Summer grain bowl with browned corn, black beans, chiles, and arugula from Dinner: Changing the Game (page 278) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pecans for pine nuts.

  • apw2020 on July 17, 2025

    Great summer lunch. A nice hack is that you can make quinoa in the rice cooker (1 part quinoa, 2 parts water).

  • chefmichael on July 01, 2020

    Very good. Used wheat berries. Added sour cream and used some Tajin seasoning.

  • coryelizabeth on August 20, 2017

    Wonderful. The pine nuts felt essential to the finished dish; they really pull all the flavors together. The pickled jalapenos are also a delicious addition, but I think you could substitute sour cream for a similar note.

  • clcorbi on August 04, 2017

    Yum! Very simple and delicious. I omitted the arugula (we were out), but added the optional avocado. I had to broil the corn a bit longer to get any char on it, but that's fine, as I'm pretty sure my broiler isn't very high-powered. For the grain, I used a mix of rice and quinoa. I was concerned that this bowl would be bland, because you don't really salt any of the veggies while assembling, but the cumin/garlic/olive oil vinaigrette has plenty of salt added and was very tasty. The resulting bowl is nice and flavorful and fresh-tasting. I'm excited to eat the leftovers for lunch today. I think a fried egg on top of this bowl would be a very welcome addition (but when wouldn't it be?).

  • southerncooker on April 30, 2017

    I made a half recipe of this for daughter and myself. We loved it. I had some Kamut that we've never tried before and decided to use that for the grain. This made for a very filling, beautiful and delicious supper.

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