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Greens, Grains, and Roots Bowl

I have made this dish with millet, beef, mustard and braising greens, and radish and onions. I also tried quinoa, shrimp, chard and dragon mix with radishes and turnips. The combinations are endless.


  • 1 cup of your favorite grain (millet, quinoa, bulgur, amaranth, etc)
  • 2 TBSP buttermilk (or yoghurt, or whey)
  • spicy root vegetables (radish, onion, turnip, garlic…)
  • olive oil


Soak 1 grain in 2 cups of water, with buttermilk for 6 to 12 hours. After soaking, simmer grain over low heat, stirring occasionally until liquid has been absorbed. (note : soaked grain cooks quickly)

While grain is cooking, chop any combination of root vegetables ( and saute lightly in olive oil. While roots are still crisp, add two shares of chopped greens to the pan and saute until greens are wilted. Add 1 to 2 cups cooked meat (leftover beef roast, chicken, or turkey) or tofu or cheese for vegetarians. Stir cooked grains into pan and serve.

Submitted by Mary Leuchtenberger, Tucson CSA