My sweet sister-in-law Susan gave me The Northwest Vegetarian Cookbook for Christmas. It's got some great dishes to offer, including this one. The lemon is perfect for spring time - just enough pep to brighten up the table without going too crazy after a long winter. Brown rice takes longer than white rice to cook - about 35 minutes. But aside from that, this meal is a snap to put together. This method of cooking rice with a whole bunch of spices is wonderful. It adds so much flavor and makes the rice kind of creamy. It also eliminates the need for a sauce - one less thing to do, one less dish to clean.
- 1 3/4 cups water
- 1 cup brown rice
- 2 pinches saffron threads
- Zest and juice of 2 small lemons
- 1/2 tablespoon honey or agave
- 1/2 teaspoon salt
- Pinch of chili powder
- 1 Tablespoon extra virgin olive oil plus more for sauteing the broccoli
- 1 tablespoon vegetable Better than Bullion
- 1/2 teaspoon garlic powder
- Freshly ground sea salt
- Red pepper flakes
- 4 cups fresh broccoli,
- Put all ingredients minus the broccoli in a medium sized pot. Stir to combine. Bring to a boil and reduce to a simmer until fully cooked - about 35 minutes (depends on your altitude).
- In the meantime, cut up broccoli into bite-sized pieces. Drizzle olive oil into a hot fry pan and add broccoli. I usually add more olive oil - we love the stuff. Saute on high for a few minutes until bright green - it's ok if it gets a little browned in some places - makes it a little crunchy. Don't overcook your broccoli - you want it to be naturally crunchy not limp. It tastes better and is more nutritious this way. Season with garlic, salt and pepper as desired.
- Fluff rice with a fork and place on serving platter to divide onto plates. Top with broccoli and serve.
- Makes great leftovers.