CAULIFLOWER, BRUSSELS SPROUTS AND RED BEANS WITH LEMON AND MUSTARD
When you have lots of leftover vegetables in your fridge, a simple and delicious vegetarian skillet supper might be just the thing. Two things to remember: 1) A wok should not be limited to Asian stir-fries. 2) The cooking water drained off from cooked barley or brown rice can be added to cooked vegetables the way pasta cooking water is sometimes used to moisten and add texture to an accompaniment. The starch in the nutrient-dense water enriches the vegetables like a sauce. Just add more water than the usual proportion that you'd use - say a quart for a cup of brown rice or barley, and drain the grains through a strainer set over a bowl when they're tender. You can cook this beautiful, lemony skillet dinner in a well-seasoned wok or a heavy nonstick pan. You'll get the best seared flavor in a wok. Serve with quinoa.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Quarter and core the cauliflower, then slice thin so that it falls apart into small, thin pieces. Whisk together the Dijon mustard, lemon juice, 1 tablespoon of the olive oil, and water or stock in a small bowl and set aside.
- Heat the olive oil over medium-high heat in a well-seasoned wok or in a large, heavy nonstick skillet. Add the cauliflower and brussels sprouts and cook, stirring often, for 5 minutes, until the vegetables are seared and beginning to soften. Add salt and pepper and continue to cook, stirring or tossing (as you would a stir-fry), for another 5 minutes, or until the cauliflower and the brussels sprouts are just tender and flavorful.
- Add the beans, dill and lemon-mustard mixture and stir together for another minute or two. Taste, adjust seasonings, and remove from the heat. Serve with quinoa or another grain of your choice. If desired, add a drizzle of lemon-flavored olive oil to each serving.
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WIZZARD 99
[email protected]Overall, I was disappointed with this recipe. I won't be making it again.
Halifatu Ganiw
[email protected]The Brussels sprouts were a bit tough, even after cooking them for the recommended time.
Bhella Dy
[email protected]I found this recipe to be a bit bland.
Norman Marora
[email protected]This dish was a little too tangy for my taste.
ARIFUR JAMAN SANAULLAH
[email protected]I'm definitely going to try this recipe again with different vegetables.
Joey Rice
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Cody Pearson
[email protected]I love the pop of color that the red beans add to this dish.
Mahrani Naziya
[email protected]This dish is so easy to make! I had it on the table in under 30 minutes.
Mukesh k Yadav
[email protected]I'm not a big fan of Brussels sprouts, but I really enjoyed them in this dish. The lemon and mustard dressing really helped to mellow out the flavor.
Danifer Damac
[email protected]This recipe is a great way to use up leftover vegetables. I had some cauliflower and Brussels sprouts that were about to go bad, and this dish was the perfect way to use them up.
Jonah Digiovanni
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved the unique combination of flavors.
Voice King Max
[email protected]This dish was a hit! The flavors of the cauliflower, Brussels sprouts, and red beans came together perfectly, and the lemon and mustard dressing added a nice tang. I'll definitely be making this again.