Jeweled Grains With Broccoli, Peas and Red Onion

By Corinne Trang

Updated April 10, 2019

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
45 minutes
Rating
4(296)
Comments
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Inspired by Persian jeweled rice and grain bowls, this dish combines brown rice, farro and black sticky rice with a jumble of shaved broccoli, pickled red onion, pistachios, sunflower seeds and dried cranberries. When cooking multiple grains, pick ones that more or less require the same grain-to-water ratio and cook time so you can cook them all together in the same pot. This dish can be served warm, cold or at room temperature, served over salad greens or topped with flaky fish. It is endlessly adaptable based on the season or the contents of your fridge.

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Ingredients

Yield:4 to 6 servings

  • ½ cup farro, rinsed

  • ½ cup short-grain brown rice, rinsed

  • ¼ cup black sticky rice, rinsed

  • ½ cup frozen peas

  • 1 small red onion, peeled, halved and very thinly sliced

  • 1 teaspoon agave nectar or honey

  • 5 tablespoons unseasoned rice vinegar

  • Kosher salt and black pepper

  • 3 tablespoons tamari or soy sauce

  • 1 tablespoon grapeseed oil

  • 2 teaspoons toasted sesame oil

  • 1 (1-inch) piece fresh ginger, peeled and finely grated

  • 1 large or 2 small heads broccoli

  • ⅓ cup raw or roasted unsalted pistachios

  • ¼ cup raw or roasted unsalted sunflower seeds

  • ½ cup dried cherries or cranberries

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

52 grams carbs; 338 calories; 4 grams monosaturated fat; 5 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 7 grams fiber; 482 milligrams sodium; 10 grams protein; 14 grams sugar

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

    In a medium pot, add the farro, brown rice, black rice and 1 ½ cups water. Stir to combine the grains, then bring to a boil over medium-high. Reduce the heat to medium-low, cover and cook until the grains are tender yet chewy, about 20 minutes. Remove from the heat. Scatter the peas on top, cover and let sit, 10 minutes.

  2. Step 2

    Meanwhile, in a small bowl, toss the red onion and agave with 2 tablespoons vinegar; season with salt and pepper to taste. Let macerate, 20 minutes. Drain the onions before using.

  3. Step 3

    In a large bowl, stir together the remaining vinegar, tamari, grapeseed oil, sesame oil and ginger. Holding the broccoli stalk firmly in one hand and working over the large bowl, use a sharp knife to shave the floret end into a rough dust, chopping until you reach mostly stalk. (Reserve the stalks for another use.) Add the pistachios, sunflower seeds and tart cherries to the bowl and toss to coat.

  4. Step 4

    Fluff the grains and peas with a fork and transfer to the bowl; toss to coat. Garnish with the pickled onions.

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Ratings

4 out of 5
296 user ratings
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Comments

Ann Steeves

Made this tonight, with pan-seared salmon, and it was delicious! I used thyme-infused honey (leftover from another recipe) instead of agave. I found that using an OXO hand peeler on the broccoli worked better than trying to shave with a knife.

Sharbear

Really good. I added asparagus and substituted almonds for the pistachios and it was a big hit with the vegan, vegetarian and even the meat eater!

Tucky Tuckccd

The missing 3 tablespoons of rice vinegar go in the dressing mix. I added tofu.

summer

really tasty. the mixed grains was a little too faffy for me so i just used a wild rice mix. also didn’t use the peas, for myself, but the person i shared this with loved them- so personal preference.

Jennifer O

Very tasty. Subbed edamame for peas in keeping with the asian dressing theme. Used farro/black and brown rices cooked separately (they were previously frozen separately). Served with steamed fresh cod. Tip: I never add grains/veggies/lettuces TO a bowl of dressing, I always drizzle in dressing to contents so I can control the amount/flavor so doesn't overwhelm.

doc

This is a nice grain salad I would make again and bring to a picnic/pot luck. Only used farro for the grains and next time will try to find dried cherries. Versatile! Great over greens or as a side for salmon/other protein.

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