Grain Bowl


  • 1 cup sorghum, see note below
  • 1 cup beluga lentils, see note below
  • Roasted vegetables, recipe follows
  • 8 soft-boiled eggs
  • 15 to 20 sage leaves, fried
  • 2 tablespoons parsley, chopped
  • 1 tablespoon chili oil
  • Smoked flaky French salt, as needed
  • Zest of one lemon


Divide cooked grains and lentils among 8 bowls, top with roasted vegetables and an egg, fried sage and parsley. Finish egg with a few drops of chili oil and then smoked salt and lemon zest all around. Makes 8 servings.

Note: Soak sorghum overnight and cook with 4 cups water or stock and 1 tablespoon salt. Cook lentils with 1¾ cups water or stock and 2 teaspoons salt. 

To roast vegetables, toss ½ pound each of diced kabocha (or other winter squash), carrots, cauliflower florets, Mutsu apple and 2 ounces maitake mushrooms cut into strings, 4 tablespoons olive oil, 2 teaspoons salt and ½ teaspoon each of chopped thyme, rosemary and sage. Roast in preheated 400 F oven 20 minutes.

Chef Leonard Hollande; Arbor; Chicago