Grain Bowl
- PREP TIME: 10 min
- COOK TIME: 45 min
- SERVES:3-4 people
Products Used
Ingredients
- 2 ¾ c Farro Mushroom Dashi
- 3.5 oz fresh Shiitake mushrooms, stems removed, quartered
- 1 Corn on the cob, broken into quarters
- 4 oz Burgundy broccoli
- 4 oz Wild greens from market (Windfall farms)
- 1 medium tomato
- Nori julienne, sliced thin on paper cutter for garnish
Dressings
- 2 ¾ c Farro
- Mushroom Dashi
- 3.5 oz fresh Shiitake mushrooms, stems removed, and quartered
- 1 Corn on the cob, broken into quarters
- 4 oz Burgundy broccoli
- 4 oz Wild greens from market (Windfall farms)
- 1 medium tomato
- Nori julienne, sliced thin on paper cutter for garnish
- Mushroom Dashi
- 2 ¾ c Farro
- Mushroom Dashi
Methodology
INSTRUCTIONS FOR DASHI
- Put kombu, dried shiitakes and cold water in the base of the opti pot with the pressure cooking lid on.
- Turn setting to slow cook for 45 mins. When finished release the steam and strain the dashi. Skim foam as necessary.
- Let cool to room temperature and add soy sauce to taste.
INSTRUCTIONS FOR FARRO
- Put kombu, dried shiitakes and cold water in the base of the opti pot with the pressure cooking lid on.
- Turn setting to slow cook for 45 mins. When finished release the steam and strain the dashi. Skim foam as necessary.
- Let cool to room temperature and add soy sauce to taste.
INSTRUCTIONS FOR FRIED VEGETABLES
- Put kombu, dried shiitakes and cold water in the base of the opti pot with the pressure cooking lid on.
- Turn setting to slow cook for 45 mins. When finished release the steam and strain the dashi. Skim foam as necessary.
- Let cool to room temperature and add soy sauce to taste.
Final Assembly
- Put kombu, dried shiitakes and cold water in the base of the opti pot with the pressure cooking lid on.
- Turn setting to slow cook for 45 mins. When finished release the steam and strain the dashi. Skim foam as necessary.
- Let cool to room temperature and add soy sauce to taste.