Veggie Grain Bowl Recipe

One of the greatest challenges in our CSA Adventures this year is that we get no selection on what we get each week. We’re receiving a prepacked share and there’s no swap table to swap out things you don’t think you’ll use. Instead of being bummed about it, I’ve decided to view it as a challenge, and have found all kinds of new ways to eat veggies!

This Grain Bowl is my new favorite quick lunch or dinner. It’s inspired by this recipe in the latest issue of Bon Appetit. I love it because I used TONS of veggies from my CSA shares. It’s super versatile, and you can really put anything in it. Try it out - and then come back here and let me know what veggies you snuck into yours!

Veggie Grain Bowl

Ingredients:

1 cup cooked farro (or other grain - brown or black rice, barley, wheat berries, whatever is in your pantry)
2 boiled eggs 
Orange Pickled Fennel (see recipe below)
Grapeseed other light-flavored oil
2 Tbsp lime juice
Sriracha to taste
1 tsp soy sauce
1 tsp toasted sesame oil
toasted sesame seeds
1/2 small zucchini, sliced in half moon shapes
1/2 small onion, sliced in small strips
1 cup thinly sliced raw veggies - I used shredded carrots, sliced cucumbers and scallions. 

Preparation:

  1. Saute' zucchini and onion in a small pat of butter with a glug of oil. If you have mushrooms, you can throw those in as well.

  2. Make dressing - mix lime juice, 2 Tbsp oil, soy sauce, and sesame oil in a small bowl. Add salt & pepper to taste.

  3. Put cooked farro in bottom of a large bottom bowl. Top with boiled egg, sauteed veggies, and boiled egg. Drizzle dressing on top. Garnish with cilantro, scallion greens, and toasted sesame seeds.

Orange Pickled Fennel

Slice fennel very thin using a mandolin and place in a bowl. Sprinkle kosher salt, mix well, and leave to sit for at least an hour. Pour fennel into a colander and squeeze to remove excess water. Return to bowl and combine with 1 small orange, sliced and 1/4 tsp ground pepper or 1 Tbsp whole peppercorns. Pack fennel and orange into a clean mason jar, and cover with apple cider vinegar. Stick in the refrigerator for at least 24 hours before enjoying. Should last 2-4 weeks in the fridge (but mine always get eaten way before they go bad).