Rye Bowl with Garbanzos, Gochujang & Snap Peas
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!Print this recipe
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.
Rye Berry Bowl with Garbanzos, Gochujang & Snap Peas
|2 cups||Rye wheat berries, cooked and cooled|
|1 cup||Grabanzo beans tossed in Ginger Gochujang Sauce|
|2 cups||Sugar snap peas, chopped|
|3 Tbsps||Seasoned rice vinegar|
|2 Tbsps||Sesame seeds, for garnish|
- Toss garbanzo beans with sauce. Toss the snap peas with rice vinegar.
- Serve the rye berries in bowls and top with garbanzo beans, followed by snap peas and sesame seeds for garnish.
Ginger Gochujang Sauce
|1/4 cup||Gochujang sauce|
|2 Tbsps||Sesame oil|
|1 tsp||Grated fresh ginger|
- Combine gochujang and water. Add sesame, sugar and ginger