Ingredients
With Brown Rice:
½ cup uncooked brown rice
2 cups green cabbage thinly sliced
½ cup canned black beans rinsed/drained
1 large tomato chopped
½ cup corn
½ avocado sliced
With Farro:
½ cup uncooked farro
2 cups baby spinach
½ cup chickpeas rinsed/drained
½ cup cherry tomatoes sliced
2 Persian cucumbers sliced
¼ cup blanched almonds
With Quinoa:
½ cup uncooked quinoa
2 cups purple cabbage thinly sliced
½ cup shelled edamame
1 red pepper thinly sliced
2 carrot diced
½ cup salted peanuts
Garlic Cilantro Sauce:
1 bunch cilantro about 1 cup packed
½ cup Califia Farms Extra Creamy Oatmilk
¼ cup olive oil
1 small avocado
1 garlic clove
½ teaspoon salt
¼ teaspoon black pepper
Directions
01
To cook the brown rice, add the brown rice, 1 ¼ cups water and salt to a pot.
02
Bring to a boil, then reduce to simmer, cover and cook for 40 minutes until all the water is evaporated.
03
Remove from heat, but keep the pot covered for 10 minutes. After 10 minutes, fluff with fork and serve.
04
To cook the farro, add the farro, ¾ cup water and salt to a pot.
05
Bring to a boil, then reduce to simmer, cover and cook for 20 minutes until all the water is evaporated.
06
Remove from heat, but keep the pot covered for 5 minutes. Then drain any excess water, if any, fluff with a fork and serve.
07
To cook the quinoa, add the quinoa, ¾ cup water and salt to a pot.
08
Bring to a boil, then reduce to simmer, cover and cook for 15 minutes until all the water is evaporated.
09
Remove from heat, but keep the pot covered for 5 minutes. Fluff with fork and serve.
10
To make the dressing, combine all the ingredients except for the olive oil in a food processor.
11
While the food processor is running, slowly drizzle the oil until completely emulsified and combined.
12
Adjust the thickness by adding more oat milk or water. Taste to adjust for more salt.
13
To assemble the grain bowls, place the desired ingredients together in a bowl, drizzle with the garlic cilantro sauce and enjoy at room temperature or cold.
