Fall Grain Bowl

Written By Judy Doherty, MPS, PCII
Fall Grain Bowl

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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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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