Lunchbreak: Arbor grain bowl

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Data pix.
Chef Leonard Hollander

2545 W. Diversey

Arbor Grain Bowl

Serves 4 as a meal

You will need:

4-6 cups cooked mixed grains

4 cups roasted vegetables – recipe below

4 soft eggs – technique below

2 tsp chili oil – recipe below

kosher or smoked salt – as needed

1 lemon, zested and juiced

To Assemble :

Heat 2 tbsp butter or olive oil in a large sauté pan over medium high heat. Add in grains and water, heat until water is absorbed and season with salt and pepper to taste.

Divide the grains among 4 bowls, top with roasted vegetables and one soft egg, garnish with fried sage leaves, fresh chopped parsley. Finish the egg with a few drops of chili oil and a bit of smoked Maldon salt. Finish the whole bowl with a bowl with a bit of lemon zest. Cut off sides of lemon and finish each bowl with a squeeze of fresh juice.

Grains –

Sorghum : 1 cup sorghum grain

4 cups water

2 tsp salt

Brown Rice : 1 cup brown rice

2 ¼ cups water

2 tsp salt

Black Lentil : 1 cup beluga or green lentils

1 ¾ cups water

2 tsp salt

Cook grains individually in rice cooker per the ratios above, exact times will vary by the type of cooker you have. (consult the manufacturer’s manual for your rice cooker) Alternatively, grains can be cooked on the stovetop using the same ratios. *Cook grains until tender, add more or less water to the rice cooker or pot if you would like your grains more or less tender.

When reheating, add water as needed and season accordingly. Stocks can be used in addition to water to push flavor in any desired direction.

Roasted vegetables --

½ pound assorted mushrooms

2 carrots – thinly sliced

½ head fennel – halved and sliced

1 clove garlic

2 tbsp olive oil

  1. Heat oil in a large skillet on med-high heat, add in carrots, fennel, and shallot. Toss and sauté for 2-3 minutes,
  2. Add in mushrooms and toss or stir to combine, sprinkle with 1 tsp salt cook for 2 minutes more on high, tossing as needed, season with salt and toss, cook for a few more minutes, until tender.

Soft eggs --

4 large eggs – direct from refrigeration

-In a medium sized, lidded saucepot (at least 4” deep) Bring 1/2” water to a rolling boil, carefully place 4 large eggs into the pot, cover and cook for 6 minutes 15 seconds.  Remove from heat and rinse for 10-15 seconds in cool running water (just long enough to cool the eggs enough to handle them).

Peel the eggs immediately and reserve.

Note: after peeling these can be placed into ice water to chill for later use. To reheat, place egg into 165F water for 2 minutes.

Chili oil --

1 cup Extra virgin olive oil (almost any oil can be substituted here, get weird with it)

1 tbsp red chili flake

1 jalapeno sliced

-Place all ingredients into a small saucepan over medium heat. Heat until the mixture just starts to bubble. Remove from heat and allow the mixture to infuse for 20 minutes, strain through a coffee filter.

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