Our summer has been awfully busy and I haven’t spent a lot of time experimenting in the kitchen, however, not all great dishes have to take a lot of time. This flavorful meal is ready in about 20 minutes but it certainly doesn’t taste rushed. I used Trader Joe’s Harvest Grain Blend that has Israeli-style couscous, quinoa, orzo, and baby garbanzo beans (which I didn’t even know existed). It only takes 10 minutes to cook. Feel free to use brown rice, quinoa, or even lentils (I recommend brown or green lentils), just keep in mind, the cooking time may vary. Either way, I think you’ll like this perfect-for-a-busy-summer dish!
INGREDIENTS:
16-oz pkg. Harvest Grains Blend, Trader Joe’s (or grain of choice)
3-1/2 C vegetable broth (again, this amount may vary depending on choice of grain)
2 garlic cloves, minced
1-2 Tbs olive oil
2 large leeks, chopped
2 C shiitake mushrooms, cut into 1″ pieces
3/4 C soy sauce or tamari
1 tsp arrowroot
1-1/2 Tbs red wine vinegar
1/2 tsp sesame oil
1 heaping Tbs Dijon
Salt and pepper
Garlic powder
Toasted sesame seeds
DIRECTIONS:
Cook the grains according to package instructions. Meanwhile, heat the olive oil in a large skillet; add the garlic. Cook 2 minutes, then add the leeks. Over medium heat, saute the leeks for about 7-8 minutes, or until they soften and begin to brown. Add the mushrooms and cook another 3-4 minutes.
Season with salt, pepper, and garlic powder. In a small bowl, whisk together the soy sauce, red wine vinegar, sesame oil, and arrowroot. Once well combined, whisk in the Dijon. Add the sauce mixture to the skillet and combine it well with the leeks and mushrooms. It will thicken immediately. Remove from the heat.
To serve, scoop some of the couscous mixture into a bowl, add some leek-mushroom mixture, and top with sesame seeds. Enjoy!
- 16-oz pkg. Harvest Grains Blend, Trader Joe's (or grain of choice)
- 3-1/2 C vegetable broth (again, this amount may vary depending on choice of grain)
- 2 garlic cloves, minced
- 1-2 Tbs olive oil
- 2 large leeks, chopped
- 2 C shiitake mushrooms, cut into 1" pieces
- ¾ C soy sauce or tamari
- 1 tsp arrowroot
- 1-1/2 Tbs red wine vinegar
- ½ tsp sesame oil
- 1 heaping Tbs Dijon
- Salt and pepper
- Garlic powder
- Toasted sesame seeds
- Cook the grains according to package instructions. If you're using the Harvest Grains Blend, it will cook in ten minutes.
- Meanwhile, heat the olive oil in a large skillet; add the garlic. Cook 2 minutes, then add the leeks. Over medium heat, saute the leeks for about 7-8 minutes, or until they soften and begin to brown. Add the mushrooms and cook another 3-4 minutes.
- Season with salt, pepper, and garlic powder.
- In a small bowl, whisk together the soy sauce, red wine vinegar, sesame oil, and arrowroot. Once well combined, whisk in the Dijon. Add the sauce mixture to the skillet and combine it well with the leeks and mushrooms. It will thicken immediately. Remove from the heat.
- To serve, scoop some of the couscous mixture into a bowl, add some leek-mushroom mixture, and top with sesame seeds. Enjoy!
