodium soy sauce, 1/4 cup evaporated cane sugar, 1 teaspoon kosher salt and 1/4 cup white miso paste. Blend until incorporated and smooth.
  9. Slowly drizzle 1 teaspoon sesame chili oil and 3 cups grapeseed oil into vinegar mixture until emulsified. Makes about 5 cups.
  10. To a blender, add 2 bunches chopped cilantro, 1/4 cup roasted and salted pumpkin seeds, 1 teaspoon chopped garlic, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, 1/4 cup fresh squeezed orange juice, 1/4 cup fresh squeezed lime juice, 1/2 cup grapeseed oil and 1/2 cup extra virgin olive oil.
  11. Puree until smooth. Makes about 2 cups.
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