Squash, Cabbage and Smoked Almond Bowl

I am having fun reading a new cookbook, Great Bowls of Food by Robin Asbell. It focuses on healthful combinations of grains, protein and produce. There are a number of recipes I am eager to try, ranging from multigrain polenta with pesto eggs and kale to the Three Sisters bowl with kidney beans, squash and corn on wild rice or quinoa.

I didn’t have the buckwheat groats called for in this recipe, but I had a grain mix that includes groats, the seeds of the buckwheat plant. The mix, Simply Nature Super Grains from Aldi, also contains millet and red and white quinoa for a healthy dose of fiber and protein.

I decided to add sliced chicken breast coated with barbecue sauce, and it fit right in with the other ingredients. I also added chopped fresh rosemary when cooking the butternut squash and onions. We liked the finished bowls quite a bit.

Squash, Cabbage and Smoked Almond Bowl

4 cups cooked buckwheat groats (or a mix)

1 tablespoon olive oil

3 cups winter squash, peeled and cubed (I used extra)

1/2 cup chopped onion

1/2 cup apple juice

3 cups shredded red and green cabbage

2 cloves garlic, minced

3/4 cup chopped smoked almonds

In a large saute pan with a lid, heat the olive oil and add the squash and onion. Saute over medium-high heat for 5 or 10 minutes just to soften the onion and brown the squash a little. Season with 1/2 tsp. salt and add the apple juice, quickly covering the pan.  Reduce the heat and cook till squash is tender. If any liquid remains, cook it off without the lid. Transfer to a bowl and keep warm.

Add a teaspoon of olive oil to the pan and saute the cabbage over medium-high heat. When lightly  browned and softened, about 4 minutes, stir in the garlic and cook another minute. Season with 1/2 tsp. salt.

Serve a fourth of the buckwheat or grain mix in each of four bowls, topping with squash, cabbage (barbecued chicken) and smoked almonds.