These bountiful spring grain bowls serve up a variety of fresh flavors and textures. You’ll love the burst of sweetness provided by juicy orange sections. Bok choy, edamame, scallions, and bell pepper need minimal cooking to retain their textures and colors.
Use any grain you’d like: Once you’ve got your grain cooked (plain, leftover grains are a great timesaver!), the rest of the prep and cooking goes very quickly. You have choice of what kind of grain to use — brown rice, barley, quinoa, farro. This will work with whatever you prefer or have on hand; use a different grain each time you make these bowls.
This is a perfect main dish for the winter-to-spring transition period — satisfying and filling, yet offering fresh, light flavors.
Oranges: Though you can use any small seedless orange, including clementines, Ojai Pixie tangerines are delicious in these grain bowls. One of the few oranges that ripen in the spring — March and April, to be exact, these juicy oranges synergies beautifully with the bok choy in this dish.
I got to sample Ojai Pixies thanks to a sampling sent by Melissa’s Produce (disclaimer — this is NOT a sponsored post; I like sharing useful and delicious product info with readers). Ojai Pixies, which are amazingly juicy, sweet, and easy to peel, are available from Melissa’s and other online sources. That being said, if unavailable or out of season, feel free to substitute clementine or other seedless orange.
Other standout ingredients in these lovely bowls include edamame (fresh green soybeans) and bok choy. For the latter, you can use the kind of bok choy with the large white stalks and dark leaves, or baby bok choy. Learn more about bok choy.
Complete the meal: Since this dish has so much going for it, you complete the meal with a simple salad or slaw. Or skip the veggie salad and go straight to a fruit salad or platter.
- 1 tablespoon dark sesame oil
- 1/2 cup frozen edamame (fresh green soybeans), completely thawed
- 1/2 medium red or orange bell pepper, cut into short, narrow strips
- 2 scallions, white and green parts divided, sliced
- 3 large stalks boy choy with greens, sliced, or 1 baby bok choy, sliced
- 3 to 4 cups cooked grain of your choice (brown rice, barley, quinoa, farro, etc.)
- 2 tablespoons good-quality teriyaki sauce, or more, to taste
- 1 teaspoon grated fresh or squeeze-bottle ginger, or to taste
- Freshly ground pepper to taste
- 2 small oranges, such as Ojai Pixie tangerines or clementines, peeled and sectioned
- Toasted cashew pieces or other nuts for topping, optional
- Heat the oil in a stir-fry pan. Add the edamame, bell pepper, and white parts of the scallion. Stir-fry over medium-high heat for 2 minutes.
- Add the green parts of the scallion and bok choy. Continue to stir-fry for just a minute longer.
- Stir in the cooked grain, teriyaki sauce, and ginger. Cook just until the grain is heated through, stirring often.
- Season with pepper and stir in the orange sections. Divide between 3 or 4 bowls. Scatter optional nuts over the top and serve at once.
See another springtime recipe highlighting Ojai Pixie tangerines:
Here are more easy vegan main dishes.