WHAT'S COOKING?: Seeing green this month? Cook with broccoli!

March 13, 2013

Broccoli Salad in Tangy Miso Dressing by the TSTC Culinary Arts Institute

There is just something about March you start seeing “Green” not just because of St. Patrick’s Day. The local grocery stores are enticing us with all the fresh green vegetables! Broccoli is a popular spring vegetable and is loaded with nutritional value with Vitamin B6, Folate, Potassium, Manganese, and Vitamin A, C, E

1 cup Buckwheat groats
Buckwheat groats can be substituted with Quinoa, Pearl Barley, Bugler or Brown Rice
1 ½ cups water
2 tablespoons *Red Miso
1 tablespoon Canola oil
1 tablespoon Rice Vinegar
1 tablespoon dark Sesame Oil
1 tablespoon grated Ginger
1 clove Garlic, minced or crushed
¼ teaspoon red pepper flakes
1 tablespoon Honey
2 cups Broccoli florets, blanched
½ cup julienned carrots (or finely chopped)
2 Scallions, minced
½ cup Cashews, toasted
In small, heavy saucepan, heat the buckwheat groats over medium-high heat. Swirl the groats in the pan, toasting them until they are crackling, hot to the touch, and fragrant, about 5 minutes. In a wire mesh strainer, wash the hot buckwheat quickly and drain thoroughly. Put the 1 ½ cups water in the pan bring to a boil. Add the buckwheat, return to boil, cover tightly and reduce the heat to the lowest setting. Cook for about 20 minutes, until all the liquid is absorbed. Take the pan off the heat and let stand for 5 minutes, then transfer the cooked grain to a bowl, cover and let cool to room temperature.
***If using other suggested substitution following the cooking direction for the substituted grain.
In large measuring cup, whisk the miso, canola oil, and vinegar until smooth. Whisk in the sesame oil, ginger, garlic, pepper flakes and honey. Pour the dressing over the cooled buckwheat and toss to coat.
To serve, spread the buckwheat on a platter, and top with broccoli, carrot and scallions. Sprinkle the cashews over the salad and serve. Alternatively, mix the veggies into the grain and chill.
Chef Notes:
You might ask what is Red Miso and where can it be purchased? Red miso is typically made from soybeans fermented with barley or other grains, though with a higher percentage of soybeans and/or a longer fermentation period. It can range in color from red to dark brown. Red misos can sometimes be labeled "barley miso," so check the actual color of the paste for an indication of how mild or strong it is. “Natural Grocers-Abilene” is one of the places where Red miso can be purchased.

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