The one dish meal has come a long way. It is no longer strictly an Asian rice bowl or the realm of the vegetarians and can be a hot meal, soup or a salad. Every bite is different as you work your way around the bowl.
A few simple guidelines will make you a master of the grain bowl. Create a balance of flavours and textures.
Sweet, salty and sour can be used in one bowl and crunch can be added for texture. The ingredients are layered and arranged in the bowl rather than tossed. Let people eat in their preferred combinations.
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The base is noodles, grains or a mix of grains: black beans and rice, faro and lentils or soba noodles. Milder grains such as rice, grits and quinoa are best with milder tasting vegetables and proteins.
Heavier grains such as barley pairs with richer meats and vegetables. Toss the grains with chopped herbs such as mint, parsley or chives.
The greens are next. Thinly slice heartier greens like kale and collards and toss with apple cider vinegar to moisten. Squeeze them a few times to tenderize. Tender greens can be left in larger pieces.
Crunch is added with crisp vegetables such as chopped fennel, nuts and seeds.
Sliced grilled chicken, pulled pork, smoked salmon and kielbasa make good toppings. Roasted squash, carrots or sweet potatoes add both crispy and creamy texture. Cut them into bite-sized pieces, toss in olive oil, salt and pepper and a shake of curry powder, all roasted at 425 F (220 C) until tender.
Stir fried tomatoes, spinach or chard add colour.
Drizzle with a sauce or dressing to flavour and moisten. Soy, sesame, curry, mustard or even a soft poached egg with a runny yolk are a few options.
Noodle Bowl With Mushrooms, Spinach and Salmon
The noodles can be cooked ahead and kept in the refrigerator for three days. The stock can also be made a day or two ahead.
• 6 c. chicken or 1.5 L
• vegetable stock
• soy sauce or salt to taste
• 6 oz. soba noodles, 170 g
• cooked and tossed with
• 2 tsp./10 mL sesame oil
• 6 fresh shiitake mushrooms,
• stemmed and thinly sliced
• (simmer stems in stock for
• 20 minutes, remove them and
• discard), or 6 cremini
• mushrooms, trimmed and
• 12-16 oz. salmon fillet 375 to 500 g
• without skin, and cut into four
• equal pieces
• 1 large bunch spinach,
• stemmed, washed in two
• changes of water and coarsely
• chopped or 1-6 oz./170 g bag
• baby spinach, rinsed
• 1 bunch green onions, thinly
• sliced, light and dark green
• parts kept separate
• cilantro leaves and sprigs
• for garnish
1. Bring the stock to a simmer. Taste and adjust seasoning, adding soy sauce or salt if desired. If the noodles have been refrigerated, warm by placing them in a strainer and dipping the strainer into the simmering broth. Then distribute the noodles among four deep soup bowls.
2. Add sliced mushroom caps, salmon fillets, spinach and white and light green parts of the scallions to the simmering stock. Cover and turn off the heat. Let sit five minutes without removing the cover. The salmon should be just cooked through. Leave longer if you want it more opaque.
3. Place a piece of salmon on top of the noodles in each bowl. Ladle in the soup, taking care to distribute the spinach, mushrooms and scallions evenly. Sprinkle on the dark green parts of the scallions, garnish with cilantro and serve.
Source: Adapted from Martha Rose Schulman.
Chicken Burrito Bowl
• 4 boneless skinless chicken breast halves
• 1 lime or 2 tbsp. 30 mL
• tarragon wine vinegar
• 1/4 c. plus 2 tbsp. 125 mL/30 mL
• olive oil
• 1 tbsp. chili powder 30 mL
• 1/2 tsp. tomato paste 2 mL
• 2 c. long grain rice 500 mL
• 2 qt. water 2 L
• 2 tbsp. butter 30 mL
• 2 tsp. salt 10 mL
• bunch of cilantro
• 3/4 c. cubed bell peppers 200 mL
• 1/2 c. diced tomatoes 125 mL
• 1/2 c. diced onions 125 mL
• 1/2 c. kernel corn 125 mL
• 1 c. chopped romaine 250 mL
• lettuce
• 2 green onions, chopped
• small bunch of cilantro,
• chopped
• 1/4 c. sour cream 60 mL
1. Chop all vegetables and set aside.
2. In a medium bowl, mix the halved chicken breast with the 1/4 cup (60 mL) olive oil, tomato paste and chili powder. Squeeze half of a lime on the mixture and mix. Cover the chicken and allow to marinate in fridge for 15 minutes or more.
3. Boil water in a large pot, pour rice and let simmer on low heat until rice is soft but not fully cooked. Drain in a colander and place a clean tea towel over the rice and let it steam while you prepare the rest of the meal. Toss with cilantro just before serving.
4. Heat a grill or pan on medium-high heat, place chicken on grill and cook for five minutes on each side. Turn down heat and cook until done. Place on cutting board and cover with foil for 10 minutes. Slice and serve.
5. Fill bowl with desired amount of rice. Top with romaine lettuce and other vegetables. Drizzle with juice of half a lime or tarragon wine vinegar and remaining olive oil, then add sliced chicken. Garnish with sour cream and chopped green onions.
Apricot Curry Sauce
• 1/2 c. apricot jam 125 mL
• 1 tbsp. red curry paste 15 mL
• 1/4 c. white wine vinegar 60 mL
• 1/2 c. chopped onion 125 mL
• 1 tsp. minced garlic 5 mL
• 1 tbsp. Worcestershire sauce 15 mL
• 1/4 tsp. ground cinnamon 1 mL
1. In a small bowl, whisk all ingredients. This sauce keeps for about four days in the refrigerator.
Sesame Soy Sauce
• 1/3 c. toasted sesame oil 80 mL
• 1 tbsp. minced garlic 15 mL
• 1/3 c. orange juice 80 mL
• 1/4 tsp. five spice powder 1 mL
• 1/4 tsp. red pepper flakes 1 mL
• 1/4 tsp. ground fennel seed 1 mL
• 2 tbsp. balsamic vinegar 30 mL
• 2 tbsp. soy sauce 30 mL
• 1 tbsp. sugar 15 mL
1. In a small bowl, whisk all ingredients. This sauce keeps for about four days in the fridge.
