Three ways with :: Grains.



Up until now, this little ‘three ways with’ series has been concentrated mainly on dinnertime meals. Today though? Today we’re all about lunch.

Now, I’ll admit to you, lunch is by far in a way my least favourite meal. Unless I’m out and about in London somewhere with endless exciting food options to hand, I’d usually rather just have lots of different snacks spread out through the middle of the day than go to the trouble of making and sitting down to a proper lunchtime meal. And to be honest, even when I *am* in London with endless exciting food options to hand, I’m usually far more tempted by the prospect of a ‘cake and hot chocolate’ lunch than by anything else! But since having cake for lunch isn’t the choice a sensible 24 year old is supposed to make, lately I’ve been trying to be better ;)

These three simple grain dishes have become some of my favourite lunchtime meals. The grains do a wonderful job of at filling the belly and sating the appetite without leaving you feeling heavy and sluggish (looking at you, sandwiches), and they’re all easy to put together and ready in under 20 minutes. I like to think of the first as being for grey, drizzly weekend lunches (it’s beautifully creamy and comforting), the second as a burst of Mediterranean sunshine on a plate, and the last being the one to make on a Sunday evening, and portion up for grab-and-go weekday sustenance.

Shall we get to it?

O N E :: Bacon + leek spelt risotto.

Cider-with-Rosie-three-ways-with-grains-bacon-leek-spelt-risottot Cider-with-Rosie-three-ways-with-grains

Serves two.
Ingredients ::
150g rolled spelt/quick cook farro {they’re the same!}
3 leeks
8 rashers smoked bacon
A sprig of thyme
3tbsp creme fraiche
Splash dry white wine
Parmesan {to taste}

- Place the spelt into a saucepan, and cook in salted water for approximately 10 minutes.

-Whilst the spelt cooks, slice the bacon into small pieces and the leeks into half centimetre rings, and then add to a large frying pan along with the thyme, a knob of butter and a splash of extra virgin olive oil. Cook slowly over a low to medium heat, stirring constantly, until the leeks have softened and turned sweet. Add in a splash of white wine, and turn up the heat briefly to allow the alcohol to cook away.

- When the spelt is cooked, drain it thoroughly and then add to the leek mixture. With a low heat under the pan, in the creme fraiche, then grate in some parmesan before tasting and adding in any extra parmesan, salt, and pepper.

- Serve with a squeeze of lemon over the top, and an extra grating of parmesan because there’s never too much of a good thing.

T W O :: Tabbouleh with quick pickled onions.

Cider-with-Rosie-three-ways-with-grains2 Cider-with-Rosie-three-ways-with-grains-tabbouleh Cider-with-Rosie-three-ways-with-grains3

Ingredients ::
70g bulgar wheat
70g fresh parsley
70g fresh mint
6 large ripe tomatoes
1 lemon
Olive oil

Q U I C K   P I C K L E D  O N I O N S {recipe here}
1 large onion {preferably red, I only had white to hand!}
1/2 cup apple cider vinegar
1tbsp sugar
1.5tbsp salt

- To make the onions, mix together the vinegar, salt and sugar, then finely slice the onion and cover in the pickling liquid. Set aside for one hour.

- Cook the bulgar wheat according to package instructions, then, whilst it’s still hot, squeeze over half a lemon and mix together with a pinch of salt and splash of olive oil. Set aside.

Finely chop the parsley and mint, then deseed then dice the tomatoes. Mix together with the cooked grains, add the juice of the second lemon half as well as another splash of olive oil, and salt if you feel it needs it.

- Serve with the pickled onions, as a side to just about anything you fancy! Keeps well for several days in the fridge, and tastes better after having sat overnight to let the flavours infuse.

T H R E E :: Red pepper + feta lentils with marjoram.


Ingredients ::
250g puy lentils
100g feta
3 red peppers
Balsamic vinegar
Extra virgin olive oil
2 handfuls fresh marjoram

- Place the peppers into a roasting dish (no oil necessary!) and roast them whole at 200 degrees celsius for 35 minutes, until the skins are blackened and the flesh is tender. Allow the peppers to cool for at least ten minutes before attempting to remove the skins.

- Peel the skins from the peppers then shred the flesh back into the roasting dish, discarding the skins and seeds. Season well with a good splash of extra virgin olive oil and balsamic vinegar, and add in half the marjoram leaves.

- Cook the lentils in salted boiling water for 25-30 minutes, then drain well. Add the lentils into the pepper dish to allow them to soak up the flavour of the marinade, then finally crumble in the feta and top with the remaining marjoram leaves.


Do tag me in on photos if you have a go at making any of the recipes! Find me on Twitter, and Instagram (@ciderwithrosieblog), and tag #ciderwithrosiecooks! :)

Want more ‘Three ways with’ recipe posts? ::
:: Chorizo.
:: Hummus.
:: Roast chicken.

Related Posts Plugin for WordPress, Blogger...
  • emily couture

    These are such great recipes :)

    emily xx

  • Audrey | Brunch at Audrey’s

    Breakfast is my favorite meal! I’d love to see some more of that :D -Audrey | Brunch at Audrey’s

  • Anna
  • Hannah | That Adventurer

    Oh wow Rosie, these look delicious – fantastic photos as always!

    That Adventurer

  • rosie alittlelusciousness

    I love your three ways with series, another great one today. Love these recipes :)
    Rosie xx

  • Amanda @ Rhyme & Ribbons

    Agreed! I love a good roasted red pepper! x

  • Rosie McKay

    Number 2 and 3 pleaseeeeeeee

    I love your 3 ways posts Rosie, keep them coming :)



  • Elizabeth Rebecca

    That risotto looks heavenly!

    Lizzie Dripping

  • Frecklenz

    I quite like making these kinds of dishes for my work lunches. Definitely going to give the red pepper and feta lentils a try!


    Thank you so much for sharing the recipe. I love your ‘Three ways with…’ series because it helps me create the new dishes from the same ingredient.

  • Sara Tasker

    Yes! Yum! I’m a bit obsessed with grains, & pretty optimistic that once I finally quit le job I might find time to make delicious lunches like these now & then!
    I’m currently obsessed with a Tesco salad (only available in one very posh Tesco, as far as I can tell!) made from quinoa with chopped cashew nuts and kale. Desperate to replicate it at home!

  • Abigail

    I’m loving grains at the moment but tend to stick to the same one (quinoa all day every day) so this is going to prove handy!

  • Pingback: One Wheat Free Week in Devon - Life Outside London()

  • Louisa

    I’ve always been a little intimidated by lentils and spelt, but these recipes sound delicious. I’m going to have to get over it and give them a go!

Read from the beginning >