Broccoli and Kasha Bowl with an Onion-Miso-Dill Dressing

I am on a kasha-kick. At least until my stash runs out.

The millet evaporated last summer. Next went the wild rice. Now I am plowing through the kasha. Once I discovered the boil-in-a-bag stuff, I was smitten with it as a base for veggie-based bowls.

With a focus on simpler meals, I made the dressing first and then decided what to toss with it.

And yes, this was a glorious dressing.

It seems so weird. Raw onion? Dill? Miso?

But trust me, it worked so well. I also tried a creamier version with tofu-cashew mayonnaise and liked that, too.

I picked kasha, but any grain would work here. Brown rice? Quinoa? Choose your favourite veggie but broccoli complemented the tangy dill-miso dressing well.

This is my submission to Deb for this week’s Souper Sundays, this month’s Random Recipe for healthy foods and to this month‘s Herbs on Saturday.

Broccoli and Kasha Bowl with an Onion-Miso-Dill Dressing
Dressing adapted from Radiance 4 Life

100g packet of kasha (or 1/2 cup coarse kasha, picked over and rinsed, to be boiled with 1 cup vegetable broth or water) — quinoa would work well here, too
1 -2 heads of broccoli, florets cut into small pieces

1/4 cup onion
1 tbsp flax oil (or your choice of oil)
1 tbsp white miso
1 tbsp low-sodium tamari (or soy sauce)
2 tbsp apple cider vinegar
1 tbsp fresh dill (or 1 tsp dried dillweed)

optional: 1/4 cup mayonnaise (I used this tofu-cashew mayonnaise)

1. For the boil-in-a-bag kasha, fill a medium pot half-way with salted water. Bring to a boil. Reduce heat to a simmer, and submerge the bag of kasha. Simmer for 15-20 minutes until plump and tender. Remove bag from water, rinse in cold water and set aside to cool.

2. Steam broccoli for 2-3 minutes, until tender crisp.

3. Prepare dressing by combining in a blender until smooth.

4. Mix together cooked kasha, steamed broccoli and drizzle with dressing.

Serves 2.