Jeweled Grains With Broccoli, Peas and Red Onion

Name: Jeweled Grains With Broccoli, Peas and Red Onion
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1/2 cup farro, rinsed; 1/2 cup short-grain brown rice, rinsed; 1/4 cup black sticky rice, rinsed; 1/2 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; 1/3 cup raw or roasted unsalted pistachios; 1/4 cup raw or roasted unsalted sunflower seeds; 1/2 cup dried cherries or cranberries

By Corinne Trang

Total Time: 45 minutes
Rating: 4(286)
Notes: Read community notes

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

½cup farro, rinsed
½cup short-grain brown rice, rinsed
¼cup black sticky rice, rinsed
½cup frozen peas
1small red onion, peeled, halved and very thinly sliced
1teaspoon agave nectar or honey
5tablespoons unseasoned rice vinegar
Kosher salt and black pepper
3tablespoons tamari or soy sauce
1tablespoon grapeseed oil
2teaspoons toasted sesame oil
1(1-inch) piece fresh ginger, peeled and finely grated
1large or 2 small heads broccoli
⅓cup raw or roasted unsalted pistachios
¼cup raw or roasted unsalted sunflower seeds
½cup dried cherries or cranberries

Ingredient Substitution Guide

Preparation

Step 1
In a medium pot, add the farro, brown rice, black rice and 1½ 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.
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.
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.
Step 4
Fluff the grains and peas with a fork and transfer to the bowl; toss to coat. Garnish with the pickled onions.

Ratings

4 out of 5

286 user ratings

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Cooking Notes

Ann Steeves5 years ago

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.

Sharbear5 years ago

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 Tuckccd5 years ago

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

Kate5 years ago

Made this last night. I thought the dressing needed something else so I added another 1 - 2T of honey. Yum. Next time I will cook the 2 rices separately so they each keep their distinct color. I have a family member with celiac so I used GF tamari and left out the farro.

Kim5 years ago

I took this to a dinner party and no one liked it. I followed the recipe exactly and thought it had too much soy sauce.

summer9 months ago

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 O1 year ago

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.

doc1 year ago

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.

FH Cyclist1 year ago

Excellent! Didn’t have black sticky rice so used faro & brown rice. Wasn’t sure brown rice would be cooked enough since package cooking time was 2x. Followed directions & was excellent. Lots of ways to add ur own changes. Peas need to be 2x. Great for dinner and then for lunch leftovers. Make sure u have onions. Added so much!

Alena2 years ago

Do NOT follow these instructions to cook your grains. My faro took 10 min, brown and black rice took 45 min. Cook each grain according to their instructions. Accidently bought sweet cherries instead of tart cherries. Turned out to be a good thing, the dish as enough tang in it from the vinegar. Other than that, I made it as written. Turned out quite delicious. Ate over a couple of days for lunch.

meg2 years ago

I roasted the broccoli. And I used quinoa instead of black rice because I had it. Delicious.

beth2 years ago

Made it with forbidden rice, long grain brown and faro. Need 3x as much water as in the recipe and needed to cook about 35 minutes.! used canola oil for the grapeseed oil. Tasted great-- got lots of compliments

Kwarentine4 years ago

Can the grains be cooked in a rice cooker?

Chris4 years ago

I used the grains as a base for a basic tabbouleh type dish, fresh herbs from my garden, fresh lemon juice, tomatoes and cucumber. Didn't turn out too bad!!

Jake5 years ago

Used ½ cup of Farro and 1 cup of Wild Rice - worked out just fine. I highly recommend the pickled onions to give it a nice bite. Overall a pretty forgiving recipe feel free to swap in and out your favorite grains, nuts, and dried fruit.

Jeremy5 years ago

is black sticky rice the same as black Japonica rice, or is that a different thing?

Kate5 years ago

Chris5 years ago

I followed the recipe as written. It was so delicious. Second time, my daughter had eaten the pistachios, so I substituted pepitas. I also wasn't overly fond of the pickled red onion. I didn't think it added so left if off.

Tucky Tuckccd5 years ago

What happens to the other 3 tablespoons of rice vinegar?

Eileen5 years ago

Very good. Will make again. I left out tamari as I am allergic to soy.

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