JEWELED GRAINS WITH BROCCOLI, PEAS AND RED ONION
Inspired by Persian jeweled rice and grain bowls, this dish combines brown rice, farro and black sticky rice with a jumble of shaved broccoli, pickled red onion, pistachios, sunflower seeds and dried cranberries. When cooking multiple grains, pick ones that more or less require the same grain-to-water ratio and cook time so you can cook them all together in the same pot. This dish can be served warm, cold or at room temperature, served over salad greens or topped with flaky fish. It is endlessly adaptable based on the season or the contents of your fridge.
Provided by Corinne Trang
Categories dinner, easy, lunch, grains and rice, salads and dressings, vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a medium pot, add the farro, brown rice, black rice and 1 1/2 cups water. Stir to combine the grains, then bring to a boil over medium-high. Reduce the heat to medium-low, cover and cook until the grains are tender yet chewy, about 20 minutes. Remove from the heat. Scatter the peas on top, cover and let sit, 10 minutes.
- Meanwhile, in a small bowl, toss the red onion and agave with 2 tablespoons vinegar; season with salt and pepper to taste. Let macerate, 20 minutes. Drain the onions before using.
- In a large bowl, stir together the remaining vinegar, tamari, grapeseed oil, sesame oil and ginger. Holding the broccoli stalk firmly in one hand and working over the large bowl, use a sharp knife to shave the floret end into a rough dust, chopping until you reach mostly stalk. (Reserve the stalks for another use.) Add the pistachios, sunflower seeds and tart cherries to the bowl and toss to coat.
- Fluff the grains and peas with a fork and transfer to the bowl; toss to coat. Garnish with the pickled onions.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 7 grams, Carbohydrate 51 grams, Fat 9 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 482 milligrams, Sugar 14 grams
MINTY PEAS AND ONIONS
Mother could always rely on peas and onions when she was in a hurry and needed a quick side. Besides being easy to prepare, this dish was loved by everyone in our family. It was handed down to my mother by my grandmother. -Santa D'Addario, Jacksonville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute onions and red pepper in oil until onions just begin to soften. Add peas; cook, uncovered, stirring occasionally, for 10 minutes or until heated through. Stir in mint and cook for 1 minute.
Nutrition Facts : Calories 134 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 128mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
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