At least once a week I find myself making Ina Garten’s warm grain bowl! I was gifted her incredible cookbook Go-To-Dinners for Christmas last year and have really enjoyed trying out various recipes. If you are a fan of salads or grain bowls, this is for you! A blend of grains, lettuce, veggies and nuts – this bowl is the perfect dish for any season. I have included a breakdown of the recipe below including my own personal tweaks. I hope you enjoy Ina Garten’s warm grain bowl as much as I do!
Ingredients –
¼ cup whole grain bulgur wheat (I use substitute quinoa instead, use a grain of your choice!)
Kosher salt and freshly ground black pepper
½ red onion, cut into 8 wedges through the stem
1 ½ pounds butternut squash, ½ inch diced (I use sweet potato instead)
3 ounces baby arugula (can use any lettuce)
4 ounces baby kale, julienned crosswise
½ cup frozen shelled edamame, defrosted
½ cup dried cranberries
½ cup toasted walnuts or pecans (1 ½ ounces)
¼ cup Champagne or white wine vinegar
2 teaspoons Dijon mustard
½ teaspoon minced garlic
3 ounces creamy goat cheese, thickly sliced
Instructions –
Preheat the oven to 400 degrees.
In a small saucepan, bring 1 cup of water to a boil. Remove from the heat, add the bulgar (or quinoa or any other grain!) and add 1 teaspoon salt, cover and set aside for 30 mins.
Meanwhile, combine the onion, butternut squash (or sweet potatoes) and carrots on a sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle with 2 teaspoons salt and 1 teaspoon pepper, and toss well. Spread the vegetables in one layer and roast for 25-30 minutes, tossing once, until all the vegetables are tender.
Meanwhile, combine the arugula, kale, edamame, cranberries, and walnuts in a large bowl. In a small bowl, whisk together the vinegar, mustard, and garlic and slowly whisk in the ½ cup olive oil. While the bulgur and vegetables are still hot, pour enough vinaigrette on the greens to moisten and divide among four large bowls. Spoon a quarter of the bulgur and some goat cheese in the center of each bowl and distribute a quarter of the vegetables on top. Sprinkle with salt, drizzle with the extra vinaigrette and serve warm.
