When we have leftover cooked grains—barley, bulgur, kasha, quinoa, rice, etc.—we start using them the next morning in breakfast omelets. By the time lunch comes, we’re ready to make grain salad.
If we don’t have enough for a salad, we add the grains to soup. They can make quite a handsome garnish, and most grains go with any type of soup.
In the photo, Brazilian steakhouse chain Texas de Brazil topped a mound of rice with a shrimp garnish.
But you can use the grain plain, with a simple sprinkling of green herbs or something equally colorful (halved cherry tomato, sliced jalapeño or bell pepper).
Or, take the occasion to use up leftover proteins to top the grain: bacon, fish, seafood, poultry, steak. It’s a great way to repurpose small bits of leftovers you can’t do much else with.
Vegetarians can substitute a cube of grilled tofu, a cherry tomato, olive or leftover steamed vegetables.
And, you can use leftover beans and pulses (chickpeas, lentils, peas) instead of the grains.
Whatever you choose, a sprig of green—shredded basil (called chiffonade) or a small basil leaf, rosemary or parsley sprig, cilantro, chives, chopped green onions (scallions) or microgreens–is the final crown on what started out as a conventional bowl of soup.
Turn rice into a base for even more garnishes. First mound the grain in the center of the bowl, then carefully pour the soup around it. Photo courtesy Texas de Brazil.