Grain bowls are always on our menu, and for good reason. They're versatile, filling, easy to pull together, and great for meal prep. We tend to cook up big batches of several ingredients on Sundays, then get creative with what we have leftover throughout the week.
To get started, follow this simple formula: grain base, protein, something crunchy, and something tangy or sweet. Need a little inspiration? Check out our go-to grain bowl recipe, featuring farro, seared salmon, pickled onions, and greens. We hope you enjoy.
Prep Time: 20 Minutes
Cook Time: 35 Minutes
For Picked Onions
- 1 large red onion very thinly sliced
- ½ c. apple cider vinegar
- ½ c. water
- 1 ½ tbsp. honey
- 1 ½ tsp. kosher salt
For Farro & Salmon
- 1 c. farro
- 1 tsp. kosher salt
- 1 bay leaf
- 7 tbsp. olive oil (divided)
- ½ lb. salmon (1 large piece or 4 small filets)
- 1 leek, thinly sliced up until green part
- 1 fennel bulb, thinly sliced (save fennel fronds, set aside for topping)
- 1 bunch of dinosaur kale, rinsed well and thinly sliced
- ¼ c. toasted pistachios, sliced almonds, or other toasted seeds
- ¼ grated parmesan, manchego, or feta cheese
- ½ c. fresh herbs, chopped (dill, parsley, basil, mint, or any combination)
- ½ lemon
- Salt and pepper to taste
- 1 tablespoons oil (olive, avocado, coconut all work)
- Start by preparing the pickled onion. Place sliced onion in a mason jar or airtight container. Add remaining ingredients to your Equal Parts Small Pot. Bring to a simmer. Let cool and then pour over the onions. Give the jar a shake and push onions down so they’re coated in vinegar mixture.
- Refrigerate for at least 30 minutes. Pro tip: pickled onions are best used within 3 days but will stay in fridge 2-3 weeks and will liven up many other dishes.
- Next, combine farro in your Equal Parts Small Pot with 2-3 cups of water, 1 teaspoon of kosher salt and 1 bay leaf. Bring to a boil and reduce to a simmer, approximately 30 minutes or until water has been absorbed and farro is tender to touch. Add more water if necessary.
- While Farro is cooking, rinse salmon filets and pat dry. Season with salt and pepper. Then, heat 1 tablespoon of oil in your Equal Parts Big Pan until simmering.
- Add the salmon skin-side up and sear until golden brown on the bottom, about 4 minutes per filet. Flip the salmon. Add more oil if needed, about 4 minutes more.
- As the farro and salmon are cooking, turn your attention to the veggies. Start by heating 2 tbs olive oil in your Big Pan. Add sliced leeks, sauté for approximately 3-4 min. Add fennel and stir to combine.
- Continue cooking for an additional 5 mins until vegetables are tender. Stir occasionally to prevent over browning. Add kale, drizzle an additional 1 tbs of olive oil, stirring to coat and cooking another 10-15 min until kale has softened.
- By this time, salmon and farro should be about done and you can start getting creative with how to assemble the grain bowls.
- To serve family style, place farro in your large Equal Parts Prep Bowl. Drizzle with 1-2 tablespoons of olive oil, squeeze juice from about ½ lemon, adding salt and pepper to taste. Top with greens and mix to combine. Sprinkle nuts (if using) and grated cheese, giving the entire bowl another stir. Top with pieces of flaked salmon and sprinkle with fresh herbs and chopped fennel fronds.
- You can also plate salmon on a serving dish and set up the rest of the ingredients like a DIY grain bowl bar, so everyone can customize to their taste.
Questions? Text us.
Connect with a culinary expert from our community. We can walk you through the recipe, suggest ingredient swaps, or help you improvise if you make a mistake (it happens). Consider us your friend in the kitchen.