Grains & Greens Bowl with Sorrel Sauce

Grains & Greens Bowl with Sorrel Sauce

Most of us are familiar with the concept of grain bowls by now, and everyone has their own preferences, so we love to make a mix of things and let everyone choose what goes in their own bowl! Spring brings sorrel, a unique green that has a strong lemony flavor which lends itself beautifully to soups and makes a delightful pairing with salmon or chicken. We’ve included a little template of ideas for the components here, but hope you’ll have fun building your own combinations too! 

For the Sorrel Sauce

(makes about 1 cup)

1 clove garlic or 1 tablespoon sliced green garlic
⅓ cup olive oil 
1 cup sorrel, washed and roughly chopped 
½ cup spinach or parsley, washed and roughly chopped 
1 tablespoon water 
2 tablespoons lemon juice 
½ teaspoon salt 

In the base of a blender or food processor, combine garlic, olive oil, and salt. Process until smooth. Add your sorrel and spinach or parsley, and process until finely chopped, scraping down the sides of the bowl as needed. Add water and lemon juice and blend until smooth. Season to taste with additional salt as needed. Store leftovers in the fridge, and use within 1-2 days. 

For your Grains 

1 tablespoon olive oil 
2 tablespoons thinly sliced green garlic (or 2 cloves garlic, minced or thinly sliced)
2 cups cooked grains of your choice 
Salt 

In a small skillet heat olive oil over medium heat, and add your garlic and a pinch of salt. Sauté for a 2-3 minutes or until the garlic has softened. Transfer to a bowl with the grains and mix to combine. Season to taste with salt as needed. 

For Assembly 

In each bowl, put a big scoop of the grains, a handful of greens, and a combination of the vegetables you’ve chosen (roasted and/or raw!). Add any proteins or other additional add ins as you’d like, and drizzle some of the sorrel sauce over everything. Enjoy! 

Cooked Grains:
Rice
Millet
Quinoa
Orzo
Israeli Couscous

Greens: toss with a vinaigrette of your choice
Mizuna
Mustards
Lettuce
Kale or Collards*

*Prepare these greens by adding a pinch of salt and some lemon juice and massaging them with your hands to soften them before dressing as desired!

Roasted & Raw Vegetables: prepare any of the following as you’d like! 
Carrot 
Fennel 
Radish 
Summer Squash 
Asparagus 
Turnip
Simple Raw Veg Salad (recipe below)

Additional Add Ins 
Crispy Chickpeas (recipe below)
Roasted & Marinated Mushrooms (recipe below)
Salmon 
Chicken 
Poached Egg
Toasted nuts or seeds

Simple Raw Vegetable Salad

(makes about 1 ½ cups)

½ shallot or red onion, thinly sliced 
1 cup shaved vegetables (i.e. radish, fennel, carrot ribbons, celery, asparagus, etc)
Pinch of salt 
1 tablespoon lemon juice 

Combine shallot or red onion with shaved vegetables in a bowl. Add a pinch of salt and toss with the lemon juice. Let sit for 10 minutes before serving. 

Crispy Roasted Chickpeas

(makes about 2 cups)

2 cups or a 15 ounce can of cooked chickpeas 
2 tablespoons olive oil 
¾ teaspoon salt 
¼ - ½ teaspoon black pepper 
¼ teaspoon sumac (optional)

Preheat oven to 450º F and line a baking sheet (a rimmed one if you’ve got it!) with parchment paper. 

Drain chickpeas of their liquid and rinse, then dry them as best as possible by rolling them on a towel. Toss chickpeas with oil, salt, pepper, and sumac in a bowl, and pour onto prepared baking sheet. Bake for 10 minutes, toss and turn the chickpeas, then bake for an additional 10 minutes until golden brown and crispy. Set aside to cool for 5-10 minutes before eating. 

Roasted & Marinated Mushrooms

(makes about 1 ½ cups)

7 ounces (about 2 ½ cups) mushrooms, cut or torn into ¼” thick pieces 
2 tablespoons olive oil 
2 cloves garlic, grated 
1 small shallot, thinly sliced 
Salt 
2 teaspoons sherry vinegar 
1 tablespoon parsley, minced 

Preheat oven to 450º F, and line a baking sheet with parchment paper. 

In a large bowl, combine mushrooms, olive oil, garlic, shallot, and two big pinches of salt. Massage gently with your hands to coat the mushrooms. Transfer to prepared baking sheet and spread mushrooms out evenly so there is some space between them (this will give them crispy edges and prevent the mushrooms from steaming). Roast for 20-25 minutes, or until golden brown and crispy on the edges. Transfer to a bowl and let cool for 5 minutes. Add sherry vinegar and parsley, toss to combine, and season with additional salt to taste. 


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