CRISPY GRAINS AND HALLOUMI WITH SMASHED CUCUMBERS
This vegetarian sheet-pan meal is inspired by crispy rice dishes like tahdig, fried rice and pegao, but, instead of white rice, this recipe calls for whole grains like brown rice, wheat berries or farro. For best results, spread the grains and chickpeas on a sheet pan and pat lightly with a paper towel to remove moisture before cooking - the drier they are, the more they'll crisp up. Then top everything with smashed cucumbers that have been combined with citrus and fresh herbs. As the whole grains cook, the cucumbers marinate, releasing sweet, grassy juices that are then used as a dressing. (You can also use the liquid on a simple panzanella or a baby-green salad.)
Provided by Ali Slagle
Categories dinner, lunch, weekday, grains and rice, salads and dressings, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the broiler on high with a rack six or fewer inches from the heat source. Put the grains, halloumi and chickpeas on a sheet pan to air dry while you prepare the other ingredients. (You can do this up to a day ahead and refrigerate the sheet pan.)
- Meanwhile, smash the cucumbers with the side of your knife until they're craggy and split. Coarsely chop into irregular 1/2-inch pieces. Transfer the cucumbers and any liquid on the cutting board to a small bowl and season with salt. Finely grate about 1 teaspoon of the citrus zest over the cucumbers, then squeeze in 3 tablespoons juice. Cut any remaining citrus into wedges for serving. Add the herbs and 1 tablespoon olive oil, stir to combine and set aside. (Cucumbers can be prepared up to 3 hours in advance.)
- Add remaining 3 tablespoons olive oil and the cumin to the sheet pan. Stir to combine. Season with salt and pepper, spread in an even layer, and broil, shaking the pan occasionally or tossing with a fork, until the chickpeas start to pop and everything is crisped and golden brown, 7 to 10 minutes.
- Serve the grain-bean mixture topped with the cucumbers and the dressing in the bowl. Season to taste with salt, pepper, citrus juice and olive oil.
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Ferdinando Campbell
[email protected]Overall, I thought this dish was just okay. I probably wouldn't make it again.
Ansah Robert
[email protected]The smashed cucumbers were a bit too watery for my liking.
Malerie Mark
[email protected]I found that the dish was a bit too salty for my taste.
Nikala Oghadze
[email protected]I would have liked the recipe to include more detailed instructions on how to cook the grains.
Reagan Mwenda
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort.
Zahid Maqsood
[email protected]I'm not a huge fan of halloumi, but I really enjoyed it in this dish. It was cooked perfectly.
Jesintha Jesi
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the smashed cucumbers.
Kwaku Felix
[email protected]The dressing for this dish is amazing. I could eat it on anything!
Ab Writes003
[email protected]I love that this dish can be served warm or cold. It's perfect for a quick and easy lunch or dinner.
The Aliraza
[email protected]This dish is a great way to use up leftover grains. I had some quinoa that I needed to use up, and this recipe was the perfect solution.
Hussnain shakir Hussnain
[email protected]I'm always looking for new ways to cook grains, and this recipe definitely delivered. The crispy grains were a delicious and unique addition to the dish.
Kera Lovelady
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Franshall Jones
[email protected]The smashed cucumbers were a great way to add some freshness and crunch to the dish. I also appreciated that the recipe didn't require any special ingredients.
Kaory Correa
[email protected]I've never had halloumi before, but I'm definitely a fan now. It was so crispy and flavorful.
Patty Williams
[email protected]This dish was a hit with my family! The crispy grains and halloumi were perfectly complemented by the smashed cucumbers. I especially loved the tangy dressing.