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!
2tspSaltless if salt is fine
As desired Chermoulasee below
As desired Quick Pickled Fennelsee below
1bunchChopped fresh mint
Toss cooked and cooled farro with raisins and walnuts. Toss in oil, lemon juice and salt and season to taste.
Place in serving bowls and top with Chermoula, Ricotta, Pickled Fennel and Mint.