Oct 10

Shiitake Rabe Grain Salad

So part of the major upheaval I posted about in my last post is that I’m going through a divorce. It’s okay, I’m actually much happier now than I have been in a long time. Life lesson: being alone is always better than being in a shitty relationship! But enough about that. The reason I bring it up is because I’ve been doing a lot of cooking for one now that I’m on my own, and I realize there are not a ton of resources out there for 1 serving size recipes. So I’m just going to go ahead and share the recipes I come up with that are particularly delicious, like this one!


The thing I’m learning about cooking for just one person is that I generally rely on whatever I already have in the house, and I definitely tend toward one-pot style meals. I also like things that are quick because I have a long commute and am usually already starving by the time I get home. Yesterday I was actually home sick and had all the time in the world to make dinner, but it turns out I’m also really impatient. Anyway, this meal satisfied all of the things that I look for in a meal, AND was super delicious to boot! So here you go:

Shiitake Rabe Grain Salad



1 bunch broccoli rabe
1 3.5 oz pkg fresh shiitake mushrooms, stems chopped, caps sliced
1 c prepared pearl barley (or any other grain of your choice – quinoa, brown rice, cous cous – anything will work)
1 clove garlic
1 green onion
1 egg
2 tbsp butter (You could def. get by with 1, but I was going for ALL THE FLAVOR)
lemon juice


  1. Blanch the broccoli rabe in a large pot of salted water and drain
  2. Melt the butter over medium-high heat. Add the broccoli rabe and the shiitake mushrooms and sauté until warmed through and starting to soften, about 5 minutes.
  3. Add the garlic, sauté for another 3-5 minutes.
  4. Add the prepared barley, or whatever grain you’re using and turn the burner off. Mix well so it starts to warm through.
  5. While that’s heating, poach the egg.
  6. While the egg is poaching add the lemon juice (squeeze 1 fresh lemon slice, or just use 1 tbsp of bottled) and the green onions to the pan and mix it all up.
  7. Serve hot with the poached egg on top.

As a side note — this recipe made enough of the grain salad that I only ate half for dinner and put the other half away for leftovers, so technically this could be dinner for two, with the only modification being a second egg.

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