The Grain Bowl from Superba is Breakfast Goals.
'Tis the season for brunch, and this grain bowl from Superba Food + Bread in Venice, Calif. is a superb and healthy choice that still feels indulgent. Head chef Jason Travi said he wanted flavorful grains for the base, so he chose a blend of bulgar wheat, quinoa and rye berries, for their nuttiness. He recommends cooking them up separately and then mixing together once they've cooled.
Their slaw is untraditional too and packs an antioxidant punch with a mix of raw collard greens, pickled radishes, pickled carrots, candied orange rind and shredded coconut. "Initially we were going to use kale," he said, "but I like the crunch of collard greens when they’re undercooked (and when raw, they are chock-full of nutrients)."
He tops it off with toasted cashews, half a sliced avocado and a poached egg that's low-boiled for one hour in 163-degree water... not the easiest feat to recreate at home, but we've started practicing!
Get the recipe below...
6 ounces cooked grains, equal parts rye berries, quinoa, bulgar wheat
1 cup shredded collard greens
1 tbsp shredded coconut
1 tsp candied orange rind (a good substitute is grated orange zest)
2 tbsp pickled carrot (shaved raw will work too, you will just have to add more vinaigrette to the mix)
2 tbsp pickled radish (same as above)
2 oz red wine vinegar (3 parts grapeseed oil, 1 part red wine vinegar)
1 poached egg
4 tbsp crushed toasted cashews
1. Take collard greens and season with salt and pepper to taste.
2. Toss collard greens with the pickled vegetables, coconut, and orange rind. Then add the vinaigrette
3. Let slaw sit for 30 minutes so all the flavors marry together. The slaw will last all day in the fridge.
4. Warm the grains until slightly warmer than room temperature. Place the slaw on top.
5. Add toasted cashews on top of the grains, then add the poached egg.
6. You're ready to eat! Add more of your favorite toppings like avocado, chicken, fish or anything else that sounds good to you.