Roasted Rainbow Grain Bowl with Creamy Herb Sauce
If you want to add more gluten free and lacto ovo vegetarian recipes to your collection, Roasted Rainbow Grain Bowl with Creamy Herb Sauce might be a recipe you should try. One serving contains 404 calories, 10g of protein, and 28g of fat. For $2.05 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe is liked by 7 foodies and cooks. It is brought to you by Pumpkin & Peanut Butter. If you have asparagus, Grain Medley, fresh basil leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 40 minutes. Overall, this recipe earns a great spoonacular score of 85%. Herb-roasted Fingerling Potatoes With Whole-grain Mustard, Roasted Filet Of Beef With Whole-grain Mustard & Herb Crust, and Creamy Gorgonzola Teff with Herb-Roasted Tomatoes are very similar to this recipe.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
8 stalks of asparagus
1 tablespoon butter (vegan or regular)
6 rainbow carrots, peeled and chopped into 1'' chunks
1/2 cup cashews (soaked in water for at least 2 hours)
1/2 teaspoon dried basil
1 tablespoon extra virgin olive oil
handful of fresh basil leaves
2 cloves garlic
1 package of Hodgson Mills Ancient Grain Medley (I used Rosemary + Garlic)
1 Small red pepper, chopped into 1'' chunks
1 sprig of rosemary (leaves only)
salt and pepper, to taste
1 1/2 cup water
2-3 tablespoons water
Equipment:
baking sheet
oven
pot
stove
blender
bowl
Cooking instruction summary:
Preheat oven to 400 degrees F. Chop red pepper and rainbow carrots into 1'' chunks and place on baking sheet with trimmed asparagus. Drizzle with 1 tbsp of extra virgin olive oil, and sprinkle with dried basil, salt, and pepper. Roast for 25-30 minutes.While the veggies are roasting, pour 1 1/2 cups of water and a package of Hodgson Mills Ancient Grain Medley into a medium sized pot. Add in a tablespoon of butter and bring to a boil on the stove. Turn down to a simmer and cover for 10-15 minutes. Once liquid is absorbed, uncover and let the grains sit for 5 minutes, then fluff with a fork.Time to make the creamy herb sauce! Drain the soaked cashews and place them in a high speed blender. Add in 2 cloves of garlic, rosemary leaves, basil leaves, and salt and pepper. Turn the blender on high and slowly pour in 2-3 tablespoons of water. Continue to puree until the cashews become a smooth, creamy sauce. Add more water, if needed. To plate your dish, start by placing a large scoop of the Ancient Grain Medley into each bowl. Top each bowl with a serving of each of the roasted vegetables, then drizzle on the creamy herb sauce. Enjoy!
Step by step:
1. Preheat oven to 400 degrees F. Chop red pepper and rainbow carrots into 1'' chunks and place on baking sheet with trimmed asparagus.
2. Drizzle with 1 tbsp of extra virgin olive oil, and sprinkle with dried basil, salt, and pepper. Roast for 25-30 minutes.While the veggies are roasting, pour 1 1/2 cups of water and a package of Hodgson Mills Ancient Grain Medley into a medium sized pot.
3. Add in a tablespoon of butter and bring to a boil on the stove. Turn down to a simmer and cover for 10-15 minutes. Once liquid is absorbed, uncover and let the grains sit for 5 minutes, then fluff with a fork.Time to make the creamy herb sauce!
4. Drain the soaked cashews and place them in a high speed blender.
5. Add in 2 cloves of garlic, rosemary leaves, basil leaves, and salt and pepper. Turn the blender on high and slowly pour in 2-3 tablespoons of water. Continue to puree until the cashews become a smooth, creamy sauce.
6. Add more water, if needed. To plate your dish, start by placing a large scoop of the Ancient Grain Medley into each bowl. Top each bowl with a serving of each of the roasted vegetables, then drizzle on the creamy herb sauce. Enjoy!
Nutrition Information:
covered percent of daily need
