Rice bowls are a lovely way to get an easy dinner on the table with a variety of great ingredients and flavors. Sadly the other night I realized we were out of brown rice, so I just used spelt instead. I loved the results – but brown rice would be just as good!

Ours was topped with bacon avocado, portobello mushrooms, crispy tofu, beets, sweet potatoes, and spinach. It is all tied together by a citrus-soy dressing and sprinkling of sesame seeds. Mix up the ingredients any way you prefer – this dish is ready for endless variation.

Spelt with dressing:

• 1 c. spelt
• zest of 1 orange and 1 lemon
• juice of 1 orange and 1 lemon
• 1 T sugar
• 2 T rice wine vinegar
• 2 T soy sauce

1. Rinse 1 cup of spelt well. Place in a medium pot with water at least an inch above the spelt.
2. Bring to a boil then lower to a simmer and cover. Cook for 30-60 minutes until spelt is done. Drain.
3. In a small sauce pan, bring orange and lemon juice to a boil. Add sugar and mix. Add soy and rice wine vinegar. Boil for about 1-2 minutes until slightly thickened. Mix in zest.
4. When spelt is finished and drained, mix with about half of the dressing. Set aside.

Topping Ideas:

1. Crispy tofu: cut extra firm tofu into cubes. Marinate in some soy mixed with ginger. Broil for about 5 minutes per side until crispy.
2. Portobello mushrooms: brush generously with a mixture of soy, ginger, and sesame oil. Let sit for at least 10 minutes or longer. Broil about 3-5 minutes per side until nicely cooked thru. Slice into long thin pieces.
3. Avocado: you may not have access to bacon avocados as I found at the farmer’s market, but avocado adds a wonderful flavor and creaminess to these rice or spelt bowls!
4. Spinach or other greens: briefly boil or saute spinach.
5. Sweet potatoes: easy to steam in the microwave or bake in the oven.
6. Beets: several thin slices of roasted beets add wonderful flavor!
7. Sesame seeds: not to be missed, these help unite all the flavors together!