HANDS-ON: 15 MIN. // TOTAL: 15 MIN. // SERVES 4
Grain bowls can be made ahead or prepared in just a few minutes using any cooked or ready-to-heat grain you have on hand. Leftovers make a hearty lunch, so prepare an extra serving to pack for the next day. Top with shredded rotisserie chicken, sautéed tofu, or grilled shrimp for a protein boost.
2 tablespoons olive oil
2 cups shiitake mushrooms, trimmed and sliced
1/2 teaspoon kosher salt
1 sweet onion, thinly sliced
8 ounces fresh asparagus, cut into 2-inch pieces
4 cups hot cooked farro, quinoa, or brown rice
1 tablespoon Simple Green Pesto (page 67) or store-bought pesto
2 teaspoons sherry vinegar or fresh lemon juice
1 ounce Parmesan cheese, shaved (about 1/4 cup)
1 Heat a large skillet over medium-high. Add 1 teaspoon of the oil to the pan; swirl to coat. Add the mushrooms; cook, stirring occasionally, until the mushrooms are browned and the liquid they release has evaporated, about 6 minutes. Sprinkle with 1/8 teaspoon of the salt; transfer to a plate.
2 Reduce the heat to medium; add 2 teaspoons of the oil to the skillet and swirl to coat. Add the onion and asparagus; cook, stirring occasionally, until just tender, about 6 minutes. Sprinkle with 1/8 teaspoon of the salt; transfer to the plate with the mushrooms.
3 Place the farro in a large bowl. Combine the remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, the pesto, and vinegar in a small bowl; pour over the farro and toss to coat. Divide the farro evenly among four serving bowls. Top evenly with the asparagus mixture and the mushrooms. Sprinkle each bowl evenly with the Parmesan.
(SERVING SIZE: 1 BOWL): CALORIES 329; FAT 11G (SAT 2G, UNSAT 8G); PROTEIN 13G; CARB 48G; FIBER 6G; SUGARS 3G (ADDED SUGARS 0G); SODIUM 435MG; CALC 15% DV; POTASSIUM 6% DV
shiitake mushrooms
Research suggests that eating shiitake mushrooms daily lowers inflammatory markers and improves immune system function. This isn’t limited to shiitakes, though. Oyster and enoki mushrooms also have anti-inflammatory powers. Make sure you eat them raw or cooked at low to moderate temps for the most anti-inflammatory impact.