Mushroom Grain Bowls with Green Goddess Dressing
A poke bowl with a difference. Healthy grains with a delicious dressing.
Ingredients
Dressing:
- 1 cup plain greek yoghurt
- 1 cup fresh packed herbs (chives, coriander, parsley and dill work very well together)
- 1/4 cup spring onions, chopped
- Juice of 1 lemon
- 1 small clove garlic, roughly chopped
- Pinch sea salt flakes
- Freshly ground black pepper
Quick pickled cauliflower:
- 300 g cauliflower florets
- 1 cup apple cider vinegar
- 1 cup water
- 1 tbsp sea salt flakes
- 1 tbsp sugar
Bowls:
- 4 cups mixed grains, cooked (farro, spelt, barley & wild rice work very well together)
- 2 tbsp olive oil
- 2 cloves garlic, finely minced
- 500 g mixed mushrooms, white buttons, portabellinis & baby buttons
- 170 g fresh asparagus spears, very lightly blanched
- 110 g shelled edamame beans
- Zest & juice of 1 lemon
- 1/2 cup spring onions, thinly sliced
- Fennel fronds or fresh dill, to serve
- Salt and pepper, to taste
Instructions
For the dressing:
- Combine all of the ingredients in a blender, food processor or nutribullet.Process until smooth, adding a splash of ice cold water to thin it out until desired consistency. Taste, to adjust salt and pepper. Scrape into a jar and keep in the fridge.
- For the pickled cauliflower:Combine vinegar, water, salt and sugar in a small saucepan and bring to the 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 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.