Molly Yeh’s Miso Broccoli Grain Salad | Girl Meets Farm | Food Network

Wheat berries are chewy, hearty grains straight from the farm that make a great base for this funky and toasty grain salad, Molly says store-bought is okay too if you don’t have a grain bin in your backyard! The miso adds so much umami and personality to the mild wheat berries and roasted broccoli.
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Miso Broccoli Grain Salad
Recipe courtesy of Molly Yeh
Level: Easy
Total: 45 min
Active: 30 min
Yield: 4 to 6 servings

Ingredients
Broccoli:
1 pound broccoli florets
1 tablespoon neutral oil
Kosher salt

Dressing:
5 tablespoons neutral oil
1/4 cup rice vinegar
3 tablespoons white miso paste
1 1/2 tablespoons toasted sesame oil
1 tablespoon granulated sugar
1 tablespoon toasted sesame seeds
2 teaspoons soy sauce
1 1/2 teaspoons grated ginger
1 teaspoon kosher salt
3 tablespoons water, if needed

Salad:
4 cups cooked wheat berries
4 green onions, sliced
1/2 cup chopped toasted cashews
1 medium carrot, coarsely grated

Directions

Arrange an oven rack in the upper third position. Heat the oven to broil.

For the broccoli: Spread the broccoli in an even layer on a rimmed baking sheet and toss well with the neutral oil. Season with a couple good pinches of salt. Place under the broiler and broil until the florets are crispy and just tender, about 5 to 10 minutes depending on your broiler’s strength.

For the dressing: Whisk together the neutral oil, rice vinegar, miso paste, toasted sesame oil, granulated sugar, sesame seeds, soy sauce, ginger and salt in a mixing bowl or mason jar. Shake or whisk well until combined. If the dressing is too thick, add water 1 tablespoon at a time until desired consistency. Set aside.

For the salad: In a large mixing bowl, add the cooked wheat berries, charred broccoli, green onions, chopped cashews and grated carrots. Pour in all of the dressing and toss to fully combine.

Serve immediately. Leftovers can be kept for up to 5 days.

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Molly Yeh’s Miso Broccoli Grain Salad | Girl Meets Farm | Food Network


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