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.
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Sandhu Trust way
[email protected]Overall, this is a great recipe that is easy to make and delicious. I would definitely recommend it to others.
Juliana Misita
[email protected]This recipe was a bit too bland for my taste. I had to add some extra seasoning to the roasted mushrooms and broccoli, and I also added a drizzle of olive oil to the grain bowls.
Shantel Campbell
[email protected]This recipe is a great way to use up leftover vegetables. I often have leftover roasted mushrooms and broccoli from other meals, and I love using them to make grain bowls.
Aqeel Abbasi
[email protected]I'm not a vegetarian, but I love this recipe. The roasted mushrooms and broccoli are so flavorful, and the grain bowls are a great way to add some extra protein and fiber.
Mukesh Aryal
[email protected]This recipe is a great way to meal prep for the week. I make a big batch of the roasted mushrooms and broccoli on the weekend, and then I use them to make grain bowls for lunch throughout the week.
Khan International
[email protected]I love the versatility of this recipe. I've made it with different types of mushrooms and broccoli, and it's always delicious.
Moonie Hi
[email protected]This recipe was a bit too time-consuming for me. I had to roast the mushrooms and broccoli separately, and then cook the grain bowls. It took me over an hour to make the dish.
its_pandafan1 ccc
[email protected]I made this recipe for a potluck, and it was a huge hit! Everyone loved the roasted mushrooms and broccoli, and the grain bowls were a great way to make the dish more filling.
Taim Hasan
[email protected]This dish was a great way to get my kids to eat their vegetables. They loved the roasted mushrooms and broccoli.
Owusu Amoah Boakye
[email protected]This recipe was a bit too spicy for my taste. I would recommend using less chili powder next time.
Ethan Haggith
[email protected]I loved the combination of flavors in this dish. The roasted mushrooms and broccoli were perfectly complemented by the grain bowls.
Laxmi Sijali
[email protected]This recipe was a great way to use up some leftover roasted mushrooms and broccoli. I added some grilled chicken to the grain bowls, and it was a delicious and easy meal.
Md Ashraful Hussain
[email protected]I'm not a big fan of mushrooms, but I loved this recipe! The mushrooms were roasted to perfection and had a great flavor. I will definitely be making this again.
Yasser Khan
[email protected]This recipe was a little bland for my taste. I had to add some extra seasoning to the roasted mushrooms and broccoli, and I also added a drizzle of olive oil to the grain bowls.
md tarikul khan
[email protected]The flavors in this dish were amazing. The roasted mushrooms and broccoli were perfectly seasoned, and the grain bowls were a great way to add some extra flavor and texture.
Ali Algazwy
[email protected]I love how easy this recipe was to make. I was able to get dinner on the table in under 30 minutes, and it was a healthy and delicious meal that the whole family enjoyed.
Ahmad 65
[email protected]This recipe was a hit! The roasted mushrooms and broccoli were perfectly cooked and flavorful, and the grain bowls were a great way to balance out the meal. I will definitely be making this again!