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Happy 2018!

Happy 2018!

English Breakfast Bowl

Happy 2018!

What a year! While it’s always great to make new resolutions, some of ours will definitely stay the same, and that means keeping these Grain Bowl recipes around! When the icy winter months hit, sometimes its hard to summon the energy to get out of bed, let alone turn on the stove to cook a meal. Let us help you out a bit. These two Grain Bowls are filled with nutrients and are super simple to make. While the ingredients may look daunting at first, a lot of them you’ll probably find lying in your kitchen cabinets or pantry. They’re also really easy to find at any local supermarket. So indulge and start the year feeling GREAT. We promise these will keep you ahead of the game.

English Breakfast Bowl

1 teaspoon olive oil
¼ cup onion, sliced
¼ cup mushrooms, sliced
1 link sausage, sliced
¾ cup quinoa
½ teaspoon salt
1½ cups chicken broth
½ cup cherry tomatoes, halved
1 cup baby spinach
¼ cup black beans
2 large eggs, poached
Directions: Add the olive oil, onion, mushroom, and sausage to the Rice Cooker and switch on. Once onion starts to soften add the quinoa, salt, and chicken broth. Cook until water is absorbed. Add the beans, tomatoes, and spinach and cook for 5 more minutes. Top with poached eggs.

Mujadarra Breakfast Bowl

½ onion, sliced
½ teaspoon cumin seeds
2 teaspoons olive oil
1½ cups chicken broth
½ cup basmati rice
½ cup brown lentils
1 teaspoon salt
½ teaspoon ground pepper
Yogurt Garnish:
½ cup Greek yogurt
¼ cup shredded cucumber
2 tablespoon fresh mint, chopped.
juice of 1 lime
Directions: Add the olive oil, cumin seeds, and onion to the Rice Cooker. Cook until onion is golden brown. Add water if it starts to stick to the bottom of the Rice Cooker. Set onions aside. Add the rice, chicken broth, lentils, salt, and pepper to the rice cooker and cook until all the broth is absorbed. Mix the Greek yogurt, cucumber, mint, and lime together. Serve mujadarra topped with caramelized onions and yogurt mixture.

Couscous Salad

1 cup of couscous
1½ cups vegetable or
chicken stock
¼ cup crumbled goat
¼ small red onion, diced
10 cherry or grape
tomatoes, halved
¼ cup sliced almonds
¼ cup golden raisins
¹⁄8 cup olive oil
salt and pepper, to taste
Directions: Place the couscous and stock in a rice cooker.
Cover with lid and switch on. Once the cycle is
complete, transfer cooked couscous to a large
bowl. Toss with remaining ingredients and serve.

Mujadarra Breakfast Bowl