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.
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.