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Grains & Veg Bowl

Makes 3-5 servings:

  • 2 ½ cup pearl barley
  • 1–15oz can corn
  • 2 cucumber
  • 2 ½ cup brown rice
  • 10 cherry tomato
  • ¼ cup spring onion, chopped
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. sesame seeds
  • 1 tbsp. soy sauce
  • 3 pinches coriander
  • Olives (optional)
  1. In a saucepan, bring 2 ½ cup pearl barley and 6 cups water to a boil.
  2. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand for 5 minutes. Once cool, divide and add to containers.
  3. In a separate saucepan, bring 2 ½ cup brown rice to 5 cups water to a boil.
  4. Once water is fully absorbed, remove rice from heat and let stand for 5 minutes. Once cool, divide and add rice to containers. Drizzle with soy sauce.
  5. Drain corn. Slice cucumber, olives and cherry tomato. Divide and add to containers.
  6. Garnish with spring onion, salt, pepper and coriander.

 

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