Burrito Grain Bowls Recipes
WHOLE GRAIN BURRITO BOWLS
Sorghum is sold in the grain section and bulk bins of some specialty food stores and organic markets. You can also buy in online at Bob's Red Mill. Alternatively, other whole grains such as brown rice or barley may be substituted. The cooking time and ratio of grain to water will vary
Provided by Katie Morford
Categories Dinner
Time 1h25m
Number Of Ingredients 12
Steps:
- Put the sorghum and water in a medium pot and bring to a boil over high heat. Drop the heat until the water simmers, cover with a lid and simmer until the sorghum is tender with no starchy bite, about 1 hour. If the water dries out while cooking, add another quarter cup and continue cooking until done.
- When the sorgum is cooked, drain off any water and return sorghum to the pot. Add the cilantro, scallions, lime juice, butter, cumin, and salt. Stir well.
- Divide the sorghum into four bowls. Top with warm black beans, warm vegetables, and sliced avocado. Garnish generously and as desired with salsa, cheese, and sour cream.
- Serve immediately.
MILLET "BURRITO" BOWL
When I was pregnant with my son, John Jr., all I wanted in life was Mexican food. This was a dish I came up with to satisfy some of those cravings in a mindful way, rather than constantly caving to my ultimate weakness: chips and salsa (which I would happily have eaten for breakfast, lunch, and dinner).
Provided by Daphne Oz
Categories HarperCollins Healthy Quick and Healthy Grains Radish Arugula Salad Cumin Bean Vegetarian Wheat/Gluten-Free Lime Juice Dinner Lunch
Yield Serves 8
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the millet and cook until the millet is tender, about 20 minutes. Drain and rinse under cool water, shaking out as much water as possible. Transfer the millet to a large bowl and toss with 1 tablespoon of the olive oil.
- Add the cumin seeds to a small dry skillet set over medium heat. Toast 3 to 5 minutes, shaking the pan regularly, until you smell a nutty aroma and hear some gratifying crackling and popping. Remove from skillet quickly to avoid burning. Transfer to a spice grinder or mortar and pestle to gently crush, or tip out onto a cutting board and use a heavy-bottomed pot to do the same.
- In a small bowl, combine the cumin, lime juice, coriander, 1 teaspoon salt, and pepper to taste. Whisk in the remaining 3 tablespoons olive oil.
- Add the pinto beans, radishes, scallions, and arugula to the bowl with the millet. Drizzle in the dressing and toss with a fork to combine. Sprinkle with the cheese and pumpkin seeds and serve with a lime wedge, plus salsa and sour cream on the side, if desired.
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BURRITO BOWL | RICARDO
2019-11-13 Rice. In a pot, bring the water and salt to a boil. Add the rice and stir with a wooden spoon. Reduce the heat to low. Cover and cook for 18 minutes. …
From ricardocuisine.com
5/5 (28)Total Time 55 minsCategory Main Dishes
From ricardocuisine.com
5/5 (28)Total Time 55 minsCategory Main Dishes
- In a pot, bring the water and salt to a boil. Add the rice and stir with a wooden spoon. Reduce the heat to low. Cover and cook for 18 minutes. Let sit for 5 minutes. Fluff the rice with a fork.
- Meanwhile, in a non-stick skillet over medium-high heat, cook the meat in the oil along with the spices for 6 to 8 minutes or until golden, breaking the meat up with a wooden spoon. Add the chili sauce and cook for 30 seconds while stirring. Keep warm.
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5/5 (1)Calories 470 per serving
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5/5 (1)Calories 470 per serving
- Combine beans, water, chili powder, cumin, and 1/4 teaspoon of the salt in a small saucepan, and cook over medium until beans are hot, about 3 to 4 minutes. Remove from heat, and cover to keep warm.
- Heat oil in a medium-size cast-iron skillet over medium-high. Add corn, and cook, stirring occasionally, until slightly charred, about 5 minutes. Sprinkle with 1 1/2 teaspoons of the lime juice and remaining 1/4 teaspoon salt. Set aside.
- Cook brown rice according to package instructions, and transfer to a medium bowl. Stir in 2 tablespoons of the cilantro and remaining 1 1/2 teaspoons lime juice.
- Divide warm beans, corn, rice, lettuce, cheese, and avocado among 4 bowls. Top with pico de gallo, sour cream, and remaining 2 tablespoons cilantro.
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