Coriander-Carrot Grain Bowls with Cilantro-Honey Dressing
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Coriander and cumin-roasted carrots with rye berries and pistachios tossed in a zippy cilantro-honey dressing. This fiber-packed grain bowl is a perfect make-ahead option for a light, but filling lunch or dinner.
  • ¾ cup dry whole rye berries, farro, or wheat berries
  • 1 lb. rainbow carrots, scrubbed and tops trimmed, halved at a diagonal
  • 3 Tbsp. avocado or olive oil, divided
  • ½ tsp. ground coriander
  • ¾ tsp. ground cumin, divided
  • 1 tsp. kosher salt, divided
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. minced shallots
  • 2 tsp. honey
  • 1 Tbsp. finely chopped cilantro leaves, plus more for garnish
  • Pinch of freshly ground black pepper
  • ¼ cup roughly chopped pistachios
  • 3 Tbsp. pomegranate arils
  1. Cook rye berries in a large saucepan of boiling salted water until tender, about 60 minutes. Drain and set aside.
  2. While grains cook, preheat oven to 425°F. Toss carrots in 1 Tablespoon of the oil, coriander, ½ tsp. of the cumin, and ½ tsp. of the salt. Place in a single layer on a foil-lined baking sheet. Roast, tossing occasionally, until carrots are tender, about 40 minutes.
  3. Place remaining 2 Tablespoons oil, ¼ tsp. cumin, ½ tsp. salt, lemon juice, shallots, honey, and black pepper in a large bowl; whisk to combine. Let stand 15 minutes. Stir in chopped cilantro, cooked grains, and carrots.
  4. Divide evenly onto each of four plates. Sprinkle pistachios and pomegranate arils evenly over top. Garnish with extra cilantro, if desired.
Recipe by Dishing Out Health at