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!
Ingredients
2cupCooked Farro
1/2cupRaisins
1/2cupToasted walnuts
2TbspOlive oil
1Lemonfor juicing
2tspSaltless if salt is fine
As desired Chermoulasee below
As desired Quick Pickled Fennelsee below
1cupRicotta
1bunchChopped fresh mint
Instructions
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.
Serves 4 as a side and two as a main dish.
Notes
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.