Jeweled Grains With Broccoli, Peas and Red Onion
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup farro, rinsed
- ½cup short-grain brown rice, rinsed
- ¼cup black sticky rice, rinsed
- ½cup frozen peas
- 1small red onion, peeled, halved and very thinly sliced
- 1teaspoon agave nectar or honey
- 5tablespoons unseasoned rice vinegar
- Kosher salt and black pepper
- 3tablespoons tamari or soy sauce
- 1tablespoon grapeseed oil
- 2teaspoons toasted sesame oil
- 1(1-inch) piece fresh ginger, peeled and finely grated
- 1large or 2 small heads broccoli
- ⅓cup raw or roasted unsalted pistachios
- ¼cup raw or roasted unsalted sunflower seeds
- ½cup dried cherries or cranberries
Nutritional analysis per serving (6 servings)
338 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 5 grams polyunsaturated fat; 52 grams carbohydrates; 7 grams dietary fiber; 14 grams sugars; 10 grams protein; 482 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium pot, add the farro, brown rice, black rice and 1½ cups water. Stir to combine the grains, then bring to a boil over medium-high. Reduce the heat to medium-low, cover and cook until the grains are tender yet chewy, about 20 minutes. Remove from the heat. Scatter the peas on top, cover and let sit, 10 minutes.
- Step 2
Meanwhile, in a small bowl, toss the red onion and agave with 2 tablespoons vinegar; season with salt and pepper to taste. Let macerate, 20 minutes. Drain the onions before using.
- Step 3
In a large bowl, stir together the remaining vinegar, tamari, grapeseed oil, sesame oil and ginger. Holding the broccoli stalk firmly in one hand and working over the large bowl, use a sharp knife to shave the floret end into a rough dust, chopping until you reach mostly stalk. (Reserve the stalks for another use.) Add the pistachios, sunflower seeds and tart cherries to the bowl and toss to coat.
- Step 4
Fluff the grains and peas with a fork and transfer to the bowl; toss to coat. Garnish with the pickled onions.
Private Notes
Comments
Made this tonight, with pan-seared salmon, and it was delicious! I used thyme-infused honey (leftover from another recipe) instead of agave. I found that using an OXO hand peeler on the broccoli worked better than trying to shave with a knife.
Really good. I added asparagus and substituted almonds for the pistachios and it was a big hit with the vegan, vegetarian and even the meat eater!
The missing 3 tablespoons of rice vinegar go in the dressing mix. I added tofu.
really tasty. the mixed grains was a little too faffy for me so i just used a wild rice mix. also didn’t use the peas, for myself, but the person i shared this with loved them- so personal preference.
Very tasty. Subbed edamame for peas in keeping with the asian dressing theme. Used farro/black and brown rices cooked separately (they were previously frozen separately). Served with steamed fresh cod. Tip: I never add grains/veggies/lettuces TO a bowl of dressing, I always drizzle in dressing to contents so I can control the amount/flavor so doesn't overwhelm.
This is a nice grain salad I would make again and bring to a picnic/pot luck. Only used farro for the grains and next time will try to find dried cherries. Versatile! Great over greens or as a side for salmon/other protein.