Roasted-Mushroom-and-Broccoli Grain Bowls
- Total Time
- 45 minutes (or 5 minutes if everything’s already cooked)
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds broccoli
- Salt
- Olive oil, as needed
- 1pound portobello or other mushrooms, in ¾-inch pieces
- 2eggs
- 2cups cooked grains (wheat berries, brown rice, farro, quinoa, couscous, wild rice, etc.), warm
- Lemon-herb buttermilk dressing, to taste (see recipe)
- Toasted almonds or peanuts, for garnish (or toasted bread crumbs, or potato sticks, or wasabi peas, just anything you like for crunch)
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Preparation
- Step 1
Preheat the oven to 425.
- Step 2
Make the vegetables: Cut the broccoli into bite-size florets. Peel the stems, and cut these into ¾-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.
- Step 3
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 ¼-inch-thick ribbons.
- Step 4
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.
Private Notes
Comments
Nothing to do w/ the recipe, but could the prop stylist, Rebecca Bartoshesky, let us know where she got those gorgeous plates & bowl ??
What didn't you like about it?
any veggies, chicken 1 cup buttermilk 3 tablespoons sour cream 4 teaspoons lemon juice, or to taste 2 tablespoons olive oil, or to taste Salt Black pepper 1 teaspoon finely minced thyme leaves (from about 5 sprigs) 1 ½ tablespoons finely minced fresh basil (about 10 large leaves) 3 tablespoons minced chives
Just came back to the recipe to add a review and realized I completely forgot the omelette ribbons - and no one was the wiser. I made a couple of tweaks and will definitely do this again. I made a tahini dressing and it was perfect. Used broccolini, halved mushrooms and quartered shallots roasted til tender crisp. Chopped peanuts plus mint and cilantro served over farro. Very satisfying.
Kasha worked very well as the grain. It is a traditional complement to mushrooms and broccoli. No surprise that combo worked. A very nice surprise was how well the dressing complemented the kasha. Kasha only cooks 8-10 min after adding boiling water to the toasting hot grain.
Tasty and easy! Loved the lemon buttermilk dressing, though I used Greek yogurt instead of the sour cream. I thought it needed more veggies, so I added sliced onions to the roasting pan. I still wanted more color, so I added some steamed shredded carrots. My grain of choice was bulgur—which cooks pretty quickly
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