Best 3 Brown Rice Farro Or Spelt Breakfast Bowl Recipes

BROWN RICE AND FARRO SALAD

Steps:

• Cook the rice. Combine with 1 2/3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 minutes, or until there is no more water in the pot. Turn off the heat, cover the pot with a dishtowel, return the lid, and let sit for 15 minutes. Transfer the rice to a wide bowl or a sheet pan and allow to cool completely.
• Meanwhile cook the farro. Combine with 3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 to 50 minutes, until tender. Turn off the heat and allow the farro to sit in the hot water for another 15 minutes, then drain and place in a paper towel-lined bowl to cool.
• In a large bowl, combine the rice, farro, diced roasted pepper, diced cucumber, feta, basil, and thyme.
• In a small measuring cup or bowl, whisk together the sherry and balsamic vinegars, salt to taste, Dijon mustard and garlic. Whisk in the olive oil. Pour over the grain mixture, add freshly ground pepper, and toss the mixture well.
• Line individual salad plates or a platter with arugula. Top with the salad. Garnish, if desired, with more crumbled feta, and serve.

BROWN RICE BREAKFAST BOWL

Steps:

• In a saucepan over medium-high heat, bring the water to a boil.
• Add in rice and salt; lower heat to medium-low and cook, covered, about 40 minutes or until tender.
• Stir in raisins and walnuts; cook, uncovered 5 more minutes.
• Serve in bowls with milk and brown sugar if desired.

FARRO BOWLS

Steps:

• For the farro and sweet potato: Bring a large pot of salted water to a boil. Add the pearled farro and cook to your desired texture, about 10 minutes. Drain, rinse under cold water, drain again and set aside.
• Heat the olive oil in a medium skillet over medium-high heat. Add the sweet potatoes, season with salt and pepper and cook, stirring occasionally, until cooked on all sides, 5 to 7 minutes. Remove from the heat and set aside.
• For the pickled onions: Combine the vinegar, 1/2 cup water, mustard seeds, black peppercorns, sugar and salt in a medium saucepan over high heat. Bring to a boil and cook until the sugar and salt are dissolved, about 3 minutes. Remove from the heat. Place the onions in a medium heatproof bowl. Strain the vinegar mixture over the onions and let sit until ready to use.
• For the vinaigrette: Whisk together the orange juice, apple cider vinegar, whole-grain mustard and honey in a medium bowl until smooth. Slowly whisk in the olive oil and season with salt and pepper. Set aside.
• For the build: Combine the cooked farro with the baby kale in a large bowl. Drizzle with 3/4 of the dressing. Season with salt and pepper and toss until evenly coated. Divide into 4 serving bowls.
• Divide the sweet potatoes, cucumbers, cherry tomatoes, feta, avocado and 1 cup of the pickled onions evenly among the bowls. Drizzle with the remaining dressing.