Khorasan Grain Bowl with Green Goddess & Poached Egg

The easiest way to have breakfast, lunch or dinner ready in 5 minutes is to arm your kitchen with cooked grains, a few condiments and some kind of legume or protein. Chef John Pitblado developed this and two other grain bowl recipes for the L.A. Times Food Bowl Festival– thank you, John!

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To cook the grains, take a look at our Grain Cooking Chart here to know how much water and time you need for each kind of grain. We love purchasing grains from our local Southern California farmers at the Santa Monica, Hollywood, Mar Vista and Torrance farmers’ markets, but you can find wheat berries at any specialty or gourmet grocery store.

The Santa Monica Farmers’ Market (Wednesday mornings) offers up the most variety of grain farmers, from Larry Kandarian to Roan MillsFat Uncle Farms to Koda Farms and Weiser Family Farms.


Khorasan Grain Bowl with Green Goddess & Poached Egg

4 Poached eggs
2 cups Khorasan berries, cooked and cooled
1 cup Mixed greens
1 Lemon, zested and juiced
1/4 cup Toasted, chopped almonds
1/4 cup Olive oil
As desired Green Goddess dressing (see below)
Splash Hot sauce, if desired


  1. Toss the cooked wheat berries in with the olive oil, lemon zest and juice and mixed greens. Add salt and taste to adjust seasoning.
  2. Poach an egg for each bowl. Serve the wheat berries into bowls. Top with dressing, almond, egg and a splash of hot sauce.
  3. Serves 2 as a main dish or 4 as a side.

Green Goddess (aka Avocado Ranch dressing)

1 Avocado, nice and ripe
2 Garlic cloves, finely chopped
2 tsps Wordcestershire sauce
2 tsps Lemon juice
1 tsp White vinegar
2-4 Tbsps Buttermilk
2 tsps Honey
2 Tbsps Chopped fresh dill
3 Tbsps Chopped fresh chives
3 Tbsps Chopped fresh parsley
  1. Add the avocado, garlic, Worcestershire sauce, lemon juice, vinegar, honey, pepper and salt to a blender. Blend until completely smooth adding milk or buttermilk a tablespoon at a time, if needed to blend.
  2. Add the chopped fresh herbs and blend for a short time, until the herbs are incorporated throughout (but not completely pureed).

How to Poach an Egg

4 Eggs
1 tsp Salt
splash vinegar
  1. Bring a medium pot of water to a simmer, then reduce heat until it is barely quivering. It should register 180 to 190°F on an instant-read thermometer. Carefully break 1 egg into a small bowl, then tip into a fine mesh strainer. Carefully swirl egg around strainer, using your finger to rub off any excess loose egg whites that drop through. Gently tip egg into water. Swirl gently with a wooden spoon for 10 seconds, just until egg begins to set. Repeat straining and tipping with remaining eggs. Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 4 minutes. 
  2. Carefully lift eggs from pot with a slotted spoon. Serve immediately, or transfer to a bowl of cold water and refrigerate for up to 2 days. To serve, transfer to a bowl of hot water and let reheat for 2 minutes. Serve immediately.