Fruit, Nut, & Grain Bowl... YUM!! A nourishing way to begin the day, tastes great warm or at room temperature, and I just love the nuttiness of these whole grains! For breakfast-type grain bowls, you may add more and/or substitute any of the spices, nuts, or fruit, depending on your personal taste or what you have in your pantry. Please comment with some of your favorites combos!
For the grains, you can use any whole grains you choose for a total of 3 cups uncooked grains. Good substitutes are wheat berries or farro (pearled or semi-pearled). You can find these grains in health food markets, or order online (see links below). This will make more than you need, but I cook the grains in large batches in my instant pot, then use in other recipes and/or freeze in portion-sized bags. If you don’t have an instant pot, cook according to the package directions on the stovetop. The cooked grains may also be used as a base for savory lunch/dinner bowls, salads, or soups, and I often add lentils or beans to the cooked grains as well.
Serves 4. For additional servings, you will have plenty of grains, so simply increase the other ingredients.
INGREDIENTS
1 c rye berries
1 c purple barley
1 c oat groats
6 c water
Makes 6 cups of cooked grains.
1/2 c sliced almonds
1/2 c coarsely chopped walnuts
1/2 c dried tart cherries
1/8 c dried barberries (optional, see link below)
1/2 unsweetened coconut flakes
1/8 c chia seeds
1 t powdered ginger
dash salt
(Note: These measurements are approximate. I just ‘guess-timate‘ as I pour them directly into the bowl.)
1/2 c (or more) frozen blueberries (may substitute fresh)
juice of half a lemon
METHOD
Measure the grains into a colander and rinse. Pour the rinsed grains into an instant pot and add the water. Cook on a manual setting for 30 minutes, then release the pressure. (I sometimes turn the pot on and forget to come back and release the pressure when the cooking time is finished, and it turns out just fine, the grains will just have a little less ‘chew’ and some people might prefer that anyway.) Pour the grain and any remaining water through a colander to drain the excess liquid.
While the grain is cooking or when ready to serve, heat the blueberries and lemon juice in the microwave for 1 min, or on the stove over low heat, until heated through and juice released. If using fresh blueberries, add 1-2 T water to the berries before cooking.
Place approximately 2 cups of cooked grains in mixing bowl. Store the remainder of the cooked grain in the refrigerator or portion into storage bags for freezing.
Stir in all of the remaining ingredients, including the warm blueberries in their natural syrup. Taste and add more ‘stuff’ if needed. Portion into 4 bowls and serve warm or at room temperature. Enjoy!
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