Crispy Grains and Halloumi With Smashed Cucumbers

By Ali Slagle

Updated May 7, 2021

Crispy Grains and Halloumi With Smashed Cucumbers
Chris Simpson for The New York Times. Food Stylist: Simon Andrews
Total Time
20 minutes
Rating
5(1,840)
Comments
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This vegetarian sheet-pan meal is inspired by crispy rice dishes like tahdig, fried rice and pegao, but, instead of white rice, this recipe calls for whole grains like brown rice, wheat berries or farro. For best results, spread the grains and chickpeas on a sheet pan and pat lightly with a paper towel to remove moisture before cooking — the drier they are, the more they’ll crisp up. Then top everything with smashed cucumbers that have been combined with citrus and fresh herbs. As the whole grains cook, the cucumbers marinate, releasing sweet, grassy juices that are then used as a dressing. (You can also use the liquid on a simple panzanella or a baby-green salad.)

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Ingredients

Yield:4 servings
  • 3cups cooked grains (such as brown rice, wheat berries, farro or a mix), shaken or patted dry
  • 8 to 9ounces halloumi or feta, torn into ½- to 1-inch pieces
  • 1(15-ounce) can chickpeas, drained, rinsed and shaken dry
  • 4Persian or mini seedless cucumbers
  • Kosher salt
  • 2limes or lemons or 1 grapefruit
  • ½cup finely chopped cilantro, dill or parsley leaves and stems, or a mix
  • ¼cup extra-virgin olive oil, plus more as needed
  • 1teaspoon ground cumin or coriander
  • Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

925 calories; 33 grams fat; 11 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 132 grams carbohydrates; 23 grams dietary fiber; 23 grams sugars; 37 grams protein; 1192 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

  1. Step 1

    Heat the broiler on high with a rack six or fewer inches from the heat source. Put the grains, halloumi and chickpeas on a sheet pan to air dry while you prepare the other ingredients. (You can do this up to a day ahead and refrigerate the sheet pan.)

  2. Step 2

    Meanwhile, smash the cucumbers with the side of your knife until they’re craggy and split. Coarsely chop into irregular ½-inch pieces. Transfer the cucumbers and any liquid on the cutting board to a small bowl and season with salt. Finely grate about 1 teaspoon of the citrus zest over the cucumbers, then squeeze in 3 tablespoons juice. Cut any remaining citrus into wedges for serving. Add the herbs and 1 tablespoon olive oil, stir to combine and set aside. (Cucumbers can be prepared up to 3 hours in advance.)

  3. Step 3

    Add remaining 3 tablespoons olive oil and the cumin to the sheet pan. Stir to combine. Season with salt and pepper, spread in an even layer, and broil, shaking the pan occasionally or tossing with a fork, until the chickpeas start to pop and everything is crisped and golden brown, 7 to 10 minutes.

  4. Step 4

    Serve the grain-bean mixture topped with the cucumbers and the dressing in the bowl. Season to taste with salt, pepper, citrus juice and olive oil.

Tip
  • You can crisp the grains, halloumi and chickpeas in a large skillet over medium high in a little oil instead of the broiler; simply work in batches. If you choose to use feta instead of halloumi, know that depending on the type, it may melt instead of crisp.

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Ratings

5 out of 5
1,840 user ratings
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Comments

DMR

I made this with pearled farro, and it was easy and very good. I dried the farro by spreading it on a clean kitchen towel, which was a little messy (it stuck) and probably not necessary. I did find it a bit dense; next time I think I would try to stretch it by adding some sautéed or roasted vegetables, maybe broccoli and/or mushrooms? That would lighten it and make for more generous-looking servings in the same caloric footprint.

DorothyB

This is really delicious as is! On my second try at this, to distribute the oil and cumin more easily, I combined the chick peas, rice and farro in a bowl and tossed in the oil and cumin. I also added roast broccoli. This is going into my summer rotation!

Jason C

I made this with ruby grapefruit. I was afraid it would be too bitter, but it was just right after mingling with the cucumber and cilantro for an hour in the refrigerator.

Judit

I substitute garam masala for the cumin. For grains I use a blend of farro, freekeh, quinoa, barley, whatever I have on hand really. It takes 20 Mins or so to really crisp up and several stirs to ensure the halloumi doesn’t burn. But so tasty - always. Yum!

SK19118

Just wow. This recipe allowed me to teach my daughter the meaning of the expression "the whole is greater than the sum of its parts"! Absolutely delicious and easy. There is something magical about roasted farro and oil (and halloumi!). I halved the grains and kept everything else the same and that was the right amount. From my perspective, the smashed cucumbers aren't absolutely necessary. I added sautéed spinach and fresh herbs on top as well. Incredible meal.

Alison

Excellent dish with new flavor profile from my usual grain dishes. I used wild rice, took a while to cook but very nutty and delicious especially when broiled. I added radishes to the cucumbers and used cilantro and dill for my herbs. Will definitely be making again and looking forward to lunch leftovers.

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