Summer ‘Grain Bowl’

Feeds 3/4

grain bowl recipe

This easy and healthy grain bowl will become a favorite. You can certainly substitute quinoa or any other grain particularly if you are going gluten free. Black lentils are available in many markets with bulk grains. Both black and green lentils hold their shape beautifully, don’t try and substitute brown or red lentils.

Simmer farro in lightly salted water for 15-20 minutes until tender but still has some ‘tooth’.Drain and set aside. Cook lentils in vegetable broth for about 15 minutes until tender. Set aside.

(Both can be done ahead of time) This is great served at room temperature .

Put farro on serving platter or large bowl. Top with black lentils. Arrange all other vegetables around the platter and then sprinkle with the fresh herbs. Lightly drizzle with O Meyer lemon olive oil, and your favorite vinegar (Minus8  vinegar is great on this). Sprinkle on some crunchy Maldon salt flakes  and a a few grinds of fresh pepper.

Serve crumbled goat cheese on the side and pass a loaf of crusty bread. Herb iced tea or a nice chilled crisp French Rose…

Wa-la-you have created a grain bowl, and  dinner is served!

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