Grilled Brassicas with Mixed Grains and Bonito Broth

1. Stage

In each of 3 small saucepans, toast the farro, barley, and wild rice over moderately high heat, tossing, until they start to smell nutty, 2 minutes. Add water to each pan to cover the grains and rice by 2 inches and bring to a boil. Cover and cook until just tender, 25 minutes for the farro and barley and 35 minutes for the wild rice. Drain and transfer all the grains and rice to a medium saucepan.

2. Stage

Meanwhile, put the kombu in a small saucepan and add 2 cups of water. Cover and simmer over moderate heat for 5 minutes; do not boil. Remove from the heat and discard the kombu. Add the bonito flakes and let steep for 2 minutes, then strain the broth into a small saucepan.

3. Stage

Light a grill. Toss the Broccolini, brussels sprouts, and cauliflower with olive oil and season with salt and pepper. Grill on a perforated pan over moderate heat, turning often, until the vegetables are nicely charred and crisp-tender, 5 to 10 minutes.

4. Stage

Add 1/2 cup of the bonito broth, 2 teaspoons of the soy sauce, and 1 tablespoon of the butter to the grains and heat, stirring often. Season lightly with salt.

5. Stage

Bring the remaining bonito broth to a boil. Transfer to a blender. Add the remaining 3 tablespoons of butter and 1 teaspoon of soy sauce and blend until frothy.

6. Stage

Spoon the grains into four bowls. Top with the grilled brassicas and sprinkle each serving with 2 teaspoons of the lemon juice. Top with the quail eggs and season with salt. Spoon the bonito butter froth over the eggs and grains and serve right away. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.