I saw this recipe on the New York Times Cooking site and it looked great and something I wanted to customize for a healthy lunch. I was hoping that making all the parts ahead of time and assembling it later would work. Spoiler alert, it did! This is a great and hearty vegetarian meal for any meal of the day. My eggs were a tad old and hard to peel so mine is not as pretty as the original recipe. But my modifications to take out several steps and take the Asian flavors out of it were good decisions.
Make this! Use any grain you can get your hand on and make your eggs any way you want them. Assemble it hot or cold, you won't be disappointed. Full recipe to follow the short montage.
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| Just a hearty bowl of goodness! |
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| The preassembled cast. Maybe this is why my egg was hard to peel? |
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| Pin it for later! |
Healthy Grain Bowls With Roasted Veggies and a 6 Minute Egg
(heavily adapted from the New York Times)
Salt and pepper to taste
1 ½ cups grains such as farro or wheatberries, rinsed and drained
4 large eggs
1 large head broccoli, cut into florets, tender stems sliced (about 1 1/4 pounds)
Salt and pepper to taste
1 ½ cups grains such as farro or wheatberries, rinsed and drained
4 large eggs
1 large head broccoli, cut into florets, tender stems sliced (about 1 1/4 pounds)
1/2 lb. Brussels Sprouts, halved
2 tablespoons extra-virgin olive oil
Thinly sliced pickled radishes, for serving (optional)
Hot sauce or thinly sliced green chiles, for serving (optional)
2 tablespoons extra-virgin olive oil
Thinly sliced pickled radishes, for serving (optional)
Hot sauce or thinly sliced green chiles, for serving (optional)
Dressing:
2 ½ tablespoons fresh lemon juice, plus more for serving
1 garlic clove, finely grated or minced
¼ teaspoon kosher salt, plus more as needed
⅓ cup extra-virgin olive oil, plus more as needed
3 tablespoons tahini
Cook grains until done according to package directions, usually a total of 20 to 40 minutes. Drain While the grains cook, prepare the dressing: In a medium bowl, whisk together lemon juice, garlic and 1/4 teaspoon salt. Let sit for 1 minute, then whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and set aside.
Preheat oven to 425. Place foil on a rimmed baking sheet, and toss broccoli and Brussels Sprouts with olive oil and salt and pepper then spread the pieces out into an even layer. Roast for 10 to 15 minutes or until the veggies start to brown. Meanwhile prepare and ice bath by loosely filling a large bow with ice and then filling with cold water. Place eggs in a saucepan and over with water by an inch. Heat burner to high. Bring to boil and cover and remove from heat and let sit for 6 minutes. Submerge in water bath and cool completely and peel.
Toss cooked grains with 5 to 6 tablespoons tahini dressing to taste, a large pinch of salt and a drizzle of olive oil. Taste, and add salt and olive oil if needed. Divide grains across 4 serving bowls and drizzle with remaining dressing. Add broccoli and Brussels sprouts and egg to the bowl and garnish with your desired toppings.
2 ½ tablespoons fresh lemon juice, plus more for serving
1 garlic clove, finely grated or minced
¼ teaspoon kosher salt, plus more as needed
⅓ cup extra-virgin olive oil, plus more as needed
3 tablespoons tahini
Preheat oven to 425. Place foil on a rimmed baking sheet, and toss broccoli and Brussels Sprouts with olive oil and salt and pepper then spread the pieces out into an even layer. Roast for 10 to 15 minutes or until the veggies start to brown. Meanwhile prepare and ice bath by loosely filling a large bow with ice and then filling with cold water. Place eggs in a saucepan and over with water by an inch. Heat burner to high. Bring to boil and cover and remove from heat and let sit for 6 minutes. Submerge in water bath and cool completely and peel.
Toss cooked grains with 5 to 6 tablespoons tahini dressing to taste, a large pinch of salt and a drizzle of olive oil. Taste, and add salt and olive oil if needed. Divide grains across 4 serving bowls and drizzle with remaining dressing. Add broccoli and Brussels sprouts and egg to the bowl and garnish with your desired toppings.
Happy Cooking!
Missy
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