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
2cupRye wheat berriescooked and cooled
1cupGrabanzo beans tossed in Ginger Gochujang Sauce
2cupSugar snap peaschopped
3TbspSeasoned rice vinegar
2TbspSesame seedsfor garnish
Ginger Gochujang Sauce
1/4cupGochujang sauce
3TbspWater
2TbspSesame oil
1tspSugar
1tspGrated fresh ginger
Instructions
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
Combine gochujang and water. Add sesame, sugar and ginger.
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.