Primavera Grain Bowl

Peel and thinly slice the onion. Place a large nonstick skillet over medium heat with 1 tbsp of olive oil. Add the onion and cook for 6-8 minutes to soften, stirring frequently. Add ½ cup of water and a pinch of salt and reduce heat to medium-low. Continue cooking until the onions are very soft and golden brown, about an additional 10-15 minutes.

While the onions are caramelizing, trim the bulb end of the green garlic. Thinly slice green garlic into rounds and add to a food processor. Pick the thyme leaves and also add to the processor with the capers. Pulse green garlic a few times, then with the motor running, slowly drizzle in ¼ cup of olive oil to make a vinaigrette. Season with salt and pepper.

To a small saucepan, add 2 cups of water and the almond milk and place over high heat. Bring to a boil, add the oats, a pinch of salt and reduce heat to low. Simmer oats, stirring occasionally, until thick and creamy, about 15 to 20 minutes. Stir in vegan parmesan, finished caramelized onions and season with salt and pepper.

While the oats are cooking, peel and thinly slice the shallot. Cut the stems of the rainbow chard into small ½ inch pieces. Roll up the leaves and rough chop into 1 inch pieces. Drain and rinse the butter beans. Zest the lemon and set it aside.

Return the skillet you used for the onions to medium heat. Once hot, add shallots and cook until softened, about 3 minutes. Add the green garlic vinaigrette and butter beans, reduce heat, and cook until beans are warm. Add lemon zest and season with salt and pepper. Move beans to a bowl, add chopped chard and stems to the hot skillet and saute until bright green and wilted, about 3 to 4 minutes.

Season greens with juice from half the lemon, salt and pepper. Chop the pecans. Divide the savory oats between large bowls and top with sauteed rainbow chard and green garlic butter beans. Garnish with chopped pecans and serve with remaining lemon.