Part of a grain bowl’s allure is its adaptability — you can take into consideration dietary restrictions, ingredient preferences, seasonal availability, and even (or maybe especially) mood when constructing yours. Even with all this variety, I still tend to see mostly the same grains buried beneath the colorful toppings. So I created five versions featuring less-common grains: millet, amaranth, quinoa, barley, and farro.
Each bowl complements the textures and flavors that differentiate them from one another. Showing off these unique grains is a worthy enterprise in its own right, but these dishes also share another special bond: Each grain bowl features toppings sourced primarily from the freezer. At first I thought this part would be a challenge, but it was ultimately liberating.
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I have a pretty fast paced life. I'm fairly successful and travel a lot. Come from a really good family and love to spend the time I have with them and friends.