+++++++++++++++++++++++++++++++++++
‘
About the Recipe: Grain bowls can be varied with the type of grains, variety of vegetables, and the sauce or dressing that you enjoy. The soft eggs added a tasty delicious accent to the dish.
Do try making your own grain bowls for dinner. What a great way to serve a healthy supper!
Cook’s Note: I used four different grains that I prepared ahead. I liked the idea that I could freeze any leftover grains in small freezer bags to use for other dinners.
Suggested Grains from Chef Leonard Hollander
Sorghum: 1 cup sorghum grain – use 4 cups water; 2 tsp. salt
Brown Rice: 1 cup brown rice – 2-1/4 cups water; 2 tsp. salt
Black Lentils: 1 cup beluga or green lentils – 1-3/4 cups water;
2 teaspoons salt
Recipe by: Chef Leonard Hollander from Arbor Restaurant on WGN TV Chicago
https://wgntv.com/2018/01/02/lunchbreak-arbor/
pdf for Copy of Recipe – Arbor Grain Bowls
+++++++++++++++++++++++++++++++++++
