I’ve been waiting for just the right time to share this recipe.
I came across it about 6 months ago, in The New York Times Magazine, and it was one of those recipes that made me want to gather up the ingredients and make it right away.
Which I did, and have made it several times since. It was easy, filling, delicious and comforting-yet-guilt-free.
In other words, perfect for this week, with all the busyness, prepping, cooking and guilt-inducing consumption that comes along with it.
Perfect for a Meatless Monday too.
It’s also super adaptable, from the veggies to the grains to the crunchy garnish – making it a close contender for my fave pantry pasta (with just a bit more work).
And if you’re questioning the buttermilk dressing (I know I did), don’t. The thinner texture and tart, bright flavor work perfectly with all those hefty grains and veggies. Trust me.
And let me know if you make it (and what variations you choose)!
from The New York Times Magazine
olive oil, as needed
1 1/2 pounds broccoli, cut into bite-sized pieces
1 pound portobello mushrooms (or any other variety), cut into 3/4″ pieces
salt and pepper
2 cups cooked grains (I used farro, but brown rice, quinoa and couscous would all work well too)
“crunch” of choice, such as toasted nuts or bread crumbs for garnish (I used cashews)
1 cup buttermilk
3 tablespoons sour cream
4 teaspoons fresh lemon juice
1 teaspoon minced thyme leaves
1 1/2 tablespoons minced basil
3 tablespoons minced chives
Pre-heat oven to 425 degrees. Toss the broccoli with 2 – 3 tablespoons of olive oil to coat. Spread onto a baking sheet and season with salt and pepper. Do the same with the mushrooms on a separate baking sheet. Roast vegetables till mushrooms are browned and broccoli has charred edges, about 25 – 30 minutes. Set aside.
Beat the eggs in a small bowl; season with salt and pepper. Heat 1 – 2 teaspoons of olive oil in a large skillet (preferably non-stick) over medium heat. Add half the egg and swirl to coat the pan. Cook till set (about 30 seconds) and use a spatula to roll up like a jellyroll. Turn it out onto a cutting board and repeat with the remaining egg. Cut the omelets into 1/4″ thick ribbons.
Make the dressing: Whisk the buttermilk and sour cream in a small bowl. Whisk in the lemon juice and 2 tablespoons of olive oil. Whisk in salt and pepper to taste. Stir in the herbs.
Place the grains in a large bowl and add dressing to taste. Divide among your serving bowls and top with some mushroom, broccoli and omelet ribbons. Add some more dressing to taste and finish with your “crunch” of choice.
This delicious recipe brought to you by Sheri Silver
All my fave dinner “irl” ideas can be found on my Pinterest board!