Mushroom grain bowl

With mushrooms, greens and mixed grains, this is a fabulously filling veggie meal to satisfy even the most diehard of meat-eaters.

Mushroom grain bowl. Credit: Donal's Super Food in Minutes

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Episode 1

episode • Donal's Super Food In Minutes • 

Cooking • 

23m

PG

episode • Donal's Super Food In Minutes • 

Cooking • 

23m

PG

Ingredients

• 30 g (1oz) unsalted butter
• 1½ tbsp (30 ml) olive oil
• 600 g (1lb 5oz) oyster mushrooms, torn if large
• 2 garlic cloves, thinly sliced
• 1 tsp each hot smoked and sweet smoked paprika, plus a pinch to serve
• 320 g (11¼ oz) kale, tough stems removed and leaves roughly chopped
• 2 x 250 g (9 oz) sachets cooked mixed grains (such as brown rice, pearl barley, bulgar, quinoa; you could also use grain and lentil sachets)
• 1½ tbsp (30 ml) extra-virgin olive oil
• 2 tbsp chopped dill
• 2½ tbsp chopped parsley
• good squeeze of lemon juice
• 4 dollops of low-fat soured cream

Instructions

1. Heat the butter and half the olive oil in a large frying pan over a medium–high heat. Add the mushrooms and cook on one side, pressing down, until really crispy. Turn over, add the garlic and cook the other side, again until golden. You may need to do this in batches if you don’t have a big enough pan. Add the paprika, season well with salt and pepper and set aside in a bowl.
2. Heat the remaining oil in the pan, add the kale and fry for 3–4 minutes until softened. Season with lots of black pepper and toss with the mushrooms.
3. Heat the grains according to the packet instructions and mix with the extra-virgin olive oil, herbs and lemon juice to taste. Divide the grains between four bowls and add the mushrooms and kale. Top each bowl with a dollop of soured cream and a sprinkle of smoked paprika and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.