Burrito Grain Bowls Recipes

WHOLE GRAIN BURRITO BOWLS

Whole Grain Burrito Bowls image

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

Ingredients

1 cup sorghum
3 cups water
1/4 cup chopped fresh cilantro
2 scallions, thinly sliced (white and light green parts)
2 tablespoons fresh lime juice (about 1 juicy lime)
1 tablespoon butter
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 cups cooked, warmed black beans (one 16-ounce can)
2 cups chopped cooked vegetables such as zucchini, peppers, corn, or broccoli (warm)
1 large ripe avocado, sliced
Garnishes: Favorite salsa, crumbled Cotija cheese or grated Monterey Jack or Cheddar cheese, sour cream

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

Millet

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

Ingredients

Kosher salt
1 1/2 cups millet
4 tablespoons extra-virgin olive oil
2 teaspoons whole cumin seeds
1/4 cup fresh lime juice (3 to 4 limes), plus 1 lime cut into wedges for serving
3/4 teaspoon ground coriander
Freshly cracked black pepper
1 (15-ounce) can pinto or black beans, drained and rinsed
4 radishes, halved and thinly sliced
4 scallions, finely chopped
4 cups baby arugula or torn arugula
3/4 cup crumbled Cotija, feta, or goat cheese
1/4 cup roasted and salted pumpkin seeds (pepitas)
Salsa and sour cream for serving (optional)

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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