Chef Hunter Morton of The Max Restaurant Group is showing us how to make a hearty and delicious Spring Vegetable Grain Bowl with a Carrot Ginger Vinaigrette. Visit maxrestaurantgroup.com to see all nine Max restaurants in Connecticut.

SPRING VEGETABLE GRAIN BOWL FARRO

1 1/2 c farro

1/ ½ c water

2T salt

Bring farro to boil, simmer for 10 minutes, cover and let sit for 10 minutes

CHICKEN BREAST

2 -6 oz chicken breasts

2 Tbsp pesto - store bought is fine

1 tsp salt ½ tsp pepper

Season chicken with pesto, roast in 350 oven till cooked through, cool and dice

VEGETABLES

1 cucumber, peeled and large dice

2 Tbsp mint, chopped

2 Tbsp rice wine vinegar

½ tsp salt

Toss cucumber in mint, vinegar, salt, let sit 10 minutes 6 each baby carrots, cut in half ½ head broccoli, cut in 1-inch pieces 1 Tbsp curry powder Toss carrots and broccoli in oil, salt and curry powder, roast 12 minutes 4 oz goat cheese (optional) 4 oz baby kale or other leafy green

CARROT-GINGER VINAIGRETTE

½ lb carrots - cut in 1-inch pieces puree in blender ¼ cup ginger, peeled and chopped ¼ cup shallots ¼ cup rice wine vinegar 1 Tbsp soy sauce 1 Tbsp sesame oil ¼ cup olive oil ¼ cup water Place all ingredients in blender puree till smooth -Assemble salad-

Tags

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.