Grilled sausages and mushrooms over a bowl of grains makes the right summer season meal! Try millet for one thing new, or persist with rice or quinoa in your bowl.
I get so excited when grilling season arrives as a result of it means straightforward dinners and straightforward cleanup!
These grilled sausage and veggie grain bowls are fast, wholesome, and vibrant. I discover them to be an ideal weeknight meal, however they’re additionally good sufficient to serve firm!
For my bowls, I picked up some spinach and feta rooster sausages, however you should use any sausage you want. To accompany that sausage, I grilled cremini mushrooms, inexperienced onions, and romaine lettuce.
Yes, I stated grilled romaine! This hearty lettuce takes on a beautiful sweetness when it’s kissed by the grill. If you haven’t tried it earlier than, you’re in for a deal with.
I served my grilled sausages and veggies on high of cooked millet, which is one among my favourite grains. We don’t eat a ton of millet within the US, however it’s a staple meals in India, Nepal, Mali, Niger, and different semi-arid scorching climates around the globe.
Cooked millet tastes nutty and earthy with a touch of sweetness. It is of course gluten-free and cooks up shortly attributable to its small dimension. You can discover it close to the rice and different grains at well-stocked grocery shops like Whole Foods, or you may order it on-line.
You ought to give millet a strive in case you’ve by no means had it earlier than! This stated, quinoa, brown rice, or oat groats would even be nice right here.
I like to recommend serving these grain bowls with a drizzle of chimichurri or pesto. It’s an additional step, however the sauce actually helps the entire dish come collectively. I used a mixture of mint, dill, parsley, and chives in my chimichurri.
Grilled Sausage and Mushroom Bowls Recipe
Stovetop directions: Heat a grill pan over medium-high warmth till highly regarded. Sear the sausage and mushrooms for three to five minutes per aspect, till cooked by and exhibiting grill marks. Cook the lettuce and inexperienced onions for 1 to 2 minutes per aspect, till tender and exhibiting grill marks.
For the grain bowls:
- 1 cup raw millet or different favourite grain (or Four cups cooked grains)
- half cup chimichurri, pesto, or different favourite flavorful sauce
For the grilled sausages and greens:
- 1 pound cremini or child bella mushrooms
- 2 heads romaine lettuce
- 1 bunch inexperienced onions
- 2 half tablespoons olive oil
- Four rooster or pork sausages, any favourite sort
- Salt and pepper
1 Cook the grains: Prepare the grains in line with bundle directions, letting them cook dinner when you put together the remainder of the recipe.
The grains may be cooked a number of days upfront. Reheat earlier than serving.
2 Preheat your grill: Prepare one aspect of the grill for direct grilling and one aspect for oblique warmth. The grill is prepared when you may hover your hand three to Four inches above the new aspect of the grill for less than a few seconds earlier than feeling discomfort.
three Prepare the greens for grilling: Cut smaller mushrooms into halves and bigger mushrooms into thick, three/Four-inch slices. Skewer the mushrooms by the stem, from backside to high, so they are going to lay flat on the grill.
Cut the heads of romaine into quarters by the foundation. The wedges ought to stay connected on the root; it is okay if a number of outer leaves fall off (save these for sandwiches!).
In a small bowl, combine two and a half tablespoons olive oil with a heavy pinch of salt and black pepper. Brush the oil evenly over the entire mushrooms, the inexperienced onions, and the romaine, and put aside.
Four Grill the sausages and mushrooms: Brush grates with a bit of additional oil and place the sausages and mushrooms on the cooler aspect of the grill.
Close the lid and cook dinner for five minutes, then flip the sausages and mushrooms. Close the lid and cook dinner for one more three to five minutes, or till sausages are virtually fully cooked by. (If your sausages are pre-cooked, they simply should be warmed by.)
Move the sausages and mushrooms to the new aspect of the grill and cook dinner on all sides for 1 to 2 minutes till they present grill marks and are caramelized.
Transfer the sausages and mushrooms to a platter to relaxation when you grill the remainder of the greens.
5 Grill the inexperienced onions and romaine: Place the inexperienced onions and romaine halves on the new aspect of the grill, and grill for about one minute on all sides.
Transfer to a serving platter.
6 To serve: Slice every sausage into three massive items. Fill every bowl with half to 1 cup of cooked grains and high with a number of items of sausage, some inexperienced onions, some mushrooms, and a wedge of romaine. Drizzle with chimichurri and high with contemporary herbs.
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