Job’s tears have to be the strangest grain I’ve had the honour of meeting. That it took this long for me to discover them doesn’t mean it has to be the same for you. Although pricy, it is worth making this an occasional treat since the appearance and texture are both unique and memorable (in a good way). So much so that very little is needed to make a dish shine. This iteration of a side-dish starts with ingredients that are already cooked for the most part, so it comes together quite fast. I haven’t provided instructions for cooking the grain, but you’ll find a tutorial on doing that here.
Yield: 4 as a side, 2 as a main
What you need:
- 2 cups cooked Job’s tears
- 2 cups cooked broccoli (steamed or roasted works)
- 1 small red onion, sliced lengthwise into thin slices
- a 1” cube of fresh ginger root, peeled and finely grated
- 1 tablespoon coconut oil
- 2 tablespoons tamari (or shoyu if gluten isn’t an issue)
- 2 tablespoons Mirin
- lime wedges for each serving
What you do:
- Mix the tamari and Mirin together in a small bowl, set aside.
- Heat a cast iron pan over medium-high heat. When hot, add the onion. Stir and fry until wilted. At this heat, some of the edges will get dark and crispy, that’s fine.
- Turn the heat down to medium or medium-low and add the ginger. Toss it around 30 seconds or so and then add the Job’s tears and broccoli. Stir to distribute the onion and ginger throughout.
- At this point, the grain will want to start sticking (or will be sticking) to the bottom of the pan. Pour the tamari and Mirin mixture over everything and use it to deglaze while you mix it into the dish evenly.
- Cook 3-5 minutes, until everything is hot.
- Serve immediately, squeezing a the juice of a healthy-sized lime wedge overtop of each serving.