Easy Garden Grain Bowl.

This summer is turning out to be ridiculously busy, in the nicest possible way. What with all the gardening upkeep plus surprise brotherly visits to Switzerland, picnics, holidays and festivals to plan I’m running behind a little on posting and developing Poppy and the Bees. 

I’m barely finding enough time to post once a week, which is a little sad, as I have loads of ideas up my sleeves.. I’ll just have to make do with taking lots of pics & post them all later when I have time to write everything up! 

This grain bowl is typical of what we’re eating a lot of right now. I’ve written before about the convenience of pre-cooked grain packs. In an ideal world I’d like to have time & energy to cook my own from scratch, but in reality I’m often home late & starving, meaning that these brilliant packs make a wholesome meal a snap.

What has been a brilliant addition to these last weeks meals, has been our garden finally producing some yummy treats for us with lettuce aplenty, plus peas, courgettes (aka zuchinni) and the luxury of our own artichokes.  

This recipe isn’t really a recipe. It changes every single time I make it, so I’m going to give you really loose instructions here. Mix it up, change the ingredients around according to what’s in your fridge or your garden. This is easy, yet tasty & wholesome speedy food for busy days. 

Easy Garden Grain Bowl
Prep Time
10 mins
Cook Time
10 mins
Servings: 2
Author: Louise-Claire Cayzer
  • 1 pack of pre-cooked grains (such as spelt, rice or other mix)
  • 1 small onion and/or shallot or spring onions
  • 1 clove garlic
  • 1 cup mixed chopped veggies such as zuchinni , peppers, broccoli, peas, carrot... whatever you have handy!
  • 1 tsp harissa , or chilli sauce
  • Juice half a lemon
  • tsp olive oil
  • herbs if you have any , such as parsley, basil or thyme
  • Salad leaves to serve
  1. Sweat the onions & garlic in a saucepan in the oil
  2. Add the veggies & stir fry for a few minutes.
  3. Add the grains, lemon juice, chilli sauce or harissa & stir to combine.
  4. Let the grains cook until warmed through and have asbsorbed the chilli & lemon flavours
  5. Serve over salad leaves
Recipe Notes

Pine nuts, cashews, walnuts , sunflower or pumpkin seeds are all a lovely crunchy addition.
Add a bit of feta or cubes of other cheese to garnish if you like.
Avocado is also a brilliant creamy topping.

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  • Reply
    Emma Sarah Tennant
    August 8, 2015 at 8:22 pm

    I think your blog is brilliant. Don’t worry about falling a little behind, life does that sometimes πŸ™‚

    • Reply
      August 24, 2015 at 9:22 pm

      Awww! Thank you Emma! Life has been so hectic I haven’t even looked at my comments. x

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