Coriander-Carrot Grain Bowls with Cilantro-Honey Dressing
Coriander and cumin-roasted carrots with rye berries and pistachios tossed in a zippy cilantro-honey dressing. This fiber-packed grain bowl is a perfect make-ahead option for a light, but filling lunch or dinner.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 cup dry whole rye berries (farro, or wheat berries)
- 1 lb. rainbow carrots (scrubbed and tops trimmed, halved at a diagonal)
- 3 Tbsp. avocado or olive oil (divided)
- 1/2 tsp. ground coriander
- 3/4 tsp. ground cumin (divided)
- 1 tsp. kosher salt (divided)
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. minced shallots
- 2 tsp. honey
- 1 Tbsp. finely chopped cilantro leaves (plus more for garnish)
- Pinch of freshly ground black pepper
- 1/4 cup roughly chopped pistachios
- 3 Tbsp. pomegranate arils
Instructions
- 1
Cook rye berries in a large saucepan of boiling salted water until tender, about 60 minutes. Drain and set aside.
- 2
While grains cook, preheat oven to 425°F. Toss carrots in 1 Tablespoon of the oil, coriander, 1/2 tsp. of the cumin, and 1/2 tsp. of the salt. Place in a single layer on a foil-lined baking sheet. Roast, tossing occasionally, until carrots are tender, about 40 minutes.
- 3
Place remaining 2 Tablespoons oil, 1/4 tsp. cumin, 1/2 tsp. salt, lemon juice, shallots, honey, and black pepper in a large bowl; whisk to combine. Let stand 15 minutes. Stir in chopped cilantro, cooked grains, and carrots.
- 4
Divide evenly onto each of four plates. Sprinkle pistachios and pomegranate arils evenly over top. Garnish with extra cilantro, if desired.