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Saturday, May 31, 2014

Vegetable and Grain Bowl

This is my adaptation of a bowl I order in one of my favorite local restaurants.  I, of course, add a lot more veggies.  Very delicious.  And for some reason eating the wheat berries does not seem to bother my stomach.  Maybe because it is mixed with so many other ingredients, where bread or pastries or cake, the wheat is the MAIN ingredient.  Or maybe it is in the processing, these are organic wheat berries, not processed flour.


(not a very good picture)

~1 quart vegetable broth
~3/4 cup wheat berries
~3/4 cup brown rice (uncooked)
~1/2 cup lentils
~1 sweet potato cut into bite sized pieces
~1 carrot diced
~1 celery spear diced
~1 onion diced
~6 baby portobello mushrooms sliced
~1 tsp marjoram
~1 1/2 tsp basil
~dash nutmeg
~1/2 tsp garlic powder
~S&P

Put the wheat berries in a sauce pan and cover with water, soak for 1-2 hours.  Bring this to a boil, turn back heat to low and simmer for 1 hour. Check periodically to make sure they don't cook dry, add more water when needed.  Drain and set aside. 

Add brown rice and 1 3/4 cup vegetable broth to a stock pot, bring to a boil.  Turn back heat to low, cover and let cook for 30-45 minutes.  Check at 30 minutes as the rice may be done, if not cook a little longer.  

Add lentils to a stock pot, with 1 cup vegetable broth and 3/4 cup water.  Cook until soft, should be about 20 minutes.  Drain if there is more than about 1/4 cup liquid left.  You do not want a lot of liquid in your final dish.  

In a large saute pan, add potato, carrot, celery, onion, mushrooms, marjoram, basil, nutmeg and garlic powder along with 1 cup of vegetable broth.  Cover and simmer until potato is knife tender.  Stir periodically and add a little more broth (or water) if needed.  A little liquid is OK in the final dish but you do not want a lot. 

Once the veggies are done, add the cooked wheat berries, cooked rice, and cooked lentils to the saute pan and stir.  Add S&P to taste.  

I loved this dish, the boys were not fans of the mushrooms (which is a switch, usually it is me that doesn't care for the mushrooms).  Next time I might add some spinach to the dish and perhaps leave out the mushrooms.  This was a super easy dish to make and I used veggies I already had around the house.  You could also use quinoa, or garbanzo beans, those would be delicious in there.  




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