What’s for dinner? Mushroom grain bowls with a green goddess dressing
It is time to get out of your winter slump and spring into healthier eating habits! We’re starting with this poke bowl packed with healthy grains and covered in a herby dressing. Eating healthy has never been more delicious!
Serves 6
You’ll need: For the dressing – 1 cup plain Greek yoghurt; 1 cup fresh packed herbs (chives, coriander, parsley and dill work very well together); ¼ cup spring onions, chopped; juice of 1 lemon; 1 small clove garlic, roughly chopped; pinch sea salt flakes; freshly ground black pepper
For the quick pickled cauliflower – 300g cauliflower florets; 1 cup apple cider vinegar; 1 cup water; 1 Tbsp Sea salt flakes; 1 Tbsp sugar
For the bowls – 4 cups mixed grains, cooked (farro, spelt, barley and wild rice work very well together); 2 Tbsp olive oil; 2 cloves garlic, finely minced; 500g mixed mushrooms, white buttons, portabellinis and baby buttons; 170g fresh asparagus spears, very lightly blanched; 110g shelled edamame beans; zest and juice of 1 lemon; ½ cup spring onions, thinly sliced; fennel fronds or fresh dill, to serve; salt and pepper, to taste
How to:
For the dressing:
Combine all of the ingredients in a blender or food processor.
Blitz until smooth, adding a splash of ice-cold water to thin it out until desired consistency. Taste, to adjust the salt and pepper. Scrape it into a jar and keep it in the fridge.
For the pickled cauliflower:
Combine vinegar, water, salt and sugar in a small saucepan and bring to a boil. Slice off the pretty top bits of the cauliflower florets and discard the thick stems. (Use stems in a soup or stir fry!)
Add trimmed cauliflower to a heat-proof jar or bowl. Pour over the pickling liquid and allow it to cool. Place in the fridge until ready to serve.
For the bowls:
Heat oil and butter in a large frying pan over medium-high heat. Add garlic and cook until fragrant. Add mushrooms and cook, tossing them often until just tender and golden brown. Season.
In a large mixing bowl add the grains, mushrooms, asparagus spears, edamame beans, lemon zest, lemon juice and spring onions. Toss.
Spoon into bowls. Scatter over some pickled cauliflower.
Top with fennel fronds or dill and finally a generous drizzle of green goddess dressing.
* Recipe & image by the South African Mushroom Farmers’ Association.
