Asian Grain Bowl

Many have asked, so here it is in detail, enjoy!

There are two aspects of this dish that contain gluten, the Farro and the Crispy Wonton. Omitting these will make the dish gluten free and at that point vegan. You can add whatever protein, add or swap veggies, avocados are a great addition. 

Items needed for this dish:

Eggroll, or Wonton Wrappers

Quinoa, Farro, Brown Rice (even amounts)

Carrots, shredded and pickled

English (Seedless) Cucumber, sliced thin, skin on

Crispy Chickpeas

Pea Tendrils (Sprouts are ok too)

Miso Vinaigrette

It might be easier to buy your favorite vinaigrette and mix in a little miso.

Directions:

The farro, brown rice and quinoa can be cooked stove top, oven or steamer. All of them will cook great at the same time.The quinoa will be bloomed and the farro will be al dente.

The edamame can be bought frozen fresh. You can poach a bit and chill if you want.

 

We pressure cook our chickpeas, dry them and then fry in canola, toss with salt and pepper. You can buy them canned, strain, dry and wither bake or pan fry in oil till crispy.

Pickled Carrots: 

In a pot, add 1 cup apple cider vinegar, 1/4 water, 5T sugar, 1T salt, 1T dill, 1t yellow mustard. Bring to a boil, pour over the carrots and into your fridge for at least overnight.

At The Kitchen, you can add slow roasted pulled pork, roasted chicken, roast turkey, or fried egg. 

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