How to Embrace Wabi Sabi Items for Your Home

How to Cook Quinoa

Nutty and often chewy after it’s cooked, The Almighty Quinoa has probably appeared on your radar in the last decade, and you even know how to pronounce it (KEEN-wah). The Incan superfood is a complete protein with nine essential amino acids after all, which is especially attractive to vegetarians who usually can’t get some types of protein found in meat. But how should you cook quinoa?

In the cold months, make a warm vegetable side with dried fruit and nuts. Try a savory soup or at breakfast, a filling porridge. When it’s warm out, whip up a cold grain salad with crisp lettuce and fresh fruit. Use quinoa as a substitute for other grains in any recipe (although it’s not really “other” as quinoa is a seed, hence all that protein!). Use quinoa in place of rice under a stir-fry with peppers, onions, and a meat-like spicy Italian sausage, or an Asian-inspired chicken or tofu dish.

Ancient Grains for Modern Meals, $17.98 on Amazon

Cook healthy, protein-packed ancient grains every day!

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Whatever you do to it, first you need the basics on how to prepare it (hint: treat it like a grain).

How to cook quinoa:

1. Rinse the raw quinoa. Scoop out the portion you want to cook (1 cup of raw quinoa makes 3 cups of cooked quinoa) and rinse it in a strainer, preferably a fine wire mesh strainer, running your fingers through the seeds until the water runs clear, about a minute or two. You want to get rid of the bitter natural coating called saponin.

2. Toast the quinoa (optional, but it creates a more nutty, intense flavor). Heat a glug of olive oil in a pot and toast the qunioa, stirring occasionally, for just about a minute.

3. Add liquid and bring to a boil. You want a 1:2 ratio of quinoa to liquid, so if you’re using 1 cup of raw quinoa, add 2 cups of water or broth, plus a pinch of salt, and let it come to a boil.

4. Reduce the heat to a simmer. Cover the pot with a tight-fitting lid, and let it cook for 15 to 20 minutes. You know it’s done, or in the neighborhood, when you see the germ pop out of the seed, creating a spiral that wraps around it.

5. Remove from the heat. Take the quinoa off the burner and let it sit, covered, for about five minutes.

6. Fluff with a fork. Be sure to taste-test at this point too. If the quinoa has more liquid at the bottom of the pot or it’s too crunchy for your taste, then cook it a bit longer.

Wunder Basket Organic Mixed Quinoa, 5 pounds for $22.99 on Amazon

A blend of red and white quinoa if you like to mix it up.

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Armed with these instructions, try a few of our ideas on spicing up and coloring your quinoa with all sorts of add-ins.

Quinoa Recipes

Just like you can use quinoa in place of grains, feel free to swap in things like fonio, rice, or even couscous in these recipes if you’re fresh out of quinoa.

1. Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Scallion Dressing

That recipe name is a mouthful, isn’t it? And so is the dish, with all those root vegetables — sweet potatoes, carrots, parsnips, and turnips — plus Brussels sprouts. Go ahead: eat the rainbow, in your bowl. Get our Warm Quinoa Salad recipe.

2. Healthy Quinoa Breakfast Porridge with Figs

Tired of oatmeal every morning? Mix it up and add more complex protein to your breakfast time. With a touch of maple syrup, milk, dried figs, freshly grated nutmeg, a cinnamon stick, and walnuts, it’s quite the morning treat — in only 20 minutes (or make a large batch and reheat through the week). Get our Healthy Quinoa Breakfast Porridge with Figs recipe.

3. Spicy Thai Coconut Quinoa

With coconut milk and brown sugar, you get some sweet creaminess. With the Sriracha hot sauce, you’ve got your heat. With the peanuts, toasted sesame oil, quinoa, and tofu, you’ve got your nutty protein. Lime gives an acidic tang. Lastly, the cilantro, carrots, broccoli, and scallions contribute fresh, colorful produce to the situation. And this is a flavorful situation. Get our Spicy Thai Coconut Quinoa recipe.

4. Baked Quinoa Adobado

Quinoa is treated as a main, meaty dish in this casserole with spicy smoke coming from chipotle peppers in adobo sauce and jalapeños. The queso fresco makes it cheesy. We like that. Get our Baked Quinoa Adobado recipe.

5. Quinoa Chowder with Spinach, Feta, and Scallions

This gluten-free meal could be lunch or a light dinner. It’s given a bit more heft with some Yukon Gold potatoes and a hardboiled egg. Get our Quinoa Chowder with Spinach, Feta, and Scallions recipe.

6. Quinoa with Kale and Pecans

If you want an easy, healthy side dish and are tired of the usual rice or potatoes, go with this idea. Cook the quinoa separately while you sauté the onions, garlic, and kale before combining the two. Pecans add another dimension of flavor and texture. Get our Quinoa with Kale and Pecans recipe.

7. Vegan Quinoa-Stuffed Grilled Zucchini

When mixed with cashews, garlic, cayenne, and other spices and herbs, quinoa becomes the main attraction, stuffed within beautiful green zucchini boats. If it’s too cold to grill outside, use a Foreman grill or broil it. Get our Vegan Quinoa-Stuffed Grilled Zucchini recipe.

8. Basic Quinoa Salad

By itself, quinoa is bland (there, we said it). You gotta spice it up with a bunch of complementary flavors, such as salty cheese, tangy lemon juice, and some fresh vegetables. Here’s a start. Get our Basic Quinoa Salad recipe.

9. Slow Cooker Quinoa-Stuffed Peppers

White beans of your choice, tangy, salty feta cheese, scallions, and some optional hot sauce fill out the rest of the insides of these mild, slightly sweet stuffed peppers. They make great vehicles that add even more flavor, color, and nutrition. Get our Slow Cooker Quinoa-Stuffed Peppers recipe.

10. Cheesy Quinoa Cakes

These are healthy, packing all of quinoa’s nutrition and protein goodness, but at the same time satisfy a serious cheese craving. Go ahead; indulge without overdoing. Get the Cheesy Quinoa Cakes recipe.

Related Video: The Ultimate Ancient Grain Bowl Celebrates African Cuisine

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Here’s Every Tool You’ll Ever Need to Carve a Perfect Pumpkin

It’s October, and you know what that means, right? Halloween is almost here! While you may not be able to trick-or-treat, and you may not feel totally comfortable dressing up anymore, there’s still one tradition you can enjoy, no matter how old you are: making jack-o-lanterns! If you’re wondering about the latest and greatest in jack-o-lantern gadgetry, I’m here to help you with a guide to all the gear you’ll need to turn your pumpkin into one ghoulish gourd!

When I was younger, carving a pumpkin required four things: 1) a pumpkin (duh); 2) a steak knife; 3) a spoon (for scooping!); and 4) a candle. Since then, a lot has changed. Why? Because people started taking their pumpkin carving really seriously. Gone are the days when three triangles and a mouth were all that was required. These days, jack-o-lanterns are works of art. And, as any good artist will tell you, your tools matter! Additionally, safety has become more of a concern, and a lot of the tools out there are designed to be safer on skin and fingers than a regular, old kitchen knife. Disclaimer: While safer, some products are not suitable for children without supervision, or at all. Please use your discretion.

Related Reading: The Best of Pumpkins: Why They’re The Ultimate Fall Fruit

When I visited a pumpkin farm I happened upon a wall full of pumpkin carving equipment. I was stunned. So. Many. Tools. Apparently, my carving has been amateur hour, over here, ‘cause nowadays there are instruments and methods I’d never heard of. In case you’re super interested in taking your carving game to the next level, I thought I’d run down some innovations I’ve discovered.

Professional Pumpkin Carving Kit, $19.98 on Amazon

Amazon

If you’re looking to elevate your pumpkin-carving game, the first thing you should check out is a pumpkin carving kit. Put the steak knife and spoon away. It’s time you had real implements for your craftsmanship. Buy Now

Keyfit Pumpkin Carving Knife, $27.85 on Amazon

Amazon

If you already have a kit, but need more than the starter package, you’re gonna need to upgrade your gear. Anyone who’s anyone knows that the first step in making your jack-o-lantern is cutting it open, and getting all the goop out. While carving a design can be a precision enterprise, hacking off the hood is more of a power move. As a result, you need a knife like this one from Keyfit that’s both safe, and up to the challenge.Buy Now

Dakota Products Pumpkin Gutter, $11.75 on Amazon

Amazon

The most annoying part of the pumpkin carving process is scoopin’ the goop. That sounds like a Pauly Shore line, doesn’t it? Scoop the goop, bud, scoop the goop. Yeah, I referenced Pauly Shore. I’m not ashamed of it, either. Anyway, scooping pumpkin goop is a real drag. In my day (in the oldest old-man voice possible), we used the adult-sized kitchen spoon to help us. Now, you have options. Looking for a perfectly adequate option? Try this one. If you’re wanting to Tim-The-Tool-Man-Taylor things, The Pumpkin Gutter attaches to most drills (did you say power tools?) and lets you get down to business with some p-p-p-power. Speaking of power…Buy Now

Pumpkin Masters Power Saw, $14.99 on Amazon

Amazon

You read that title correctly. They now make power saws for pumpkin carving. I guess that makes sense. Sometimes, depending on how intricate a pattern you’re hoping to carve, your fingers don’t have the endurance needed to get the job done. If that’s the case, this power saw might help.Buy Now

“Realistic Pumpkin Carving” by Lundy Cupp, $11.69 on Amazon

Amazon

Have you ever seen a pumpkin that was a little too good, and wondered, “Just how in the heck did they carve that thing?” Well, sometimes the answer is that the carver is a really talented artist. But if you know the carver was your cousin, Fred, who’d just as soon stick crayons up his nose than draw something magnificent with them, chances are he used a stencil. Hold on. It sounds like Fred shouldn’t be allowed to carve pumpkins without supervision. Who’s watching Fred?! For some spooky realistic ones, this book has you covered. Yikes!Buy Now

Pumpkin Masters Pumpkin Surface Carving Kit, $9.99 on Amazon

Amazon

If you liked the look of those spooky, realistic stencils, then you’ll likely need some tools that will help you carve the surface of the pumpkin without cutting holes all the way through. This creates a translucent appearance. The pumpkin glows. Surface scraping tools give you the control you need to allow you to create a bit more contour and definition without making a full cut.Buy Now

Kohree LED Pumpkin Lights, $21.99 on Amazon

Amazon

Everyone knows that a jack-o-lantern needs light to come to life. When I was younger, we just used tea candles. But they burn out, or blow out, or won’t light when it’s a little wet. And you know what they call a burned out jack-o-lantern? A disgrace. So, to keep yourself from a load of embarrassment on All Hallows Eve, spring for a fancy-pants electronic light set like this remote-controlled pair of flameless candles.Buy Now

Pumpkin Masters Jack O Lantern Teeth Set, $11.44 on Amazon

Amazon

Are you tired of needing to carve teeth into your pumpkin, only to have them look bogus, or average, or non-intimidating? Pfff. Worry no more! Now, you can buy pop-in pumpkin teeth to take your jack-o-lantern from ho hum to horrifying!Buy Now

Elcoho Pumpkin Decorating Sticker Set, $5.99 on Amazon

Amazon

Are you sick of the mess that carving pumpkins brings, but still want to be festive? Don’t fret. A simple, fun solution is this sticker set which will allow you to decorate up to nine different pumpkins.  Buy Now

The Perfect Pumpkin Carving and Seed Roasting Set, $7.99 on Amazon

Amazon

Is your favorite part of carving pumpkins roasting the seeds? If so, there are pumpkin carving kits designed with you in mind. This kit gives you everything you need to design your jack-o-lantern and then roast your seeds. Not bad. Not bad at all.Buy Now

If this is the year you decide to take carving to the next level, hopefully I’ve helped give you a head start on some of the gadgets and gear that can help. As always, whenever carving or working with tools that can carve, be careful, and make sure safety comes first. With that said, have fun this Halloween! And check out some spooky Halloween wreaths to hang on your door and complement your jack-o-lantern.

See all the best of pumpkins on Chowhound.

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11 Grain Salads Great for Dinner, and Even Better for Lunch the Next Day

Whole grains are nutritious, delicious, and totally versatile, as these 11 healthy grain salad recipes attest. They’re great for dinner and the leftovers make a perfect packed lunch for work or school.

We’re glad long-forgotten grains have become popular again—quinoa and farro and freekeh, oh my! Over the past several years, many varieties of whole grains have become more readily available in grocery stores and valued as healthier alternatives to more processed foods. While keto dieters may shun them due to carbs, most whole grains are rich in vitamins and minerals, and most are also gluten-free. Paleo eaters put a premium on them, as do many vegans and vegetarians, but they’re good for anyone seeking a hearty alternative to rice and pasta, or just a new make-ahead meal option.

Whether you plan on serving them as a side with dinner or making them the basis for a whole meal, a grain salad full of herbs, vegetables, and more is a splendid way to inject each kernel with flavor. Better yet, grain salads can generally be made ahead of time and will even carry you through a week of leftover-based lunches. Top them with whatever grilled protein you like, or don’t. Add cheese, extra veggies, or whatever you please.

Don’t be intimidated next time you see a sack of wheat berries, millet, fonio, or kamut while shopping. With these recipes at the ready, they’ll be your new go-to staples.

1. Basic Quinoa Salad

Chowhound

“Basic” may sound like an insult, but we mean it with love and care. With a short and simple ingredient list, this recipe transforms quinoa into something exciting without going too over the top, but it’s easy to adapt to whatever other ingredients you have on hand or are in the mood for. Get our Basic Quinoa Salad recipe.

2. Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Scallion Dressing

Chowhound

Packed full of root vegetables and seasoned with ginger, sherry vinegar, and soy, this quinoa salad is a fine example of vegan cooking at its most satisfying. Get our Autumn Quinoa Salad recipe.

3. Tabbouleh

Chowhound

Tabbouleh gets its signature rugged texture from bulgur, a form of cracked wheat. Packed full of parsley, mint, and other springy add ins, it’s a breath of fresh green on the plate. Get our Tabbouleh recipe.

4. Wild Rice and Edamame Salad

Chowhound

This recipe may look to Japanese ingredients like edamame, sesame, and rice vinegar for flair, but it also has the sort of mild-mannered versatility that makes it a fitting addition to any barbecue, potluck, or picnic. Get our Wild Rice and Edamame Salad recipe.

5. Wild Rice, Pecan, and Cranberry Salad

Chowhound

Don’t let this salad’s many shades of brown fool you—it also has bright pops of flavor hiding in its midst. Cranberries, orange zest, and a glug of pomegranate molasses turn it into something that’s borderline fruity. Get our Wild Rice, Pecan, and Cranberry Salad recipe.

6. Wheat Berry Salad with Harissa and Pistachios

Chowhound

Wheat berries have a pleasant nuttiness to them that is echoed further through the addition of pistachios in this salad. Tossed in a yogurt and harissa dressing, it also manages to fit in a hint of creaminess and spice. Get our Wheat Berry Salad with Harissa and Pistachios recipe.

7. Seared Scallops with Lemony Farro and Arugula Salad

Chowhound

Farro has a depth to it that is often associated with heavier fall or winter dishes. But it can be light and summery, too; lemon makes it sunnier, and a squeeze of citrus makes almost any seafood dish better. This recipe takes that idea one step further: the lemon dressed farro adds a lightly tart touch to each bite, making for a brilliant supporting player to scallops. Get our Seared Scallops with Lemony Farro and Arugula Salad recipe.

8. Rye Berry Salad with Herbed Kefir Dressing

Jennifer Davick

Nutty rye berries are the whole grain form of rye; they’re high in dietary fiber, amino acids, and manganese, and delicious when they mingle with sweet carrots and crunchy fried onions in a tangy, herb-packed kefir dressing. Get the Rye Berry Salad recipe.

9. Barley with Winter Greens Pesto

Chowhound

Pleasantly chewy barley is great simply tossed with a generous amount of pesto; this version is made from winter greens, but a classic basil pesto is just as good. Mix in whatever roasted vegetables or other odds and ends you have to bulk it up and add color. Get the Barley with Winter Greens Pesto recipe.

10. Chino Ranch Farro Bowl

Carolynn Carreno

This one is something of a study in textures: toothsome farro supports a rainbow of crisp-tender roasted veggies, nutty kale-pistachio pesto, and fresh mozzarella cheese, for a lively and wholesome combination. But you can switch up the toppings however you like—add crunchy chopped almonds, toasted pumpkin seeds, creamy avocado, grilled salmon, or a runny poached egg, just for starters. Get the Chino Ranch Farro Bowl recipe.

11. Freekeh Pilaf with Spiced Roasted Butternut Squash

Lucy & Greg Malouf

The lightly smoked aroma of freekeh can be the basis for all sorts of inventive flavor pairings. Here, warm spices like cinnamon, allspice, and Aleppo pepper combine with sweet roasted butternut squash and shallots, plus fresh thyme and pomegranate molasses. You’ll want to eat it all fall—and yes, it’s technically a pilaf, but serve it in a bowl and you can call it a salad. Get the Freekeh Pilaf with Roasted Butternut Squash recipe.

Related Video: The Ultimate Ancient Grain Bowl from Chef Pierre Thiam

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Best New Healthy Cookbooks for Fall 2019

The upcoming crop of new fall cookbooks is ripe with choices for everyone, including those who want more healthy eating inspiration. Even if you don’t fully commit to being vegan, vegetarian, keto, Whole30, or anything else, it’s always a good idea to add more healthy recipes to your repertoire. And with the right cookbook (like any and all of the best new healthy cookbooks below), they’ll be delicious dishes too.

Maybe once, plant-based cookbooks and gluten-free cookbooks were niche, but now they’re mainstream in the best way possible—and they’re great additions to your shelves even if you’re a wheat-eating omnivore. These are some of the ones we’re most looking forward to this fall.

Related Reading: The Best Low-Sugar Cookbooks for Keto, Paleo, and Diabetic Diets

“Umami Bomb: 75 Vegetarian Recipes That Explode with Flavor” by Raquel Pelzel, $19.95 on Amazon

Amazon

Publish Date: September 3, 2019

Full disclosure: this is not a cookbook that promises nothing but low-fat or low-carb options, but it is a vegetarian cookbook with super satisfying recipes built around the most umami-rich ingredients—like mushrooms, miso, aged cheese, and caramelized onions. Quitting or even just cutting down on meat consumption is definitely beneficial to both your health and the environment, but it doesn’t have to mean eating salads and seitan for every meal. There are lots of nutritious (and delicious) options here, like a mushroom and eggplant stir-fry with hoisin, and falafel-spiced grilled mushrooms with miso-tahini dressing, but there are also more indulgent (and surprising) vegetarian options like a parmesan-enriched bone broth stand-in, mushroom bacon, and a chocolate cake enhanced with soy sauce, plus plenty of cheesy winners like gouda-apple-thyme galettes and a creamy tomato pasta bake with chard and ricotta. Check out the umami bomb caramelized onion grilled cheese sandwich recipe for a little taste of what’s in store.Buy Now

“Whole Food Cooking Every Day: Transform the Way You Eat” by Amy Chaplin, $28 on Amazon

Amazon

Publish Date: September 17, 2019

Whole foods are simply ingredients in their natural form, or as minimally processed as possible, and this book builds them into recipes that are vegetarian, gluten-free, dairy-free, and free of refined sugar, with an eye toward making it easy to eat that way every day (or as often as you want to). You’ll find master recipes like baked tempeh, gluten-free breads, and whole grain porridges that morph into various customized versions (plus suggestions on further tweaking them to be your own)—most of which can also be made several days in advance, so you can prep for the week and set yourself up for success. You’ll probably learn at least a few new tricks too, like how to make creamy dressings from raw veggies and deliciously different ways to flavor homemade coconut, seed, and nut butters. (And you’ll definitely want to check out Amy Chaplin’s previous book, “At Home in the Whole Food Kitchen,” for even more inspiration.)Buy Now

“The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels” by Erin Gleeson, $24.50 on Amazon

Amazon

Publish Date: September 17, 2019

We’ve been fans of Erin Gleeson’s Forest Feast blog since its inception (and a few years ago, were lucky enough to snag some recipes from 2016’s “Forest Feast Gatherings,” plus some tips for a stylish but low-effort Valentine’s Day party). We’re eagerly anticipating this latest offering of vegetarian recipes, all inspired by Gleeson’s Mediterranean travels—not least of all for the uniquely beautiful book styling that combines watercolor illustrations with lush photography. But of course, we’re also looking forward to the food with French, Spanish, Italian, and Portuguese flavors, including salads, pastas, drinks, sides, sweets, and lots of little nibbles equally perfect for parties or easy weeknight dinners.Buy Now

“Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood” by Aran Goyoaga, $24.50 on Amazon

Amazon

Publish Date: September 24, 2019

While this gluten-free cookbook does include brilliant GF baked goods from sourdough bread to apple tarte tatin and gluten-free pasta like ricotta gnudi, it’s also full of healthy, naturally gluten-free recipes that make this a must-add even for those who eat wheat on the regular. Who wouldn’t want Braised Chicken with Apples and Cider, or Roasted Carrot and Cashew Soup (all gorgeously photographed to boot)? A fair number of the recipes are also vegetarian, or are easily made meatless. Along with dishes for weeknights and special get-togethers, find fun projects like gluten-free puff pastry and even instructions for making your own cultured butter.Buy Now

“The Whole30 Friends & Family: 150 Recipes for Every Social Occasion” by Melissa Hartwig Urban, $21 on Amazon

Amazon

Publish Date: October 15, 2019

The Whole30 challenge can be difficult at the outset (no alcohol, grains, dairy, legumes, added sugar, etc.), but with compliant cookbooks at the ready, it’s no sweat—and can last a longer than a single month. This Whole30 cookbook is designed for gatherings of all kinds, from birthday parties and brunches to tailgating parties and movie nights, so you can celebrate without sacrificing health goals or flavor. There are recipes not just for every occasion, but every course: drinks, dips, mains, sides, desserts, and more—and of course, holidays (including Friendsgiving) are covered too.Buy Now

“The Wholesome Yum Easy Keto Cookbook: 100 Simple Low Carb Recipes” by Maya Krampf, $18.89 on Amazon

Amazon

Publish Date: October 22, 2019

The popular keto blog Wholesome Yum is a great source of easy, gluten-free, low-carb recipes (and keto meal plans), and the forthcoming cookbook will include 80 brand new recipes not available anywhere else (plus 20 old faves from the blog). Each one is illustrated with a photo and handy tips—and, in keeping with the Wholesome Yum brand, every recipe only calls for 10 ingredients (or fewer). If you’re new to keto, you’ll also find helpful info on diving in and keeping to the low-carb lifestyle—but even if you’re only keto-curious, you’ll still find lots of delicious things to make and eat.Buy Now

“I Can Cook Vegan” by Isa Chandra Moskowitz, $29.99 on Amazon

Amazon

Publish Date: October 29, 2019

Isa Chandra Moskowitz is something of a vegan cookbook queen, and this new title emphasizes vegan recipes for home cooks, with easy-to-find ingredients and easy-to-follow instructions. Whether you’re a committed vegan determined to start cooking more, a flexitarian looking to eat fewer animal products, or just want to cook for vegan friends or family and need a little guidance, the 125 recipes in this book will walk you through everything you need to know. There’s vegan pasta, salads, sandwiches, sheet pan suppers, desserts, and more, and the lessons will not only result in tasty vegan meals, but will help make you a more well-rounded and competent cook in general.Buy Now

“The Fonio Cookbook: An Ancient Grain Rediscovered” by Pierre Thiam, $24.95 on Amazon

Amazon

Publish Date: November 11, 2019

Chef, author, and activist Pierre Thiam has been spreading the word about fonio, an ancient African grain, for several years now, and if you haven’t tried it yet, there’s no better time than the present. The tiny, gluten-free grain is packed with nutritional benefits, and is also an environmentally beneficial crop that’s helping small farms in Africa turn a profit. This cookbook demonstrates how versatile the healthy grain is too—use it in traditional West African dishes like Fonio Fritters with Sweet Potato, modern creations like Fonio Seafood Paella, even in sweets like Fonio Chocolate Cake with Raspberry Coulis—and is a great addition to anyone’s kitchen, gluten-free or otherwise. Read more about Chef Thiam’s mission, philosophy, and Senegalese cooking to tide you over in the meanwhile.Buy Now

Check out our full list of the best cookbooks for fall 2019.

Which one are you most looking forward to? Let us know in the comments!

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Spaghetti and Meatballs

Spaghetti and meatballs is such a comfort food classic! The meatballs are made from ground beef and Italian sausage, served with a sauce with mushrooms, onions, basil, and Parmesan. Dig in!

Continue reading "Spaghetti and Meatballs" »

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How to Make the Ultimate Ancient Grain Bowl

In our latest Chow-To episode, senior video producer Guillermo Riveros visits chef, writer, and activist Pierre Thiam at his fast casual restaurant, Teranga, where he serves Senegalese-inspired grain bowls (the ultimate power lunch). Chef Thiam’s aim is to educate health-conscious American consumers on traditional African superfoods, while also improving the lives of producers by restoring biodiversity to the planet through highly sustainable ancient crops. Together they make a Yassa Bowl using West African red rice, a super grain with great nutritional value.

Man on a Mission

Chef Thiam grew up in Senegal, where food was all around him, but cooking was very much a gendered activity; his mother and aunts were the ones who cooked, and while he may have loved food, he would never have expected to make a career in the kitchen. Once he moved to New York City, his roommate convinced him to take a busboy job and that changed everything. The initial culture shock he experienced stepping into the kitchen and seeing only men was real, but so was Chef Thiam’s determination to bring West African flavors to the city.

He was inspired early in life by Senegal’s first president, Léopold Sédar Senghor, who talked about a new humanism and “the rendezvous of giving and receiving,” of a universal civilization in which all cultures would gather together as equals around a communal table, each with their own contribution to share.

Chowhound

Ancient Grains: Good for Everyone

In that spirit, in addition to running the kitchen at Teranga, speaking around the world as a guest lecturer and chef about world hunger alleviation, responsible tourism, and Africa’s diverse culinary history, Chef Thiam has also written cookbooks and become a champion of traditional African grains.

In doing research for his first cookbook, he came across fonio, an ancient grain that may be the oldest cultivated cereal in Africa (with a history going back at least 5,000 years). Called “the seed of the universe” by Mali’s Dogon people, fonio is indeed a powerful food. It’s packed with protein, fiber, iron, and other nutrients, while also being gluten-free and low-glycemic—and it’s a hardy crop, growing where most other grains won’t, without requiring much water.

Yolélé Fonio, 3 bags for $19.95 on Amazon

This gluten-free ancient grain deserves a place in your pantry.

Buy Now

And yet, it had largely disappeared from the modern Senegalese diet.

Chef Thiam co-founded Yolélé Foods to bring fonio to the attention of a global market, and in so doing, to give back to his native country. Cultivating fonio is good for the environment (since it needs very little water, it can help combat desertification), and good for farmers in Africa, who often struggle with poverty. Chef Thiam’s TED talk about fonio is fascinating, and you can also read more about his mission on the Yolélé Foods site.

When we visited Teranga, Chef Thiam used another traditional African grain, Liberian red rice (from Fabrar Liberia), but you can certainly use fonio as the base for this bowl instead.

Chowhound

Yassa Grain Bowl Recipe

The dish itself is inspired by the food from south Senegal, where Chef Thiam’s family originated, and includes several components: yassa (lots of onions cooked slowly with lime juice, bay leaf, garlic, and Scotch bonnet, plus grilled chicken, or sometimes grilled fish); a black-eyed pea salad with fresh vegetables and a spicy garlic and ginger dressing; and sweet fried plantains.

In Chef Thiam’s culture, there is also a deeply held belief that strangers, foreigners, and guests (whether you’re expecting them or not) bring blessings; you receive the blessings by sharing the best you have with those guests—so cook this dish and enjoy it with everyone around you.

Chicken “Yassa”

Ingredients

• 6 chicken thighs (skinless, boneless)
• 2 tablespoons fresh thyme, finely chopped
• 4 scallions, finely chopped
• 1 cup lime juice (6 to 7 limes)
• 1⁄4 tablespoon white vinegar
• 1 tablespoon sea salt
• 1 tablespoon freshly cracked black pepper
• 2 cups peanut or vegetable oil
• 1 pounds yellow onions, cut in thick strips
• 1 whole Scotch bonnet pepper
• 1 bay leaf tablespoon salt
• 1 1⁄2 teaspoon freshly ground black pepper

Instructions

1. In a large bowl, combine the chicken pieces, thyme, scallions, about 1/4 cup of the lime juice, vinegar, sea salt, pepper, and 1 tablespoon of the oil. Mix well so the chicken is thoroughly coated. Cover and marinate in the fridge for at least 2 hours or overnight.
2. Heat a grill until hot. Remove the chicken from the marinade; discard remaining marinade. Grill the chicken until it’s almost cooked through, 6 to 7 minutes on each side. (It will finish cooking in the onion sauce, imparting to the sauce its lovely grill flavors.) Transfer the chicken to a platter, cover loosely with aluminum foil, and set aside.
3. Meanwhile, in a large pot, heat the remaining 3 tablespoons oil over medium-high heat. When the oil is hot, add the onions and cook for 1 to 2 minutes without stirring. Stir once with a wooden spoon, then allow the onions to begin caramelizing. Only stir from time to time to avoid scorching, but make sure to allow the onions to get some color, 10 to 12 minutes.
4. Stir in the Scotch bonnet and bay leaf. Continue cooking and stirring for about 5 minutes, until the pepper is slightly fragrant and the onions have a uniform light brown color; add 1 to 2 tablespoons water only as needed to avoid scorching.
5. Add the remaining lime juice to taste. Season with the salt and pepper. Add the grilled chicken, any juices that have accumulated in the platter, and the 1 cup water. Stir well. Simmer until chicken is completely cooked through, 10 to 15 minutes.
6. Remove bay leaves and the Scotch bonnet (or leave the pepper in for the brave).

Black-Eyed Pea Salad

Ingredients

• 1 cup chopped parsley
• 5 cups cooked black-eyed peas (roughly 3 cups dried peas makes 5 cups cooked; you can use canned if you're in a hurry)
• 1 red bell pepper, stemmed, seeded, and finely chopped
• 1 cup cherry or grape tomatoes, chopped
• 1/2 cup sliced red onion
• 1 medium cucumber, seeded and finely chopped
• 2 serrano peppers or 1 habanero or Scotch bonnet chile, stemmed, seeded, and minced
• sea salt and freshly ground black pepper, to taste
• minced, pureed, or grated ginger
• minced, pureed, or grated garlic
• lime juice
• olive oil
• salt and pepper

Instructions

1. Make dressing: Mix the ginger, garlic, lime juice, and olive oil; mix vigorously to emulsify. Add salt and pepper to taste and strain if you like. Set aside.
2. Combine all of the salad ingredients when ready to serve and mix with dressing (you can also build the whole salad except for the parsley ahead of time and add parsley when ready to serve).

Fried Plantains

Ingredients

• 4 large, very ripe plantains
• 1 1/2 cups vegetable oil
• kosher salt or sugar (optional)

Instructions

1. Trim ends of plantains, peel, and cut diagonally into 1-inch pieces.
2. Heat the oil in a large skillet over medium-high. Carefully place 1 plantain piece in oil. If it bubbles vigorously, the oil is ready. If it doesn’t, wait another minute, and try again. Working in batches, cook plantains, turning once, until beginning to brown, 1–2 minutes per side.
3. Reduce heat to low and continue to cook, turning occasionally, until soft and deep golden brown, 6–8 minutes.
4. Transfer to a paper towel-lined sheet tray. Season with salt and/or sugar, if desired. Serve hot.

Red Rice

Ingredients

• 2 cups rice
• 1 cup water
• pinch of salt
• butter (optional)

Instructions

1. Rinse the rice. Ugh, I know, rinsing is annoying, but it takes 20 seconds and gets rid of dusty starches.
2. Always remember 1:2. For most types of rice, you'll always use a ratio of 1 cup rice to 2 cups water, which you can scale up or down. (Double-check your rice packaging to be sure.) Feel free to swap in chicken or vegetable broth for more flavor.
3. Bring water to a boil. Then stir in rice and salt. And if you want to add a tab of butter, too, go for it—your rice will taste 10x better.
4. Lower heat to a steady simmer. After adding the rice, the temperature of your water will drop significantly, and it'll stop boiling. Let it come back to a gentle simmer (otherwise you run the risk of your water cooking off faster than your rice gets tender).
5. Cover the saucepan and reduce the heat to low. Though it will be tempting, keep the lid on! You don't want to mess with the steam. This is very important.
6. Check after 18 minutes for white rice. I always set a timer for 18, knowing that it probably will be perfect, but could need another minute or two. Let the rice be your indicator, not the water. If there's a little water leftover, it's totally fine! Just tilt the saucepan slightly to drain it out. (Cooking brown rice or red rice? Check at 30 minutes. It could take up to 45 minutes total for these firmer types of rice.)
7. Turn off the heat, replace the lid, and let it rest for a few minutes in the steamy saucepan. Patience is a virtue, my friend.
8. Fluff it up with a fork. Easy peasy.

Put all these components together into one satisfying and nutritious bowl:

Chowhound

Or mix and match for other meals.

More Recipes from Chef Thiam

Senegal: Modern Senegalese Recipes from the Source to the Bowl by Pierre Thiam, $31.50 on Amazon

Get more of the chef's recipes in this vibrant Senegalese cookbook.

Buy Now

The Fonio Cookbook: An Ancient Grain Rediscovered by Pierre Thiam, $24.95 on Amazon

Discover just how versatile and delicious fonio in in this book that comes out in November.

Buy Now

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