This second image adds freshly cooked yellow squash to the leftovers, creating another meal with a bit of a twist. The idea is to start with a nutritious grain—not white rice—add some steamed or stir fried veggies, drizzle with an interesting sauce, then top with nuts or seeds to complement the dish.
I love using different ethnic flavors in grain bowls: Asian, Italian, Mexican, Indian. By using different combinations of herbs, spices and condiments it's easy to come up with a variety of options.
Tip: cook extra when preparing grains. They freeze well or just tuck away in the fridge for a quick meal another day.
Simple dishes like these, easy to prepare, loaded with fresh vegetables, make meal time fast and fun. The secret to elevating them from a blah bowlful, is to drizzle with an interesting sauce.
recipe may be doubled - as it keeps well.
1/2 cup Hoisin sauce
2 TBS rice wine vinegar
1 TBS chili paste
3 TBS finely minced sweet onion
Place all ingredients in small bowl and whisk with fork until well combined. Store covered in fridge. (I store in small jars to save space.)