I wasn’t always a big fan of all these ancient grains. It took me a while to warm up to the taste of quinoa, millet, and barley, but now that I’ve acquired a taste for them I can’t imagine what I was thinking before. They are the perfect, tasty, stick-to-your-ribs addition to any diet. Jam packed with protein, fiber, amino acids, the health benefits are plenty.
With the weather getting colder here on the east coast, a hearty breakfast is just what the doctor ordered. Every weekend, I make a big batch of grains and store them in portion control containers (they even freeze well!). Throughout the week, I use a serving to add into my quick dinners and lunches, because meal planning gives me life. It was only a matter of time before I started eating them for breakfast.
If you’ve been following me, you already know how I like to play with my food. For a while now, I’ve been trying different takes on breakfast staples like yogurt and making savory yogurt bowls to start my day. Recently (again it should come as no surprise), I’ve been experimenting with adding grains into my breakfast rotation. Served up sweet or savory, grain bowls are an amazing alternative to that ho-hum bacon and eggs breakfast routine. You must try this!
Breakfast Grain Bowls
- 1/2-3/4c cooked, unseasoned grain (millet, rice, quinoa, or barley)
- splash of cooking oil
- add-ins of your choice
- Prepare as you would any stir-fry
- Sauté the add-ins of your choice in a skillet or wok (scallions, veggie sausage, fresh herbs)
- Place your grain in the wok and continue cooking until they are a golden brown
Some possible combinations to get you started:
- quinoa+scallions+veggie sausage/bacon
- barley+mushrooms+plain yogurt+thyme
- farro+peaches+raw sugar
- bulgur+blackberries+coconut shavings
Image Credit: cooknourishbliss, recipeshub, epicurious