Garden Stir-Fry over Leftover Grains

A fridge-and-garden snack bowl — whatever's ripe, over whatever grain's left

1–2 · 15 min

Add paragraph text. Click “Edit Text” to update the font, size and more. To change and reuse text themes, go to Site Styles.

1–2 cups leftover cooked grains (barley, rice, farro — a flavored one is a bonus)
1 cluster lion's mane, torn
a handful shishito peppers · 1 mild purple pepper (Murasaki), sliced
1–2 tomatoes, chopped · ½ onion, sliced
oil · salt · a splash of soy or a squeeze of lemon · garlic (optional)

What you need

1–2 cups leftover cooked grains (barley, rice, farro — a flavored one is a bonus)

1 cluster lion's mane, torn

a handful shishito peppers · 1 mild purple pepper (Murasaki), sliced

1–2 tomatoes, chopped · ½ onion, sliced

oil · salt · a splash of soy or a squeeze of lemon · garlic (optional)

Sear the lion's mane. Get the pan hot, tear the mushroom into chunks, and brown it hard and undisturbed until deep gold — that's what makes it eat meaty.
Onion, then peppers. Add the onion to soften, then the shishito and purple pepper. Keep it moving over high heat, crisp-tender.
Tomatoes → quick sauce. Add the chopped tomatoes and let them slump into a loose pan sauce, 2–3 min; garlic now if you're using it.
Fold in the grains. Add the leftover grains and toss to heat through and soak up the pan sauce — if they came seasoned (that lamb barley), they carry the whole bowl. Season with salt and a splash of soy or lemon.

Steps — tap one to keep your place

1. Sear the lion's mane. Get the pan hot, tear the mushroom into chunks, and brown it hard and undisturbed until deep gold — that's what makes it eat meaty.

2. Onion, then peppers. Add the onion to soften, then the shishito and purple pepper. Keep it moving over high heat, crisp-tender.

3. Tomatoes → quick sauce. Add the chopped tomatoes and let them slump into a loose pan sauce, 2–3 min; garlic now if you're using it.

4. Fold in the grains. Add the leftover grains and toss to heat through and soak up the pan sauce — if they came seasoned (that lamb barley), they carry the whole bowl. Season with salt and a splash of soy or lemon.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.