Red rice, wild rice, and quinoa topped with mushrooms, sweet peppers, mixed greens, figs, and peaches. This farmer’s market summer grain bowls is loaded with fresh ingredients and absolutely delicious.
Cook the grains according to directions, or use leftovers.
In a small skillet, add a little bit of olive oil . Allow the olive oil to heat for a minute before adding garlic. Cook the garlic until they start to turn golden and aromatic then add the mushrooms and sweet peppers. Cook the mushrooms and sweet peppers until they’ve softened. Sprinkle a pinch of salt for a little bit of flavor. Divide between the bowls.
Top the grain bowls with mixed greens, basil, mint, figs, peach, cucumber, radishes, and mozzerella.
Honey Balsamic Vinaigrette
In a small bowl, whisk together balsamic vinegar, honey, and olive oil.
Drizzle the honey balsamic vinaigrette over the grain bowls.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/09/18/farmers-market-summer-grain-bowls/