Grain Bowls

Cook's Illustrated

Brown Rice Bowl with Vegetables and Salmon

Ingredients

• 1/4 cup vegetable oil, divided
• 3 scallions, white and green parts separated and sliced thin on bias
• 2 teaspoons grated fresh ginger, divided
• 1/3 cup distilled white vinegar
• 1 tablespoon sugar
• 1 3/4 teaspoons table salt, divided, plus salt for cooking rice
• 1 English cucumber, quartered lengthwise, seeded, and sliced on bias ¼ inch thick
• 1 3/4 cups short-grain brown rice
• 1 pound carrots, peeled and sliced on bias ½ inch thick
• 1 pound shiitake mushrooms, stemmed, caps larger than 2 inches halved
• 1 (1-pound) skin-on salmon fillet, about 1½ inches thick at thickest part
• 4 teaspoons hoisin sauce, divided
• 1 tablespoon sesame seeds, toasted

Directions

1. Adjust oven rack to lowest position and heat oven to 500 degrees. Heat 2 tablespoons oil in large saucepan over medium heat until shimmering. Add scallion whites and 1½ teaspoons ginger and cook, stirring constantly, until fragrant, about 30 seconds. Transfer scallion mixture to small bowl.
2. Bring 6 cups water to boil in now-empty saucepan. While water is coming to boil, whisk vinegar, sugar, ¾ teaspoon salt, and remaining ½ teaspoon ginger in medium bowl until sugar is dissolved. Add cucumber and stir until coated. Set aside, stirring occasionally.
3. Add rice and 1 teaspoon salt to boiling water. Reduce heat and simmer until rice is tender, about 30 minutes. Drain rice well and return it to saucepan. Cover and set aside.
4. While rice is cooking, toss carrots with 1 tablespoon oil and ½ teaspoon salt. Spread in even layer on half of rimmed baking sheet. Toss mushrooms with 2 tablespoons water, remaining 1 tablespoon oil, and remaining ½ teaspoon salt and spread in even layer on other half of sheet. Roast until vegetables are just beginning to soften and brown, about 10 minutes.
5. While vegetables are cooking, cut salmon in half. Halve each piece crosswise to create 4 equal pieces. Make 2 shallow slashes about 1 inch apart along skin side of each piece, being careful not to cut into flesh. Brush flesh side of each piece with ½ teaspoon hoisin.
6. Reduce oven temperature to 275 degrees and remove sheet. Push vegetables to either side to clear space in middle of sheet. Carefully place salmon, skin side down, in clearing. Return sheet to oven and roast until vegetables are tender and browned and centers of fillets are still translucent when checked with tip of paring knife and register 125 degrees (for medium-rare), 10 to 12 minutes.
7. Measure out ¼ cup cucumber liquid and add to scallion mixture. Whisk in remaining 2 teaspoons hoisin. Stir 2 tablespoons dressing into rice.
8. Spoon rice into 4 wide bowls. Place 1 piece of salmon on top of rice. Arrange carrots, mushrooms, and cucumbers in piles that cover rice. Drizzle salmon and vegetables with remaining dressing. Sprinkle with sesame seeds and scallion greens. Serve, passing sriracha separately, if using.

Farro Bowl with Vegetables and Sausage

Ingredients

• 1/4 cup vegetable oil, divided
• 8 garlic cloves, sliced thin
• 1 1/4 teaspoons table salt, divided, plus salt for cooking farro
• 1/3 cup white wine vinegar
• 1 tablespoon sugar
• 8 ounces seedless green grapes, halved
• 1 1/2 cups farro
• 1 pound sweet Italian sausage
• 1 pound broccoli rabe, trimmed and cut into 1-inch lengths
• 2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
• 2 teaspoons Dijon mustard

Directions

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Heat 3 tablespoons oil and garlic in large saucepan over medium heat, stirring constantly once garlic starts to sizzle. Cook until garlic is light golden brown, 3 to 5 minutes. Drain garlic in fine-mesh strainer set over medium bowl; reserve oil. Transfer garlic to paper towel–lined plate and sprinkle with pinch salt. (Do not wash saucepan or strainer.)
2. Combine vinegar, sugar, and ½ teaspoon salt in second medium bowl. Microwave until simmering, 1 to 2 minutes. Add grapes and stir until coated. Set aside, stirring occasionally.
3. Bring 6 cups water to boil in now-empty saucepan. Add farro and 1 teaspoon salt. Reduce heat and simmer, stirring occasionally, until farro is tender, 20 to 25 minutes. Drain farro in fine-mesh strainer and return it to saucepan. Cover and set aside.
4. While farro is cooking, spray rimmed baking sheet with vegetable oil spray. Place sausages on 1 side of sheet. Toss broccoli rabe with ½ teaspoon salt and remaining 1 tablespoon oil and pile on opposite side of sheet. Spread bell peppers in middle of sheet and sprinkle with remaining ¼ teaspoon salt. Roast until vegetables are tender and browned in spots and sausages are browned in spots and register at least 160 degrees, 20 to 25 minutes, flipping sausages and stirring vegetables halfway through roasting.
5. Measure out 2 tablespoons grape liquid and add to reserved garlic oil. Whisk in mustard and 2 tablespoons water. Stir 3 tablespoons dressing into farro. Transfer sausages to cutting board. Halve sausages lengthwise and slice crosswise ½ inch thick.
6. Spoon farro into 4 wide bowls. Arrange sausage pieces, broccoli rabe, bell peppers, and grapes in piles that cover farro. Drizzle sausage pieces and vegetables with remaining dressing. Sprinkle with garlic chips and serve.