The classic grain bowl is a dead easy way to start moving your chutney from the jar to the plate (or bowl, as the case may be). In the picture above, I used whole wheat couscous, which I do realize is not truly a grain. But this idea works equally well with bulgar, farro, or quinoa (a pseudo-cereal), so I’m grouping it all under the grain heading for ease.
I toss the warm grain of the day with some chopped arugula or spinach, top it with a couple of soft boiled eggs (I am partial to the six minute egg), and lay down a generous spoonful of chutney along the side. If you’ve got a container of pre-cooked grain in the fridge (or portions in the freezer), it takes nearly no time.
As I eat this quick little bowl, I make sure to get a little chutney into each bite of the egg, grain, and green for maximum deliciousness. I’ve eaten versions of this meal with plum chutney (that’s what you see above), as well as rhubarb, apple, and pear. Each variation has been different and wonderful. Best of all, it can be eaten for breakfast, lunch, or dinner, so it’s a good one to have your mental arsenal for days when you need fast sustenance no matter the time of day.
How are you using your preserves this week?