Best 3 Super Grain Soup With Watercress And Mushrooms Recipes
Indulge in a culinary journey with our Super Grain Soup with Watercress and Mushrooms, a delightful symphony of flavors and textures. This hearty and wholesome soup showcases the goodness of super grains like quinoa and barley, combined with earthy mushrooms, peppery watercress, and a medley of aromatic herbs. Each spoonful promises a burst of nutrition and satisfaction, making it a perfect meal for health-conscious individuals seeking a balanced and flavorful dish.
This comprehensive article not only presents the recipe for the Super Grain Soup but also offers a collection of other delectable recipes that explore the versatility of super grains. From the vibrant Super Grain Salad with Roasted Vegetables, featuring a colorful array of roasted vegetables and a zesty dressing, to the hearty Super Grain and Lentil Curry, bursting with aromatic spices and tender lentils, there's a recipe for every palate.
For those seeking a quick and satisfying meal, the Super Grain Breakfast Bowl is a fantastic choice. Packed with super grains, fresh fruits, and nuts, it provides a nutritious start to the day. And for a delightful sweet treat, the Super Grain and Berry Crumble combines the goodness of super grains with the tartness of berries and a crunchy oat crumble topping.
This article is your guide to incorporating super grains into your diet, offering a range of recipes that cater to diverse preferences and dietary needs. Embark on this culinary adventure and discover the remarkable flavors and health benefits that super grains have to offer.
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.
GRAIN BOWL SOUP
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Provided by Anna Stockwell
Categories Soup/Stew Mushroom Tomato Shallot Dill Parsley Lemon Juice Honey Stock Grains Barley Quinoa Rice Kale Garlic Healthy Winter Dinner Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Arrange a rack in center of oven; preheat to 425°F. Toss mushrooms, tomatoes, shallots, 2 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until mushrooms are golden brown and tomatoes are deflating, about 15 minutes.
- Whisk dill, parsley, lemon juice, honey, red pepper flakes, 1/2 cup oil, and 1/2 tsp. salt in a medium bowl; set aside.
- Meanwhile, bring stock to a boil in a large pot over medium-high heat. Add cooked grains and let simmer 5 minutes. Add mushroom mixture and let simmer 5 minutes more. Season with salt.
- While soup cooks, toss kale, garlic and remaining 2 Tbsp. oil and 1/2 tsp. salt on same sheet you used to roast mushrooms, then arrange in a single layer. Roast until kale is wilted and crisped in places, about 4 minutes.
- Divide soup among bowls. Top with kale mixture and herbed oil.
SAUTEED MORELS
Morels, edible wild mushrooms that are prized for their smoky, nutty flavor, will need thorough washing, since they are riddled with nooks and crannies. The wild variety is usually available from April through June. Cultivated morels, on the other hand, are available throughout the year.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Melt the butter in a large pan over medium heat. Add the garlic and cook until soft and golden.
- Add the morels and cook, stirring, until they begin to exude their juices, about 2 to 3 minutes.
- Add the stock and wine and cook 2 minutes more until heated through. Season with salt and pepper and serve.
Tips:
- Use a variety of grains: This soup uses a combination of quinoa, barley, and brown rice, but you can use any grains you like. Some other good options include farro, millet, and buckwheat.
- Don't be afraid to experiment with vegetables: The vegetables in this soup are just a suggestion. Feel free to add or substitute any vegetables you like. Some other good options include carrots, celery, leeks, and zucchini.
- Make it a vegan soup: This soup is naturally vegan, but you can make it even more vegan by using vegetable broth instead of chicken broth.
- Serve it with crusty bread or crackers: This soup is delicious served with a side of crusty bread or crackers. You can also top it with a dollop of yogurt or sour cream.
Conclusion:
This super grain soup with watercress and mushrooms is a delicious and healthy meal that is perfect for a cold winter day. It is packed with nutrients and flavor, and it is easy to make. So next time you are looking for a quick and easy meal, give this soup a try. You won't be disappointed!
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