Southwestern Grain Bowl

Southwestern Grain Bowl
This recipe was a collaboration effort with Burlap & Barrel spice company. They offer fresh, flavorful, unique spices sourced directly from smallholder farmers around the world. For the dressing, we paired Wild Mountain Cumin and Robusta Black Pepper with fresh lime juice, giving a great southwestern flavor to this dish. We threw in some creamy Rancho Gordo Domingo Rojo Beans and roasted veggies, adding a smokiness bringing back memories of campfire dinners.

What You'll Need

1/2 cup uncooked White Sonora Berries

1/3 cup uncooked Rancho Gordo Domingo Rojo Beans

1/2 cup cherry tomatoes, cut in half

1/2 red onion, finely sliced

1 zucchini, chopped

2 tablespoons fresh cilantro, chopped

Flaky sea salt (for topping)

Cumin Lime Vinaigrette

1/4 cup fresh lime juice

1/4 cup olive oil

2 tablespoons honey or agave syrup

4 teaspoons Burlap & Barrel Wild Mountain Cumin

1/2 teaspoon salt

Burlap & Barrel Robusta Black Pepper to taste


  1. To cut down on cooktime, follow these steps to pre-soak the wheat berries and dry beans overnight. First, inspect wheat berries and dry beans for pebbles or other organic debris, then rinse well. Place in a large bowl and cover with 2 inches of water. Soak overnight.**

  2. To make the Cumin Lime Vinagrette, whisk all the ingredients together in a small bowl.

  3. Place the overnight-soaked wheat berries and beans in an electric pressure cooker, add 4 cups of water, and cook on high for 25 minutes. After cook time has finished, depressurize with quick release. Strain, set aside.**

  4. Preheat oven to 400 degrees. Toss tomatoes, red onions, and zucchini in olive oil and add salt to taste. Spread them onto a baking sheet drizzled with olive oil. Place into oven and roast for 20 minutes. Set aside.

  5. Toss all the ingredients together (don't forget the fresh cilantro). Sprinkle with cumin, black pepper, and flaky sea salt.

**Alternative methods:

Forgot to pre-soak the beans?

Follow these instructions to simmer the beans until soft. First, check the beans for pebbles or other organic debris, and rinse them well. Then, place them in a stockpot or enameled cast-iron pot and cover with 2 inches of water. Bring to a rapid boil over medium-high heat. Boil for 10-15 minutes. Then, reduce the heat to low and simmer gently until soft. If not pre-soaked, beans take 1-3 hours to cook on the stovetop. Start testing the beans after about 45 minutes of cooking. Add additional hot water as needed. Cook the wheat berries separately according to package instructions.

Don't have an electric pressure cooker?

Follow these instructions to cook the wheat berries and beans on a stovetop instead. Place pre-soaked wheat berries and beans in a stockpot, add 4 cups of water. Boil on medium heat until soft, about 45 minutes.

Makes two large bowls.

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