By Martha Rose Shulman
- Total Time
- About 30 minutes
- Rating
- 4(117)
- Notes
- Read community notes
When you have lots of leftover vegetables in your fridge, a simple and delicious vegetarian skillet supper might be just the thing. Two things to remember: 1) A wok should not be limited to Asian stir-fries. 2) The cooking water drained off from cooked barley or brown rice can be added to cooked vegetables the way pasta cooking water is sometimes used to moisten and add texture to an accompaniment. The starch in the nutrient-dense water enriches the vegetables like a sauce. Just add more water than the usual proportion that you’d use – say a quart for a cup of brown rice or barley, and drain the grains through a strainer set over a bowl when they’re tender. You can cook this beautiful, lemony skillet dinner in a well-seasoned wok or a heavy nonstick pan. You’ll get the best seared flavor in a wok. Serve with quinoa.
Featured in: Recipes for Health: A Grain, a Vegetable, a Skillet: Meals for Winter Nights
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Ingredients
Yield:4 servings
- 1medium cauliflower
- 2teaspoons Dijon mustard
- 2tablespoons fresh lemon juice
- ¼cup water, stock or drained cooking liquid from the accompanying grain (optional)
- 2tablespoons extra virgin olive oil
- ¾pound brussels sprouts, trimmed and quartered
- Salt and freshly ground pepper to taste
- 1can red beans, drained and rinsed
- 2½tablespoons chopped fresh dill
- Suggested grain for serving: quinoa (½ to ¾ cup per person)
- Optional: Lemon-flavored olive oil for drizzling
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
340 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 12 grams dietary fiber; 7 grams sugars; 16 grams protein; 847 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Quarter and core the cauliflower, then slice thin so that it falls apart into small, thin pieces. Whisk together the Dijon mustard, lemon juice, 1 tablespoon of the olive oil, and water or stock in a small bowl and set aside.
Step
2
Heat the olive oil over medium-high heat in a well-seasoned wok or in a large, heavy nonstick skillet. Add the cauliflower and brussels sprouts and cook, stirring often, for 5 minutes, until the vegetables are seared and beginning to soften. Add salt and pepper and continue to cook, stirring or tossing (as you would a stir-fry), for another 5 minutes, or until the cauliflower and the brussels sprouts are just tender and flavorful.
Step
3
Add the beans, dill and lemon-mustard mixture and stir together for another minute or two. Taste, adjust seasonings, and remove from the heat. Serve with quinoa or another grain of your choice. If desired, add a drizzle of lemon-flavored olive oil to each serving.
Ratings
4
out of 5
117
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Cooking Notes
Donna Harrison
I cooked this because I didn't feel like going to the market and I had all the ingredients. I added a couple of sliced red spring onions and some garlic. Threw in some cherry tomatoes at the very last minute for color and used herbes de Provence instead of dill. We really enjoyed this served over quinoa. The lemon-mustard sauce would be compatible with almost any vegetable you would want to use. It's a great, EASY, weeknight meal.
Elysia
I made mostly as written, cooking the vegetables a longer, and subbing brown mustard for dijon. In the future, I'd be sure to use dijon and replace the water with a dry white wine or dry vermouth. Anyone have suggestions on how to repurpose the leftovers into a new dish? We're not big on simply reheating, and I'm having a hard time coming up with ideas that work with this particular combination of flavors.
Faye
Liked it A LOT! Only change: replace: 1 Tblsp dill w/ chopped parsley cuz inspired by wonderful Marno's chicken soup in New Basics cookbook. I used a chef pan instead of a wok, but next time I'll use my big cast iron skillet to easily sear more of the veg. Also might halve a garlic glove, cook in the oil for 30 seconds, remove before adding veg. I will try the white wine or vermouth next time, too, because it sounds more interesting than grain water. A keeper!
Kayla A
Such a simple, easy, yummy dish! This is on a pretty regular rotation in our home. Sometimes we go with beans, sometimes we switch it up with ground meat. I love to make this when I have fresh whey liquid to use in place of water/stock. Lots of ways to tailor this to your tastes or what’s in your fridge.
Alex
Dang! Fooled again by the promising VIRTUE of an MRS recipe. It has few ingredients, so no surprise that it tastes thin, but how could it also taste so deeply nasty? Tried to salvage with some not-quite-spoiled smoked salmon from the fridge. That worked OK by working hard to leave everything else behind in the bowl. Off now to find icecream. . .
royce
This is excellent: used more brussels sprouts and combo of cauliflower and broccoli. Even better on day two. Omitted salt.
Barbara
Double the sauce to have enough.
K
This is really simple, yet very delicious! I tossed in some asparagus and served over some buttery brown rice. My husband added a little more dijon and yellow mustard to his and it really added a nice acidity.
Terry
Made a 1/2 portion. Added cherry tomatoes and herbs de Provence BC no dill. Used 2x more dressing.
Faye
Liked it A LOT! Only change: replace: 1 Tblsp dill w/ chopped parsley cuz inspired by wonderful Marno's chicken soup in New Basics cookbook. I used a chef pan instead of a wok, but next time I'll use my big cast iron skillet to easily sear more of the veg. Also might halve a garlic glove, cook in the oil for 30 seconds, remove before adding veg. I will try the white wine or vermouth next time, too, because it sounds more interesting than grain water. A keeper!
Violet
LOVED IT! Not a fan of dill so didn't use it. Made it a 2nd time, exchanged the brussels sprouts for a big bunch of greens. Yum! Hardy and filling without being heavy. Lots of potential for variations.
Claire
I made this tonight but without the beans and dill, as I didn’t have these items. It was more delicious than I anticipated! I didn’t even make a grain to go with it, just ate a heaping bowl of Brussels, cauliflower, and delicious lemony mustard dressing! Will definitely make this again, maybe with the beans and dill next time...
Elysia
I made mostly as written, cooking the vegetables a longer, and subbing brown mustard for dijon. In the future, I'd be sure to use dijon and replace the water with a dry white wine or dry vermouth. Anyone have suggestions on how to repurpose the leftovers into a new dish? We're not big on simply reheating, and I'm having a hard time coming up with ideas that work with this particular combination of flavors.
Maggie
In my house, leftovers like this get thrown into a bowl of Trader Joe's roasted red pepper and tomato soup for a hearty lunch.
EAK
This is one of my favorite meals, and I’m not even a vegetarian. Recommend cooking the vegetables longer — the given cooking time leaves them too al dente for my taste. I also add more salt and pepper. But overall, a very delicious meal.
Donna Harrison
I cooked this because I didn't feel like going to the market and I had all the ingredients. I added a couple of sliced red spring onions and some garlic. Threw in some cherry tomatoes at the very last minute for color and used herbes de Provence instead of dill. We really enjoyed this served over quinoa. The lemon-mustard sauce would be compatible with almost any vegetable you would want to use. It's a great, EASY, weeknight meal.
Bonnie
Was a bit bland until I tossed in some Feta cheese. Maybe bland because I had to use dry dill, couldn't get fresh. Also tossed some sliced cherry tomatoes for color.
Genny
Made Dec 12, 2015 with chicken Marsala but without the beans or grains. Very nice foil for the creamy Marsala dish.
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