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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Meatless Monday: Farm Stand Vegetable and Mixed Grain Bowl

April 4th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Greenport, Grilling, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, pareve, Queens, Tips, Travel, Travels, Vegetarian, Wine, Winter Recipes

Brown Rice Miso Bowl with Soft-Cooked Egg and Kale-Radish Slaw

After a weekend of indulging in family festivities in the Midwest, I am in dire need some lighter meal options to combat the mass-building staples of my hometown. Tomorrow, for Meatless Monday, a bowl loaded with whole grains, organic veggies and a spicy tahini dressing will take place of the buttered pirogi and spaetzle, Wiener Schnitzel, stuffed cabbage and plenty of Great Lakes beer.  I will relish the memories of those meals my time at home but I will happily revert to my lighter New York dinners as I chip away at the evidence of these rib sticking dishes.  Happy Meatless Monday!

Ingredients

1/2 cup of uncooked bulgur
1/2 cup of uncooked farro
1/4 cup of EVOO (plus more for drizzling)
juice of one lemon
1/4 cup of  raw shelled pistachios (plus more for garnish)
North Fork Sea Salt (to taste)
fresh ground pepper
one small zucchini, sliced lengthwise into wide strips or spiralized
1 cup of carrots, sliced lengthwise into strips or spiralized
sliced spring onions
sliced radishes of choice
Two eggs, sunny side up or over easy (local is always best)

Bring Bulgur and 1 cup of water to boil I medium sauce pan and reduce to summer. Keep covered for 25 minutes. Meanwhile bring Faro and 1 and 1/2 cup of water to boil in another pan and simmer for 25 minutes.  Strain and add salt and toss. Then add olive oil, lemon and pistachios and pepper.

Meanwhile grill or sauté your veggies on a stove top skillet and set aside.

Prepare your tahini dressing and set aside. Spoon mixed grains onto a platter or arrange on individual plates.  Top with assorted grilled vegetables, radishes, herbs and egg.  Drizzle tahini dressing over the top  Garnish with herbs and serve with a white wine spritzer made with your favorite North Fork white or Rosé.

 

 

 

 

 

 

 

 

 

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