By Francis Lam
- Total Time
- 45 minutes (or 5 minutes if everything’s already cooked)
- Rating
- 4(914)
- Notes
- Read community notes
Full of chewy grains, caramelized broccoli and juicy mushrooms, this delicious blend of textures and flavors can feel like the best way to get your vitamins and fiber. The omelet ribbons come together almost like fettuccine on top, and the lemony, herbal buttermilk dressing lends the bowl some decadence. If you have the vegetables and grains already cooked and stashed in the fridge, this dish comes together in just a few minutes. Feel free to use any combination of roasted vegetables and grains you like — this recipe can be a template for all your leftovers.
Featured in: How to Make a Weeknight Grain Bowl That Is Actually Delicious
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Ingredients
Yield:2 servings, plus leftovers
- 1½pounds broccoli
- Salt
- Olive oil, as needed
- 1pound portobello or other mushrooms, in ¾-inch pieces
- 2eggs
- 2cups cooked grains (wheat berries, brown rice, farro, quinoa, couscous, wild rice, etc.), warm
- Lemon-herb buttermilk dressing, to taste (see recipe)
- Toasted almonds or peanuts, for garnish (or toasted bread crumbs, or potato sticks, or wasabi peas, just anything you like for crunch)
Ingredient Substitution Guide
Preparation
Step
1
Preheat the oven to 425.
Step
2
Make the vegetables: Cut the broccoli into bite-size florets. Peel the stems, and cut these into ¾-inch pieces. In a large bowl, season the broccoli well with salt, and toss with 3 or 4 tablespoons of olive oil to coat. Spread it out in one layer on a sheet pan. Season and oil the mushrooms the same way, and spread them out on a separate sheet pan. Roast the vegetables until the mushrooms are browned but still juicy and the broccoli has charred edges, 25 to 30 minutes.
Step
3
Make the omelet ribbons: In a small bowl, beat the eggs with a couple pinches of salt. Heat a large nonstick sauté pan over medium heat until hot. Add 1 to 2 teaspoons of oil. When the oil slips around the pan like water, add half the egg, and swirl to coat the pan. Cook until set, about 30 seconds. Use a spatula to roll the omelet up like a jellyroll toward the edge of the pan, then turn it out onto a cutting board. Repeat with the rest of the egg. Slice the omelets into ¼-inch-thick ribbons.
Step
4
In a mixing bowl, season and dress the warm grains with salt and the dressing to taste. Divide among bowls. Top the grains with some mushrooms and broccoli, drizzling on a little more dressing. Top with the omelet ribbons and your crunchy garnish, and eat. Use the leftovers to make this again.
Ratings
4
out of 5
914
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Private Notes
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Cooking Notes
Ellen Oliver
Nothing to do w/ the recipe, but could the prop stylist, Rebecca Bartoshesky, let us know where she got those gorgeous plates & bowl ??
Heidi
What didn't you like about it?
PATRICIA
any veggies, chicken1 cup buttermilk3 tablespoons sour cream4 teaspoons lemon juice, or to taste2 tablespoons olive oil, or to taste Salt Black pepper1 teaspoon finely minced thyme leaves (from about 5 sprigs)1 ½ tablespoons finely minced fresh basil (about 10 large leaves)3 tablespoons minced chives
Patricia
The Sriracha roasted almonds from NYT would make the perfect crunchy topping!
Jen
If you make the grains ahead of time, what is the best way to warm them up ?
Mary Beth
This dish will make you feel virtuous. And full. But not joyous.
Tamara
This recipe was indeed delicious and easy. I used brown rice. Although counter to my natural tendency, I made the buttermilk dressing and it made total sense. Was hoping to have leftovers for lunch but the 16 yo gobbled it all up.
Derek Walker
What a great recipe! I add roughly chopped red onion to the roasting pan and I use Nuoc Mam dipping sauce in lieu of the dressing. Farro is our grain of choice. We add chopped mint to our bowls and sprinkle dry-skillet-toasted slivered almonds.
Keetwoman
Winner winner, not a chicken dinner!!! This is a new favorite in our house. I didn't have broccoli, so substituted cauliflower. The dressing really makes it rock. I'll be making it again...and again....and again.....
Jen
A variation if you don't like or can't eat egg: throw a small can's worth of cooked chickpeas (a bit more than a cup) in a frying pan with some olive oil; after a few minutes of them popping around add about 2 tsp soy sauce, 1 tsp maple syrup, and 1/2 tsp smoked paprika.
Barbarajs
I used the lemon herb buttermilk dressing and it was very good. the runny dressing is fine because it makes the bowl very moist and tasty. We also like the charred broccoli. I used faro which we both like a lot.
Patsy
Tonight I made this using leftover long- cooked Italian beans from Samin Nosrat. Instead of ranch, I used pomegranate vinaigrette. To add crunch, I blanched, peeled, and toasted some almonds. Bacon made it insanely good. I get it by the quarter pound at the deli counter. I waste less that way as I’m cooking for one. I love the way Francis Lam describes this.
lupi
Absolutely horrible. And a lot of work. Hard to believe you devoted the Sunday Magazine food space to this recipe.
Alex
Liked this a lot. Used Kamut, like wheat berries, and i think a lighter grain would not be as good. I added baked tofu cubes, but would be fine with just broccoli and mushrooms.Sauce: subbed mayo for yogurt, just fine. Added sumac (or more lemon). The sauce really benefitted from two things: tamari (soy sauce) and a little chili oil for heat.
Maureen
We just ate this for dinner and I was very happy with the results. It was a satisfying meal. I used yogurt in the sauce because that is all I had. No buttermilk or sour cream. It turned out great. I love the sauce.
Eileen
Tasty and easy! Loved the lemon buttermilk dressing, though I used Greek yogurt instead of the sour cream. I thought it needed more veggies, so I added sliced onions to the roasting pan. I still wanted more color, so I added some steamed shredded carrots. My grain of choice was bulgur—which cooks pretty quickly
cassidy
This is good! Added crispy tofu for extra protein. Probably took me 45 min total.
CJ
This is so delicious. The combination of broccoli and mushrooms with the piquant delicious dressing is perfection. I made it with quinoa and brown rice, added some grilled, sliced chicken feta sausage, and topped the dish with crumbled crispy fried tortilla strips. Amazing!
Jen
Used one package of precooked Seeds of Change brown rice and quinoa; worked well, saved a little time
cgrantg
The buttermilk dressing was greatly improved by the addition of a quarter cup or more of tahini.
Julia L
Excellent summer dish! Roasting for the mushrooms can be shorter. I used a toaster oven.
Emmeline
How much dressing did you use? It says "to taste" I'm curious what that amount was for other people.
Susanne Kernan
Use farro or any grain, baby bella mushrooms, frozen broccoli, toasted slivered almonds, and omit the eggs. Use chopped green onions for added garnish. Can use yogurt in the dressing. Make the buttermilk sauce and toast the almonds before beginning the vegetables.
mj
So I don’t know if this is a sin but I bought a buttermilk pre-made dressing from the grocery store! I liked it with the meal :)
loved it - easy and delicious
Quick and easy dinner recipe. I didn’t have buttermilk or sour cream for the dressing but I was able to use tomato-basil olive oil and lemon juice and loved the flavor still. I used brown rice and toasted breadcrumbs to fill the bowl out. Refrigerated overnight and used leftovers spring mix as lunch the next day
Terri
Lots of steps to coordinate. Make the buttermilk sauce and toast the almonds before beginning the vegetables.
Karma M
I riffed on this based on what was in season from the farmer’s market. Roasted exotic mushrooms, pre-steamed the broccoli b4 roasting. Tossed both w/ a coriander seed/red pepper mixture. I had left over Idaho oven fries so I used those for the starch. For crunch I sautéed chopped garlic scapes; added almonds. I was surprised how well the buttermilk dressing went with the dish. I made it in stages in the blender, subbing thin ends of garlic scapes for chives.
6/2/21
Go east on salt. Double egg recipe.
rosemary
Surprising delicious!Changes I made:- subbed Greek yogurt for sour cream, and added an extra tablespoon- added more than the recommended lemon juice. - extra chives- sliced raw green onions for a garnishThis was delish and I would totally make again!
Beth
It would be helpful if you paid a little more attention to print formatting in all of your recipes!
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