Grain Bowl With Spiced Squash, Mushrooms, and Curried Yogurt

我’m working toward more vegetarian cooking, and this looked interesting. This recipe was good, and healthy, probably low cal — but a bit of work ( chopping) with not much “ wow” flavor. I added garlic to the veggies, which helped. Extra curry helped. Maybe a tahini dressing instead of the yogurt, or a different curry dressing, would have provided more yumminess. Maybe add tamari?

• Anonymous

• St. Louis

• 10/22/2022

Wow, delicious! I followed recipe and used hulled barley for the grain. I will make again for sure.

• Lovin' Life

• Midland, MI

• 1/17/2022

100% yum! That being said, it's wonderful to have been introduced to a recipe that has an old world vibe that's been elevated with the use of cinnamon and the curried yogurt, both of which are essential. As per other reviewers, I added garlic cloves to the mix and a sweet pepper. The single change I would make would be to keep the squash slices flat on the sheet bottom so as to encourage caramelization. I ended up adding more curry powder to the yogurt, and used spinach as that was the only green I had on hand. Recommended :)

• nutellaluvr

• Calgary AB

• 10/23/2020

我n these days of COVID-19, there's no dashing to the store at the last minute for a forgotten ingredient; it's use it up or make do without. This recipe was the perfect way to clean out the fridge: a package of butternut squash chunks, another of tired mushrooms, and a red onion that was on its last leg. Nutty brown rice and peppery arugula added texture, color, and more layers of flavor. I loved the touch of cinnamon that gave the roasted veggies a Moroccan vibe, and as others have said, the yogurt dressing put the whole dish over the top. What a gorgeous marrying of flavors! I served it with a cup of lentil soup on the side, but really, this made a very filling vegetarian meal all on its own.

• Southern California

• 4/18/2020

健康和不同于我们通常吃什么。我doubled the recipe and used farro as the grain, plus added 2 red peppers to the veggies before roasting.

• Anonymous

• CA

• 3/26/2018

我made this for dinner last night and YUM. I added eggplant and didn't have onion. I sautéed Dino kale with Garlic and mixed it with the Farro. In the bowl I placed a bed of the faro/kale mixture, then the yogurt mixture (from a squeeze bottle-I'm addicted to them!) then the veggies, then more yogurt squeeze. I feel like it needed a little more sweetness, so I might add some sweet potatoes next time. There will definitely be a next time!

• Anonymous

• Hawaii

• 1/5/2018

DELISH. Here's what I used: Coconut milk yogurt for the curried yogurt. I roasted half an onion, shallot, crimini mushrooms and French green beans, with a few garlic cloves. Used (organic, sprouted) quinoa. Topped with fresh spinach leaves. Couldn't stop eating...

• misscaste

• NYC

• 12/10/2017

This dish is delicious! It's quick & easy to make, too. The whole family loved it!

• oddwun

• Merced, Ca

• 10/30/2017

Absolutely delicious! I used sweet potatoes, eggplant, cauliflower, mushrooms, and red onions and added a little paprika to the spices to give a little kick. Made a big batch on Sunday and brought it for lunch every day that week and still wanted more. Definitely recommend making the yogurt in the beginning so the curry flavor has a chance to develop within the yogurt.

• Anonymous

• 6/2/2017

Thanks for this! When I get that winter squash in my CSA, I never know what to do with it. I was traumatized at an early age with that acorn with the brown sugar dish

• jimbo_c

• San San Francisco Francisco

• 2/15/2017

This was a great quick weeknight meal. I added alittle cayenne pepper to the yogurt sauce and the roasted vegetables to give it some heat. I also replaced the mushrooms with asparagus because I had them in the house. The yogurt sauce complements the spicy veggies perfectly.

• lauren_colandreo

• New York, NY

• 1/25/2017

Made this last night with brown rice and added chicken base to the rice water as my only modification. Both my husband and I loved it. We are planning to eat more meatless meals and are always happy to find a new one we enjoy.

• jgbeck

• 1/20/2017

Made as written, I give it a 10, boyfriend gives it an 8. Great for a hearty but healthy winter main. I'll continue to make it as a main, but I also like the suggestion to serve it as a side for pork loin -- great idea! I like this veggie combo, and I'll also try cauliflower/sweet potato/mushroom as suggested by another reviewer, or whatever's fresh at the store.

• Anonymous

• Colorado

• 1/14/2017

Yum! I served this last night using quinoa and replacing the squash and what not with roasted cauliflower, sweet potato and mushrooms. The curried yogurt really makes the meal. Quick and easy. Super simple to adapt based on what's on hand, and my four-year-old loved it.

• Dappled

• 1/13/2017

Made this tonight with quinoa to accompany a roasted pork loin. It was a very satisfying dish. I added garlic to the roasted vegetables and used nutmeg instead of cinnamon. The curried yogurt really rounded the dish and cilantro made it taste super fresh. Cannot wait for the leftovers tomorrow!

• Anonymous

• Reston, VA

• 1/10/2017