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Monday, 02 January 2017
I have the perfect warm, filling and healthy grain bowl to kick off your 2017. I don’t really go in for ‘diets’, but after all of that rich and heavy food over Christmas I tried to go for move veg based meals in January. You can mix and match quite a few things in this recipe adapted from the one I loved in Riverford Organic and delicious. Magazine recipe box I loved last Autumn, such as the herbs and nuts (especially if you have some leftover from the holidays). While it serves two warm, it would make a great make-ahead desk lunch, too.
Clearspring have been sending me some of their products to try out (I’ve always loved their soba noodles and brown rice miso paste), and one I love for lunchtimes is their Quick Cook Organic 5 Grains. I always have a whole selection of different grains like pearl barley (one of my favourites) and bulgar wheat to mix up with a bit of dressing and with whatever happens to be in the fridge by way of salad vegetables and herbs on most days I don’t have leftovers to polish off. This grain selection is not just wonderfully toothsome, but is the quickest out of any of the rest to cook, and eliminates a sometimes tricky choice! But you can make this with whatever slightly toothsome grain you have, such as pearl barley, farro or freekah.
This time of year I find it so much harder to keep herb pots alive (I tend to ditch my kitchen ones around November and survive on supermarket packets until the spring) so I find I have ends of packets to use up all of the time. This recipe is great for this; here I’ve used a mixture of mint, flat leaf parsley and oregano here, but I’ve also used chervil in the past, and curly parsley would also be lovely. Basically, any fresh soft herb.
- Author: Rachel Phipps
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: Serves 2
- Category: Salads
Description
This grain bowl is beautiful served warm with crunchy almonds, roasted veggies and sharp, creamy feta.
- 2 Large Handfuls Cherry Tomatoes, halved
- 1 Small Red Onion, cut into wedges
- 3 Large Garlic Cloves
- Extra Virgin Olive Oil
- Small Handful Blanched Almonds
- 150g (5 1/2 oz) Mixed Quick Cook Grains
- Large Handful Mixed Soft Herbs, chopped
- 120g (4 oz) Feta, crumbled
- Juice of 1/2 Lemon
- Freshly Ground Sea Salt & Black Pepper
Instructions
- Pre-heat the oven to 200 degrees (390 fahrenheit).
- Spread the cherry tomatoes, cut side up on a baking tray, along with the onion wedges and the whole garlic cloves, skin on, and drizzle with olive oil.
- Roast for 15 minutes, then sprinkle over the whole blanched almonds. Return to the oven for a further 15 minutes until the tomatoes and onions are roasted, and the almonds are golden. Meanwhile, cook the grains as per the packet instructions.
- Squeeze the roasted garlic out of the skins into a large bowl, and mash the garlic with a fork. Add the drained grains, roasted vegetables and almonds, and the juice from the vegetable pan.
- Squeeze over the lemon juice, season well with salt and pepper, and add a generous glug of olive oil.
- Mix to combine, then stir in the herbs and the crumbled feta.
Hi, I'm Rachel!
I'm a food writer living in the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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