Grains Bowl Recipe
Build It Your Way: Start with Saffron Rice or Truffle Brown Rice, choose a Protein, then add Toppings and Sauces to finish it off. 370-1130cal
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Ingredients
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Base - Rice (choose one)
Proteins (choose one)
Toppings
Sauces & Dressings
Pantry & Seasonings
Method
Base - Rice (choose one)
Cook saffron rice
Rinse 1 cup long-grain rice until water runs clear. Warm 2 cups stock and steep saffron threads in 1 tbsp warm stock for 5 minutes. Combine rinsed rice, saffron-infused stock, remaining stock, 1/2 tsp salt and 1/2 tbsp butter in a saucepan. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Fluff with a fork and keep warm.
Cook truffle brown rice
Rinse 1 cup brown rice. In a saucepan combine rinsed brown rice with 2 cups stock and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 35–40 minutes until tender and liquid absorbed. Remove from heat, stir in 1 tsp truffle oil and 1 tsp olive oil, fluff and keep warm.
Proteins (choose one)
Grilled chicken
Season an 8 oz chicken breast with 1/4 tsp salt, 1/8 tsp black pepper and 1/4 tsp smoked paprika. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken 6–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.
Garlic shrimp
Mince 2 garlic cloves. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 6 oz shrimp, minced garlic, 1/8 tsp smoked paprika and a pinch of salt. Cook 2–3 minutes, stirring, until shrimp are opaque and cooked through. Finish with a squeeze of lemon.
Toppings
Roasted cherry tomatoes
Preheat oven to 425°F (220°C). Toss 1/2 cup cherry tomatoes with 1 tsp olive oil and a pinch of salt. Roast on a sheet pan 12–15 minutes until blistered. Set aside.
Charred corn
Heat a skillet over high heat. Add 1/2 cup fresh or thawed corn kernels and char, stirring occasionally, 4–6 minutes until some kernels are browned. Season with a pinch of salt.
Steamed broccolini
Steam 1/2 cup broccolini or broccoli florets in a steamer basket over simmering water 3–4 minutes until bright green and tender-crisp. Toss with a drizzle of olive oil and a pinch of salt.
Prepare avocado & garnishes
Slice 1/2 cup avocado just before serving to prevent browning. Toast sesame seeds in a dry pan 1–2 minutes until fragrant. Chop microgreens or cilantro and have crumbled cheese ready if using.
Sauces & Dressings
Yogurt-tahini sauce
Whisk together 1/4 cup plain yogurt, 1 tbsp tahini, juice of half a lemon, 1/4 tsp salt, and 1 small minced garlic clove. Thin with 1–2 tsp water to desired consistency and adjust seasoning.
Soy-ginger glaze
Combine 2 tbsp soy sauce, 1 tbsp honey or agave, 1 tsp grated ginger and 1 minced garlic clove in a small saucepan. Simmer 2–3 minutes until slightly reduced. Use for tofu, chicken or to drizzle over the bowl.
Chimichurri (optional)
Mix 2 tbsp chopped parsley, 1 tbsp chopped cilantro, 1 small minced garlic clove, 1 tsp red wine vinegar, 2 tsp olive oil, salt and pepper to taste. Stir and let rest 10 minutes.
Assembly
Start with 1.5 cups of your chosen cooked rice in a bowl (adjust to appetite).
Top rice with your chosen protein (6–8 oz), arranging slices or pieces on one side.
Arrange toppings in sections around the protein: 1/2 cup roasted cherry tomatoes, 1/2 cup charred corn, 1/2 cup steamed broccolini, 1/4 cup pickled red onions, 1/2 cup sliced avocado.
Drizzle 2 tbsp yogurt-tahini sauce and 1–2 tbsp soy-ginger glaze (or 2 tsp chimichurri) over the bowl. Add toasted sesame seeds, microgreens, and 2 tbsp crumbled cheese if using.