Want to start 2025 on a healthy note? Here’s how to build a better grain bowl

“There’s no rules in the world of grain bowls,” said Fountain Grains & Greens chef Aric Attebery. A grain bowl like this — and just serving the grains so whole and beautiful as they are — I haven’t seen anybody do a tribute in that way.” Here are a few recipes from Attebery, along with other recipes and tips from the L.A. Times archive, that can help you build a better bowl in 2025 and beyond. Fountain Grains & Greens’ Sauerkraut and Beet-Stem Salad This bright sauerkraut made from thinly shaved cone cabbage, pickled beet stems and a range of fresh herbs currently brightens Attebery’s grilled steak grain bowl, but the pink-hued salad makes for a perfect standalone dish or a condiment too. Fountain Grains & Greens’ Grilled Beet Greens To minimize waste from the pickled beet stems, make another grain-bowl component with Attebery’s recipe for grilled beet greens.