When summer rolls around I tend to spend a little less time cooking. I find myself reaching for foods that are easy to prepare, can be made in bulk, and store well in the fridge. I prefer grab-and-go foods in the summer to save time for days at the beach and time spent with friends. And, sometimes, the house is just too darn hot to turn on the oven each and every day.
When I am in my summer food mode, I find that I eat a lot of grain bowls. I’ll cook a batch of grain, roast some (preferably) seasonal vegetables and drizzle on a sauce or dressing. Each component can be stored separately in the fridge and then bowls can be assembled in five minutes. Now that’s my kind of fast food.
Making this bowl is ultra-quick thanks to the millet. Millet is an ancient grain that has been overlooked for years, but is quickly becoming one of my favorites. After a quick rinse, millet cooks up in 12-15 minutes. The round grains look a bit like quinoa, but millet boasts a nutty flavor and a more complex texture. They can be cooked to maintain their spherical shape in true whole grain fashion, or boiled longer to develop a polenta texture – a great alternative for those allergic to or avoiding corn.
This bowl is light and fresh with its lemony dressing. I find it is the perfect lunch. It keeps me feeling light but satisfied until dinner time.
With only ten ingredients this bowl is quick and easy to throw together. I find it is the perfect lunch. It packs easily, stores well, and keeps me full until dinner yet leaves me feeling light. I will store the grains, roasted veggies, and dressing separately, and then assemble right before packing for work.
- 2 shallots (, sliced into ¼ inch rings)
- 1 head cauliflower (, cut into florets)
- 1 (8.5) oz. can of artichokes, drained and patted dry
- 3 cups cooked millet
- 1 clove garlic (, minced)
- Zest from 1 lemon
- ¼ cup lemon juice
- ¼ cup olive oil (, plus more for roasting)
- 1 teaspoon salt (, plus more for roasting)
- ½ teaspoon pepper (, plus more for roasting)
- Preheat the oven to 450 degrees. Toss together the shallots, cauliflower and artichokes with enough olive oil to lightly coat. Season with salt and pepper and spread out on a baking tray. Roast for 30 minutes, stirring halfway through.
- In a small bowl, whisk together the garlic, lemon zest, lemon juice, olive oil, salt, and pepper.
- Combine the roasted veggies, millet and dressing. Serve warm, cold, or room temperature.