Revelation Grain Bowl Recipe

Rinse grains

Rinse the red quinoa, farro, and brown rice separately under cold water until the runoff is mostly clear to remove dust and excess starch.

Cook grains together

In a medium saucepan combine the rinsed quinoa, farro and brown rice with 4 cups water and 1 tsp salt. Bring to a boil over medium-high heat, then reduce to a low simmer. Cover and cook for 25–35 minutes until grains are tender and liquid is absorbed. (Pearled farro and brown rice vary—check at 20 minutes and continue until all are cooked.)

Steam and fluff

Once cooked, remove from heat, stir in 1 tablespoon olive oil, cover and let rest 5 minutes. Fluff with a fork and spread on a tray briefly to cool slightly to room temperature while you prepare other components.

Prepare the baby kale by removing any large stems and roughly chopping. Place kale in a large mixing bowl and massage gently for 30–45 seconds to soften (use your hands and a pinch of salt if desired).

Core and julienne the green apple. Thinly slice the red bell pepper and radishes. Drain and roughly chop the pickled carrots if whole. Keep the apple slices bound with a squeeze of 1 tsp lemon juice if using to prevent browning.

Add the cooled grain mixture to the massaged kale and toss gently to combine — this helps distribute warmth and texture evenly through the base.

Hard-boil eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then cover, remove from heat and let sit for 9 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, then peel and halve or quarter.

Roughly chop the almonds and cashews. If you prefer a toasted note, heat a small dry skillet over medium heat and toast nuts for 2–3 minutes, shaking the pan, until fragrant and lightly golden. Cool briefly.

Measure out the dried cranberries and golden raisins and set aside to sprinkle over the bowl for sweetness and texture contrast.

Make red wine vinaigrette

In a small bowl or jar combine 3 tsp red wine vinegar, 3 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp minced shallot, 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust seasoning or acidity; add 1 tsp lemon juice if you want brighter acidity.

To assemble four bowls (serves 4), divide the grain-and-kale mixture evenly among 4 bowls as the base.

Top each bowl with equal portions of julienned green apple, sliced bell pepper, radish, pickled carrots, dried cranberries, golden raisins, chopped almonds and cashews.

Place the halved hard-boiled eggs onto each bowl.

Drizzle approximately 1 tbsp of the red wine vinaigrette over each bowl (or to taste). Finish with a light drizzle of olive oil if desired. Season with additional salt and pepper to taste.

Serve immediately while grains are slightly warm or chill for up to 2 days (store dressing separately if making ahead).