Grain Bowl Soup Food

GRAIN BOWLS - 3 WAYS

Steps:

• To cook the brown rice, add the brown rice, 1 ¼ cups water and salt to a pot. Bring to a boil, then reduce to simmer, cover and cook for 40 minutes until all the water is evaporated. Remove from heat, but keep the pot covered for 10 minutes. Fluff with fork and serve.
• To cook the farro, add the farro, ¾ cup water and salt to a pot. Bring to a boil, then reduce to simmer, cover and cook for 20 minutes until all the water is evaporated. Remove from heat, but keep the pot covered for 5 minutes. Drain any excess water, if any, fluff with a fork and serve.
• To cook the quinoa, add the quinoa, ¾ cup water and salt to a pot. Bring to a boil, then reduce to simmer, cover and cook for 15 minutes until all the water is evaporated. Remove from heat, but keep the pot covered for 5 minutes. Fluff with fork and serve.
• To make the dressing, combine all the ingredients except for the olive oil in a food processor. While the food processor is running, slowly drizzle the oil until completely emulsified and combined. Adjust the thickness by adding more oat milk or water. And taste to adjust for more salt.
• To assemble the grain bowls, place the desired ingredients together in a bowl, drizzle with the garlic cilantro sauce and enjoy at room temperature or cold.

GRAIN BOWL SOUP

Steps:

• Arrange a rack in center of oven; preheat to 425°F. Toss mushrooms, tomatoes, shallots, 2 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until mushrooms are golden brown and tomatoes are deflating, about 15 minutes.
• Whisk dill, parsley, lemon juice, honey, red pepper flakes, 1/2 cup oil, and 1/2 tsp. salt in a medium bowl; set aside.
• Meanwhile, bring stock to a boil in a large pot over medium-high heat. Add cooked grains and let simmer 5 minutes. Add mushroom mixture and let simmer 5 minutes more. Season with salt.
• While soup cooks, toss kale, garlic and remaining 2 Tbsp. oil and 1/2 tsp. salt on same sheet you used to roast mushrooms, then arrange in a single layer. Roast until kale is wilted and crisped in places, about 4 minutes.
• Divide soup among bowls. Top with kale mixture and herbed oil.

PORK AND PINEAPPLE GRAIN BOWL

Steps:

• Preheat a grill to medium high and brush the grates with vegetable oil. Grill the pineapple until well marked, about 2 minutes per side; let cool. Dice the pineapple and mix with the pico de gallo; set aside.
• Season the pork with salt, then rub with the chile powder and 1 teaspoon cumin. Grill, covered, turning every 4 minutes, until a thermometer inserted into the center registers 145 degrees F, 12 to 15 minutes. Transfer to a cutting board and let rest 10 minutes.
• Meanwhile, combine the farro and 1/2 teaspoon salt in a medium saucepan and cover with water by 1 inch. Bring to a boil, then reduce to a simmer and cook until the farro is tender, 15 to 18 minutes. Drain and let cool.
• Make the vinaigrette: Whisk the lime juice, remaining 1/2 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly whisk in the olive oil.
• Divide the farro, spinach, cabbage and avocado among bowls. Thinly slice the pork and add to the bowls. Season with salt and pepper and drizzle with the vinaigrette. Top with the pineapple salsa.