FARRO BROCCOLI BOWL WITH LEMONY TAHINI
A hearty vegetarian dinner-in-a-bowl, farro is dressed in a lemony tahini sauce spiked with garlic, and topped with charred broccoli florets, thin slices of turnip or radish, and a soft-yolked egg. To streamline the cooking process here, the eggs are simmered in the same pot as the farro. But if you want to substitute leftover grains for the farro (brown or white rice, for example), cook the egg separately using the same timing. Or leave off the egg altogether for a vegan variation. The flavors here are mellow enough for kids, but a squirt of chile sauce or a sliced green chile garnish adds a smack of grown-up heat.
Provided by Melissa Clark
Categories dinner, lunch, weekday, grains and rice, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a medium pot of salted water to a boil. Add farro and eggs. Cook eggs for 6 minutes for very runny centers and 7 minutes for medium-runny. Use a slotted spoon to transfer eggs to a bowl of cold water. Let them sit for 2 minutes, then crack and carefully peel the eggs.
- Continue to let the farro cook until done according to package directions, usually a total of 20 to 40 minutes. Drain farro.
- As farro cooks, prepare the dressing: In a medium bowl, whisk together lemon juice, garlic and 1/4 teaspoon salt. Let sit for 1 minute, then whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and set aside.
- Broil the broccoli: Position the rack underneath your broiler so that it's at least 4 inches away from the heating element; heat the broiler.
- On a rimmed baking sheet, toss broccoli with olive oil and soy sauce, then spread the pieces out into an even layer. Broil until slightly charred in spots, 2 to 5 minutes, watching closely so that it doesn't burn all over (a few burned spots are O.K.). Let cool slightly, then toss with sesame oil and sesame seeds and cover to keep warm. (You can also roast the broccoli at 450 degrees for 8 to 15 minutes instead of broiling.)
- Toss cooked farro with 5 to 6 tablespoons tahini dressing to taste, a large pinch of salt and a drizzle of olive oil. Taste, and add salt and olive oil if needed.
- To serve, divide farro across 4 serving bowls and drizzle with remaining dressing. Top with turnips, and sprinkle them lemon juice and salt. Add broccoli and egg to the bowl and garnish with sliced scallions and more sesame. Serve immediately, with soy sauce, hot sauce, and-or sliced chiles on the side if you like.
Nutrition Facts : @context http, Calories 704, UnsaturatedFat 36 grams, Carbohydrate 60 grams, Fat 46 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 736 milligrams, Sugar 7 grams, TransFat 0 grams
CARROT-TAHINI SOUP WITH CORIANDER, TURMERIC AND LEMON
Here's a simple carrot soup with loads of garlic and lemon for punch, with some tahini puréed in at the end. It is tangy, nutty, very creamy and intensely flavored, like liquid hummus with a gentle sweetness.
Provided by Melissa Clark
Categories easy, weekday, one pot, soups and stews, appetizer, side dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a soup pot over medium heat, pour in oil, then add leek and sauté until translucent, about 4 minutes. Add garlic, salt, pepper, coriander, turmeric and cayenne, and cook until garlic is fragrant, about 1 minute.
- Add carrots and stir to coat them with leek mixture. Cook, stirring, for 3 minutes, then add broth, thyme, if using, and 2 cups water. Bring to a simmer, partly cover and cook until carrots are very tender, about 25 minutes.
- Meanwhile, heat oven to 400 degrees. Brush pita wedges with a little olive oil and sprinkle with salt. Spread them on a baking sheet and bake until brown and crisp, about 10 to 12 minutes. Let cool.
- When carrots are tender, turn off heat and let soup cool for 10 minutes. Remove thyme branches and stir in tahini. Using either an immersion blender, standard blender or food processor, purée soup until smooth. Return to pot and reheat if necessary. Taste and add lemon juice and more salt if desired.
- Serve soup garnished with the lemon zest, cilantro and pita wedges.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 13 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 503 milligrams, Sugar 6 grams, TransFat 0 grams
BROCCOLI WITH LEMON AND DILL
Make and share this Broccoli With Lemon and Dill recipe from Food.com.
Provided by ctech
Categories Lemon
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan cook and stir onion and garlic in hot oil about 3 minutes or until tender. Add broth; bring to boiling. Add broccoli. Return to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or until tender. Transfer vegetables to a serving platter, reserving broth in pan (add additional broth, if necessary, to measure 1/2 cup).
- In a small bowl combine lemon juice and cornstarch; add to broth in saucepan. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in dill. Season to taste with kosher salt and pepper. Spoon sauce over vegetables; toss to coat. If desired, garnish with lemon slices.
BROCCOLI DILL SOUP WITH LEMON AND TAHINI
Steps:
- 1. Heat olive oil in a 3-quart saucepan over medium heat. Add onions and saute until onions are just beginning to brown, about 7 min. 2. Add mustard seed and saute for about 1 min., stirring frequently. Carefully add broth and bring mixture to a boil. Reduce heat to low and simmer for 10 minutes. Add dill and broccoli and cook until broccoli is just tender, about 4 min. Stir in olives, tahini, and lemon peel, and season with salt and pepper. Serve immediately.
More about "broccoli dill soup with lemon and tahini recipes"
ROASTED BROCCOLI SOUP WITH LEMON TAHINI …
From theendlessmeal.com
5/5 (27)Total Time 1 hrCategory SoupCalories 271 per serving
- Place the broccoli on the baking sheet and drizzle with the oil, concentrating on the florets. Roast in the oven for 30-40 minutes, or until the broccoli is very dark and the florets are crispy to the touch.
- Set the lemon slices and a few broccoli florets aside. Add the rest of the broccoli and the onion to the pot with the rest of the soup ingredients. Bring to a boil then reduce the heat to medium-low. Cover the pot and let it simmer until the potatoes are soft, about 15 minutes.
VEGAN BROCCOLI SOUP RECIPE - LOVE AND LEMONS
LEMON CHICKPEA ORZO SOUP (VEGAN …
From simple-veganista.com
SPICED BROCCOLI DILL SOUP - THE BIG SWEET …
From thebigsweettooth.com
RECIPES - LIDEYLIKES
From lideylikes.com
ROASTED BROCCOLINI WITH CHILI, LEMON, AND …
From foodal.com
ROASTED BROCCOLINI WITH TAHINI SAUCE …
From recipetineats.com
CRISPY ROASTED BROCCOLI WITH TAHINI SAUCE …
From bonappetit.com
INSTANT POT PALEO CREAMY BROCCOLI DILL SOUP
From recipestonourish.com
LEMON BROCCOLI SOUP - SAVOR THE BEST
From savorthebest.com
CREAMY BROCCOLI TAHINI SOUP - DAIRY FREE VEGAN SOUP - TORI AVEY
From toriavey.com
4.8/5 (16)Total Time 1 hrCategory SoupCalories 241 per serving
ROASTED LEMON BROCCOLI WITH TAHINI-YOGURT SAUCE RECIPE
From foodandwine.com
BROCCOLI SOUP RECIPES
From allrecipes.com
BROCCOLI SOUP RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BEST TAHINI ROASTED BROCCOLI RECIPE - HOW TO MAKE ROASTED …
From food52.com
BROCCOLI LEMON TAHINI SOUP - SEED + MILL
From seedandmill.com
GREEK LEMON SOUP RECIPE | EAT SMARTER USA
From eatsmarter.com
BROCCOLI SOUP WITH HAM | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
FATTOUSH WITH TAHINI RANCH DRESSING | RACHAEL RAY | RECIPE
From rachaelrayshow.com
GARLIC-INFUSED BROCCOLI SOUP WITH DITALINI - THE WASHINGTON POST
From washingtonpost.com
BROCCOLI, LEMON, AND PARMESAN SOUP RECIPE ON FOOD52
From food52.com
25 BEST VEGETARIAN SALAD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST TAHINI SOUP RECIPES | YUMMLY
From yummly.com
10 BEST ARTICHOKE DIPPING SAUCES (+ EASY RECIPES)
From insanelygoodrecipes.com
You'll also love