Fall Grain Bowl

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Fall Grain Bowl

Yield 2

Author Judy Doherty

Prep time

8 Min

Cook time

10 Min

Inactive time

35 Min

Total time

53 Min

The nutty farrow grain is so delicious paired with little piles of fall veggies, such as kale salad, candied walnuts, sweet potatoes, and shredded chicken, which could be replaced with chickpeas.

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Ingredients

• 1 cups cooked farrow grain (1:1 grain to water in an Instant Pot or follow package directions, making a big batch and freezing the leftovers)
• 2 cups kale
• 1 apple cored and diced
• 2 tsp olive oil
• 2 tsp red wine vinegar
• 1/2 cup shredded rotisserie chicken, skinless
• 2 small sweet potato, microwave, peel, and cut into chunks, then drizzle with maple syrup
• 2 tablespoons walnut halves, candied in 2 tsp honey in a skillet

Instructions

1. Make the farrow according to package directions, or use one cup of farrow and one cup of water, and cook on the rice setting in the instapot. It is better still to double that and freeze the leftovers.
2. Top the cooked farrow with a little oil and vinegar. Divide it between two bowls using about a cup per serving.
3. Top the farrow with the remaining ingredients: rotisserie chicken, baked sweet potato chunks, kale and apple salad, and candied walnuts.
4. To candy the walnuts, add the walnuts and honey to a skillet and cook for a few minutes, until they are brown. Take care, it takes a while, like 5 to 7 minutes, and then browns very fast after that. Keep the stove on low and stir frequently.
5. Optional: top with 1 tsp of your favorite dressing or mix a little mustard with oil and vinegar.

Nutrition Facts

Calories

610

Fat

14 g

Sat. Fat

2 g

Carbs

101 g

Fiber

13 g

Net carbs

88 g

Sugar

17 g

Protein

26 g

Sodium

209 mg

Cholesterol

31 mg

Freeze any leftover flour for another use.

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