Grain Bowl

Serving Size

3-4

Product Used

MUSA Air Pro

The Backstory

"East meets Caribbean vibes, inspired by where I've been and where I'm from. Working with dashi broth brings a depth of umami flavor to the grains, farro in this case, that you wouldn't get otherwise. The bright pop from scotch bonnet pepper in the dressing brings balances out the earthiness of the grains and veggies." -Chef Pierre Serrao

What's Needed

Ingredients

  • 2 ¾ c Farro
  • Mushroom Dashi
  • 3.5 oz fresh Shiitake mushrooms, stems removed,
  • quartered
  • 1 Corn on the cob, broken into quarters
  • 4 oz Burgundy broccoli
  • 4 oz Wild greens from market (Windfall farms)
  • 1 medium tomato
  • Nori julienne, sliced thin on paper cutter for garnish

Dressings

  • 2 ¾ c Farro
  • Mushroom Dashi
  • 3.5 oz fresh Shiitake mushrooms, stems removed, and quartered
  • 1 Corn on the cob, broken into quarters
  • 4 oz Burgundy broccoli
  • 4 oz Wild greens from market (Windfall farms)
  • 1 medium tomato
  • Nori julienne, sliced thin on paper cutter for garnish

Mushroom Dashi

  • 2 ¾ c Farro
  • Mushroom Dashi

Cooking Method

INSTRUCTIONS FOR DASHI

  1. Put kombu, dried shiitakes and cold water in the base of the opti pot with the pressure cooking lid on.
  2. Turn setting to slow cook for 45 mins. When finished release the steam and strain the dashi. Skim foam as necessary.
  3. Let cool to room temperature and add soy sauce to taste.

INSTRUCTIONS FOR FARRO

  1. Put kombu, dried shiitakes and cold water in the base of the opti pot with the pressure cooking lid on.
  2. Turn setting to slow cook for 45 mins. When finished release the steam and strain the dashi. Skim foam as necessary.
  3. Let cool to room temperature and add soy sauce to taste.

INSTRUCTIONS FOR FRIED VEGETABLES

  1. Put kombu, dried shiitakes and cold water in the base of the opti pot with the pressure cooking lid on.
  2. Turn setting to slow cook for 45 mins. When finished release the steam and strain the dashi. Skim foam as necessary.
  3. Let cool to room temperature and add soy sauce to taste.

Final Assembly

  1. Put kombu, dried shiitakes and cold water in the base of the opti pot with the pressure cooking lid on.
  2. Turn setting to slow cook for 45 mins. When finished release the steam and strain the dashi. Skim foam as necessary.
  3. Let cool to room temperature and add soy sauce to taste.