Make this grain bowl recipe with what's in season! Choose the grain bowl option based on season (winter is pictured), or live on the edge and make an out-of-season bowl just because you feel like it (as long as you can still get decent ingredients from the produce section).

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Ingredients

Directions

  • In a 3- to 4-qt. saucepan bring broth to boiling. Stir in Grains. Return to boiling; reduce heat. Simmer, covered, 15 minutes or until broth is absorbed.

    Meanwhile, in a screw-top jar combine Dressing ingredients. Cover and shake well.

    Divide grains among bowls. Add desired Toppings and drizzle with dressing.

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Spring

Dressing: 1/2 cup olive oil, 1 tsp. lime zest, 1/4 cup lime juice, 1/2 tsp. kosher salt, and 1/4 tsp. black pepperToppings: 2 carrots, cut lengthwise into thin ribbons; 1 cup each sugar snap pea pods, halved diagonally, and sliced seedless cucumber; 1/2 cup thinly sliced radishes; 1/4 cup chopped fresh mint; and/or lime wedges

Summer

Dressing: 1/2 cup olive oil, 1 tsp. lemon zest, 1/4 cup lemon juice, 1 Tbsp. chopped fresh oregano, 1/2 tsp. kosher salt, and 1/4 tsp. black pepperToppings: 4 cups baby spinach; 2 cups blackberries; 1 fennel bulb, halved and thinly sliced; 1 bunch green onions, sliced; and/or 1 cup each halved cherry tomatoes, crumbled goat cheese (chèvre), and coarsely chopped pistachio nuts

Fall

Dressing: 1/2 cup olive oil, 1/4 cup cider vinegar, 2 Tbsp. pure maple syrup, 1/2 tsp. kosher salt, and 1/4 tsp. black pepperToppings: 4 cups baby kale; 2 1/2 cups roasted cubed butternut squash; 2 cups sliced roasted beets; 1 cup crumbled blue cheese; 4 slices crisp-cooked bacon, crumbled; and/or 1/4 cup chopped fresh parsley

Winter

Dressing: 3 Tbsp. each lemon juice and olive oil and 1 clove garlic, mincedToppings: 4 cups torn escarole, raddichio, and/or endive; 3 cups thinly bias-sliced celery; 2 cups chopped cauliflower; 1/2 cup halved pitted kalamata olives, and/or 1/3 cup thinly sliced dried apricots

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