Early Fall Greens and Grains Bowl
If you’re anything like me, you LOVE a salad that’s not really a salad. You know what I’m talking about right? It’s PACKED with toppings, to the point that there are definitely veggies, but it’s more of a grain bowl than a salad at a certain point. It’s September, it’s still a balmy 80 degrees outside, and you’d really like true fall to hurry up and get here. You want something cold, but you really don’t just want a bowl of leaves.
If you’ve ever felt this, I got you!
I am a HUGE grain bowl fan. A grain bowl can be a really awesome way to add in folate and fiber rich carbs to your eating pattern, and pile on the tasty toppings too! For my clients with hypothalamic amenorrhea, a grain bowl also might be a nudge away from skimpy salads and towards a nutrient and energy dense meal that will help them move closer to period recovery. This grain bowl uses farro, one of my favorite ancient grains that tastes a bit like a cross between rice and oatmeal. My lazy chef hack is picking up the 10-minute, quick cook farro at Trader Joe’s.
This grain bowl recipe was inspired by the in-between - not a hot meal, but still hearty. Warm flavors, but fresh ones too. Not totally past summer produce, but not yet into full blown winter either. It happens to be vegetarian, but those with insulin resistance who might want a bit of extra protein could totally add some chicken, steak, or salmon for even more blood sugar stability.
One of my favorite highlights here is the use of green onions. While throwing together this salad, I was on the phone with my very good friend who suggested I sauté the white parts with garlic, and leave the green parts raw for more depth of flavor. GENIUS. I also reduced the lemon juice a bit to take out some of the bitterness. **chef’s kiss**
Ready for the recipe? Let’s get into it!
Early Fall Greens and Grains Bowl
Ingredients
- 1/2 cup dry farro
- 2 Tbsp olive oil
- 4 green onions, chopped, whites and greens separated
- 1 Tbsp garlic, minced
- juice of 2 lemons
- salt and pepper to taste
- 2 tsp za'atar seasoning
- 3 cups lacinato kale, chopped
- 1/2 cup radishes, diced
- 1/2 cup cherry tomatoes, halved
- 6 oz feta cheese, crumbled
- 1 can chickpeas, drained and rinsed
Instructions
- Boil farro according to directions on the package.
- Meanwhile, heat olive oil in a skillet over medium heat. Saute garlic and whites of green onions until soft and slightly golden. Season with salt and pepper. Add lemon juice and reduce for about 5 minutes. Set aside to cool. Add za'atar seasoning, and additional salt and pepper to taste.
- Once farro is done cooking, drain and toss in a large bowl with kale while warm to wilt the kale. Let cool to room temp.
- Once kale and farro are cool, toss with remaining veggies, chickpeas, cheese, and dressing. Enjoy by itself or as a side to chicken, steak or salmon.