Shroomin' Recipe

Rinse and combine

Rinse quinoa, basmati rice, and lentils separately under cold water until water runs clear. Drain well.

Cook grains and lentils together

In a medium saucepan, combine the rinsed quinoa, basmati rice, and lentils with 3 cups water or vegetable broth and 3/4 tsp kosher salt. Bring to a boil uncovered over medium-high heat. Once boiling, reduce heat to low, cover, and simmer gently for 18–22 minutes, until lentils are tender and grains have absorbed the liquid. If needed, simmer an additional 2–3 minutes and drain any excess.

Fluff and finish

Remove from heat, drizzle 1 tbsp olive oil over the cooked mixture, fluff with a fork, and set covered to keep warm while you prepare other components.

Prepare mushrooms

Clean mushrooms with a damp cloth and slice larger ones into quarters or halves so pieces are bite-sized. Mince garlic and chop herbs.

Sauté mushrooms

Heat a large skillet over medium-high heat. Add 1 tbsp butter (or 1 tbsp olive oil). When hot, add mushrooms in a single layer (don’t overcrowd—cook in two batches if necessary). Cook without stirring for 2–3 minutes to develop color, then stir and continue cooking 3–4 minutes until mushrooms release liquid and begin to brown.

Add aromatics and finish

Add minced garlic, 1 tbsp fresh thyme, and 1 tsp soy sauce to the pan. Sauté 30–60 seconds until fragrant. Stir in 2 tbsp chopped parsley and 1/4 tsp black pepper. Taste and add a pinch of salt only if needed. Remove from heat and keep warm.

Blanch or steam broccoli

Bring a pot of salted water to a boil. Add 3 cups broccoli florets and blanch for 1 minute until bright green and slightly tender, then immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Dress broccoli

In a small bowl, whisk together 1 tbsp rice vinegar, 1 tsp honey or maple syrup, 1/2 tsp soy sauce, 1/2 tsp sesame oil, 1/8 tsp red pepper flakes (optional), and 1/4 tsp salt. Toss the blanched broccoli with the dressing so florets are evenly coated. Set aside at room temperature.

Blend the dressing

In a blender or food processor combine 1/2 cup plain Greek yogurt, 2 tbsp mayonnaise, 1/4 cup packed chopped cilantro, 1 tbsp lime juice, half a seeded jalapeño (adjust for heat), 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and 1/8 tsp black pepper. Blend until smooth. If too thick, add up to 1 tbsp water to reach desired drizzling consistency. Taste and adjust lime, salt, or jalapeño for brightness and heat.

Make tortilla crunchies

Stack tortillas and cut into thin strips or triangles. Heat 2 tbsp vegetable oil in a medium skillet over medium-high heat. Fry tortilla pieces in batches until crisp and golden, about 1–2 minutes per side, turning as needed. Remove to a paper towel-lined plate and season immediately with a pinch of salt. Alternatively, brush strips with oil and bake at 375°F (190°C) for 8–10 minutes, turning once.

Prep greens

Roughly chop 2 cups romaine or mixed crunchy greens and thinly slice 2 green onions. Toss lightly so they stay crisp.

Divide the warm grain-and-lentil base between two bowls (servings for two). Arrange the herbed mushrooms on one side, and place a portion of the sweet & sour broccoli on another side.

Add a generous handful of the crunchy greens and scatter the tortilla crunchies over the bowl for texture. Sprinkle sliced green onions over the top and garnish with reserved cilantro leaves and toasted sesame seeds if using.

Drizzle 2–3 tbsp of the spicy cilantro ranch over each bowl (or serve on the side). Serve with lime wedges for squeezing and extra hot sauce if desired.