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!

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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 Mills, Fat Uncle Farms to Koda Farms and Weiser Family Farms.

Ingredients

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

Directions

  1. Toss garbanzo beans with sauce. Toss the snap peas with rice vinegar.
  2. 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
3 Tbsps Water
2 Tbsps Sesame oil
1 tsp Sugar
1 tsp Grated fresh ginger
  1. Combine gochujang and water. Add sesame, sugar and ginger