Last Updated on October 13, 2021
Grain bowls are the perfect solution for when you’re looking for a nourishing meal that’s customizable. This one features basmati rice and prosciutto, but you can sub in your favorite proteins and grains instead. After all, the basil pesto and hot honey hazelnuts are the stars of this dish, imparting tons of flavor without adding too much time or effort to its preparation. Try the bowl with roasted chicken breast, grilled steak tips, or crispy tofu for a heartier bite.
Don’t be afraid to double the recipe to make a variety of grain bowls throughout the week either. Having ingredients like cooked rice and roasted veggies on hand makes throwing a grain bowl together incredibly easy when you’re in a rush during the lunch hour or need a quick weeknight dinner.
- 1 bunch curly kale
- 3-4 carrots
- 1 cup basmati rice
- 4 slices prosciutto
- 1 tablespoon Hot Honey Hazelnuts (recipe below)
- 2 tablespoons basil pesto
- Salt and pepper
Hot Honey Hazelnuts
- ½ cup hazelnuts chopped
- 2 teaspoons Mike’s Hot Honey
- 1 teaspoon coconut aminos, tamari, or soy sauce
- Take kale leaves off the stems and roughly chop. Place leaves in a colander and wash thoroughly.
- Peel carrots and cut into quarters.
- Place kale on one side of a sheet pan; place carrots on the other side of the pan. Season with salt and pepper.
- Preheat oven to 425°F.
- While oven heats, rinse rice and place in a rice cooker with the designated amount of water. Turn rice cooker on to the correct setting (white rice or equivalent).
- Place kale and carrots in oven and cook for 20-25 minutes.
- While rice and vegetables cook, place prosciutto in a skillet and cook over medium-high heat until crisp.
- When everything is done cooking, place rice in a bowl first, then add roasted vegetables. Top with crispy prosciutto, hazelnuts, and basil pesto.
Hot Honey Hazelnuts
- Place hazelnuts in a skillet and add honey.
- Once nuts and honey are warm, add the coconut aminos, tamari, or soy sauce.
- Mix well with a spatula and continue stirring until nuts are toasted and caramelized, about 3-4 minutes.
Kristina DeMichele is the Digital Content Strategist at Harvard Magazine. She is also a freelance copyeditor who has worked for America's Test Kitchen as the Senior Content Editor of Cook's Illustrated Magazine.