Healthy Grain Bowl скачать в хорошем качестве

Healthy Grain Bowl

This is the ultimate healthy grain bowl, packed with vibrant ingredients that will satisfy every craving. Recipe as follows: Ingredients: For the Farro: 4 cups chicken or vegetable stock 1 ½ cups farro 1 bay leaf 4 thyme sprigs Kosher salt, to taste  2 tablespoons olive oil For the Salmon: 2 lemons, juiced and zested 1 orange, juiced and zested  1 tablespoon honey   ½ cup extra virgin olive oil  1 teaspoon za'atar 1 teaspoon sumac Kosher salt and black pepper, to taste 2 (8 ounce) salmon filets   For the Herby Yogurt: ½ cup Greek yogurt 2 tablespoons chopped parsley 1 tablespoon chopped dill 1 tablespoon chopped mint 1 lemon, zested and juiced ½ teaspoon honey Kosher salt and black pepper, to taste For Assembly and Garnish: ½ small bunch mint, finely chopped ½ small bunch flat leaf parsley, finely chopped ¼ small bunch dill, finely chopped  2 Persian cucumbers, thinly sliced ½ cup crumbled feta cheese  Pomegranate seeds, for garnish  Toasted pistachios, for garnish Avocado, for garnish  Lemon zest, for garnish Orange zest, for garnish Directions: 1. Preheat the oven to 425°F. Place an oven rack in the second position below the heating element. 2. In a small spouted measuring cup, add the lemon zest and juice, the orange zest and juice, honey, olive oil, sumac, za’atar, salt and pepper. Whisk to combine.  3. Add the marinade to an 8x8 or 9x9 pan, then add the salmon filets, skin side up to the pan. Cover with plastic wrap. 4. Transfer to the refrigerator and marinate for at least 30 minutes and up to 2 hours. 5. Line a sheet tray with a thin tea towel or paper towels. Set aside. 6. Add the chicken stock to a large saucepan, bring to a boil and season with salt. Add the farro to a fine mesh strainer or colander and rinse to clean off any excess starch. 7. Then add the farro, bay leaf, and thyme and cook according to package directions. Once the farro is done cooking, remove it with a spider or a large slotted spoon onto the prepared sheet tray. 8. Dry the farro as much as possible with the tea towel or paper towels, then transfer half of it to another sheet tray. Drizzle the olive oil over the farro, season with salt, then bake for 15-20 minutes, or until deeper brown and crunchy. Remove from the oven and allow to cool. Keep the oven on. 9. Place a wire rack on top of a sheet tray. Add the salmon filets, skin side down, to the wire rack. Using a pastry brush or spoon, brush 2 tablespoons of the marinade onto each filet, then season with salt. 10. Bake for 15-20 minutes, then increase the oven heat to broil and broil for 3-5 minutes, or until the salmon is golden brown and the internal temperature of the salmon reaches 135°F for tender and flakey meat. 11. Remove the salmon from the oven and allow to cool on the sheet tray until ready to plate. 12. In a small mixing bowl, add the yogurt, herbs, lemon zest and juice, salt, and pepper and mix well to combine. Refrigerate until ready to use. 13. In another small mixing bowl, add the cooled, boiled farro and the crunchy farro. Toss gently to combine, then divide between two bowls. 14. Using a fish spatula, gently slide the spatula in between the salmon skin and the flesh. It should separate easily, allowing you to transfer the skinned salmon directly to the bowl. 15. Add the salmon to the bowl, then add the herbs, cucumbers, pomegranate seeds, feta cheese, toasted pistachios and avocado around the bowl. Finish with additional olive oil, if desired. Serve immediately. Follow Nick’s Kitchen:   / nickskitchen     / nickskitchen     / nickskitchens      / @nickdigiovanni      / @chef