MUSHROOM GRAIN BOWL
This is a fabulously filling veggie supper to satisfy even the most diehard of meat-eaters.
Provided by Donal Skehan
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the butter and half the olive oil in a large frying pan over a medium-high heat. Add the mushrooms and cook on one side, pressing down, until really crispy. Turn over, add the garlic and cook the other side, again until golden. You may need to do this in batches if you don't have a big enough pan. Add the paprika, season well with salt and pepper and set aside in a bowl.
- Heat the remaining oil in the pan, add the kale and fry for 3 to 4 minutes until softened. Season with lots of black pepper and toss with the mushrooms.
- Heat the grains according to the packet instructions and mix with the extra-virgin olive oil, herbs and lemon juice to taste. Divide the grains between four bowls and add the mushrooms and kale. Top each bowl with a dollop of sour cream and a sprinkle of smoked paprika and serve.
Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 75 milligrams, Carbohydrate 66 grams, Fiber 16 grams, Protein 15 grams, Sugar 5 grams
GRAIN BOWL WITH SPICED SQUASH, MUSHROOMS, AND CURRIED YOGURT
No squash? No problem. This rice bowl can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the curried yogurt? That's crucial.
Provided by David Tamarkin
Categories #cook90 Grains Quinoa Rice Barley Squash Mushroom Yogurt Curry Leafy Green Healthy Wheat/Gluten-Free Vegetarian Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Cook grains with 1/2 tsp. salt according to package directions.
- Meanwhile, whisk oil, pepper, cinnamon, and 3/4 tsp. salt with a fork in a large bowl. Add squash, mushrooms, and onion and toss to coat. Spread on a rimmed baking sheet and roast, tossing once halfway through, until vegetables are lightly browned and fork-tender, 25-30 minutes.
- Mix yogurt, lemon juice, curry powder, and 1/8 tsp. salt in a medium bowl. Divide yogurt mixture between 2 bowls, swooshing it along the side of the bowl if desired. Top with rice, then vegetables and greens. Squeeze with lemon and top with cilantro, if desired.
ROASTED-MUSHROOM-AND-BROCCOLI GRAIN BOWLS
Full of chewy grains, caramelized broccoli and juicy mushrooms, this delicious blend of textures and flavors can feel like the best way to get your vitamins and fiber. The omelet ribbons come together almost like fettuccine on top, and the lemony, herbal buttermilk dressing lends the bowl some decadence. If you have the vegetables and grains already cooked and stashed in the fridge, this dish comes together in just a few minutes. Feel free to use any combination of roasted vegetables and grains you like - this recipe can be a template for all your leftovers.
Provided by Francis Lam
Time 45m
Yield 2 servings, plus leftovers
Number Of Ingredients 8
Steps:
- Preheat the oven to 425.
- Make the vegetables: Cut the broccoli into bite-size florets. Peel the stems, and cut these into 3/4-inch pieces. In a large bowl, season the broccoli well with salt, and toss with 3 or 4 tablespoons of olive oil to coat. Spread it out in one layer on a sheet pan. Season and oil the mushrooms the same way, and spread them out on a separate sheet pan. Roast the vegetables until the mushrooms are browned but still juicy and the broccoli has charred edges, 25 to 30 minutes.
- Make the omelet ribbons: In a small bowl, beat the eggs with a couple pinches of salt. Heat a large nonstick sauté pan over medium heat until hot. Add 1 to 2 teaspoons of oil. When the oil slips around the pan like water, add half the egg, and swirl to coat the pan. Cook until set, about 30 seconds. Use a spatula to roll the omelet up like a jellyroll toward the edge of the pan, then turn it out onto a cutting board. Repeat with the rest of the egg. Slice the omelets into 1/4-inch-thick ribbons.
- In a mixing bowl, season and dress the warm grains with salt and the dressing to taste. Divide among bowls. Top the grains with some mushrooms and broccoli, drizzling on a little more dressing. Top with the omelet ribbons and your crunchy garnish, and eat. Use the leftovers to make this again.
AVOCADO-MISO-MUSHROOM GRAIN BOWL
This meal comes together quickly and is deeply satisfying. Of course, you can add your favorite choice of greens, grains, and any other toppings!
Provided by Candice Kumai
Yield Serves 2 as large bowls, or 4 as a side dish
Number Of Ingredients 11
Steps:
- In a large sauté pan, warm the sesame oil or extra-virgin olive oil over medium heat. Add the mushrooms and sauté until lightly golden, 3 to 4 minutes.
- Add the tamari and sauté for 2 minutes more. Deglaze the pan with the mirin to release the bits from the bottom of the pan. Turn off heat.
- In a large bowl, whisk together the ingredients for the dressing. Using a spatula, stir in the grains and fully coat. Add the mushrooms and 3 cups of the greens, and gently fold to coat well with the dressing. Top with the avocado, reserved greens, and gomashio.
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