Grain bowl
Chef
Merci Balla
Hospital
Harborview Medical Center
Prep time
1 hour
Cook time
45 minutes
Yield
8 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
8 ounces wild rice
1 ½ cups black beans, rinsed
1 ½ cups kidney beans, rinsed
1.4 pounds quinoa
2 cups water
1 ½ ounces olive oil
1 tablespoon minced garlic
1 ½ cups diced celery
1 ½ cups diced onion
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
¼ cup fresh parsley, chopped
2 ½ tablespoons fresh oregano, chopped
1 ½ tablespoons fresh thyme, chopped
1.5 pounds brussels sprouts
2 ounces olive oil
½ teaspoon salt
½ teaspoon pepper
2 pounds butternut squash, cubed
1-inch piece fresh ginger, chopped
1 serrano chili
1 cinnamon stick
1 whole star anise
½ teaspoon whole cumin seed
3 cloves
1 pound apples, peeled and diced
¼ cup water
¼ cup apple cider vinegar
1 ½ cups black beans, rinsed
1 ½ cups kidney beans, rinsed
1.4 pounds quinoa
2 cups water
1 ½ ounces olive oil
1 tablespoon minced garlic
1 ½ cups diced celery
1 ½ cups diced onion
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
¼ cup fresh parsley, chopped
2 ½ tablespoons fresh oregano, chopped
1 ½ tablespoons fresh thyme, chopped
1.5 pounds brussels sprouts
2 ounces olive oil
½ teaspoon salt
½ teaspoon pepper
2 pounds butternut squash, cubed
1-inch piece fresh ginger, chopped
1 serrano chili
1 cinnamon stick
1 whole star anise
½ teaspoon whole cumin seed
3 cloves
1 pound apples, peeled and diced
¼ cup water
¼ cup apple cider vinegar
preparation
Instructions
1. Cook wild rice and quinoa separately and set aside.
2. Sauté onion, celery, and garlic in olive oil until fragrant. Add beans and seasonings.
3. Fold in grains and fresh herbs.
4. Toss brussels sprouts and butternut squash with olive oil, salt, and pepper. Roast at 400 degrees Fahrenheit for 15 minutes.
5. For chutney, sauté ginger and spices. Add apples, water, and vinegar and simmer 45 minutes. Remove whole spices before serving.
6. Serve 8 ounces grain mixture with roasted vegetables and chutney.
2. Sauté onion, celery, and garlic in olive oil until fragrant. Add beans and seasonings.
3. Fold in grains and fresh herbs.
4. Toss brussels sprouts and butternut squash with olive oil, salt, and pepper. Roast at 400 degrees Fahrenheit for 15 minutes.
5. For chutney, sauté ginger and spices. Add apples, water, and vinegar and simmer 45 minutes. Remove whole spices before serving.
6. Serve 8 ounces grain mixture with roasted vegetables and chutney.
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