More delicious broccoli and rice. 🙂 My husband and son ate this rice bowl topped with grilled chicken. I thought that it was perfect as is!
This recipe was adapted from Sara Moulton.com. I actually doubled this full-flavored broccoli pesto and served the extra batch over penne with chopped fresh tomatoes.
Yield: Serves 4
For the Rice Bowl:
- 2/3 cup brown Basmati rice
- 1/3 cup wild rice
- 2 cups vegetable or chicken stock (or water with 1/2 teaspoon salt), divided
- 1 cup broccoli pesto (recipe below)
- 3 T extra-virgin olive oil
- 10 ounces sliced wild mushrooms (I used cremini mushrooms)
- Kosher salt and freshly ground black pepper, to taste
- finely grated Parmigiano-Reggiano, for garnish
- Combine the rice in a small saucepan with 1 3/4 cup of the stock, bring the stock to a boil, turn down to a bare simmer, cover the top with a paper towel and a lid and cook for 45 minutes. Remove from the heat and let stand for 10 minutes.
- Meanwhile, in a large skillet, heat the oil over medium heat.
- Add the mushrooms and saute, stirring occasionally, until most of the liquid the mushrooms give off is evaporated.
- Add the broccoli pesto and cook stirring for 1 minute.
- Fluff the rice with a fork and add it to the mushrooms. Cook, stirring, until combine well.
- Add the remaining 1/4 cup broth and salt and pepper, to taste.
- To serve, spoon into bowls and sprinkle with freshly grated cheese.
For the Broccoli Pesto:
Yield: about 2 cups
- 1/2 cup slivered blanched almonds or chopped walnuts
- 6 ounces broccoli, trimmed if necessary and coarsely chopped
- 1/4 cup chopped scallions
- 2 ounces Parmigiano-Reggiano, finely grated
- 3 T extra virgin olive oil
- 3 large garlic cloves, minced
- Kosher salt and freshly ground black pepper to taste
- Preheat the oven to 350 F, preferably on convection.
- Spread out the nuts on a rimmed baking sheet and toast until golden, 7 to 10 minutes. Remove to a cooling rack and let cool to room temperature.
- Combine the cooled almonds, broccoli, scallions, cheese, olive oil and garlic in the bowl of a food processor fitted with the chopping blade.
- Pulse until the mixture is finely chopped but not pureed.
- Transfer the pesto to a bowl and stir in salt and pepper to taste.
- Use as directed in recipe.
Note: The pesto will keep in the fridge for 3 days or in the freezer for up to 3 months.
Posted in Quick, Recipes, Vegetarian
Tags: almonds, Basmati, broccoli, brown Basmati rice, brown rice, cremini mushrooms, Parmigiano Reggiano, pesto, rice bowl, vegetarian, walnuts, wild mushrooms, wild rice
Happy St. Patrick’s Day! I am planning on serving shepherd’s pie tonight, but, for those of you serving corned beef and cabbage, this quick dish will put any leftover cabbage to good use. 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. We ate it drizzled with sriracha and additional soy sauce. I also served the leftovers with scrambled eggs instead of fried.
Yield: Serves 4 to 6
- 5 tablespoons neutral oil, such as grapeseed or sunflower, plus more as needed (I used canola oil)
- 3 slices thick-cut bacon, in 1/2-inch pieces
- 1 small bunch scallions, whites and greens separated, sliced
- 4 cups shredded cabbage (from about 1/2 small head)
- coarse salt
- 4 garlic cloves, minced
- 6 cups cooked rice, white or brown, preferably day-old
- 2 ½ tablespoons fish sauce, plus more as needed
- ½ tablespoon soy sauce, plus more as needed for serving
- ½ cup kimchi, drained and chopped, plus more for serving
- ½ cup green peas (thawed, if frozen)
- fried eggs or scrambled eggs, for serving, optional
- toasted sesame oil, for drizzling, optional
- sriracha or other hot sauce, for serving, optional
- One day ahead, cook 2 cups of rice in 4 cups of water or stock. Once cool, store in the refrigerator overnight. (I used brown Basmati rice.)
- In a large nonstick skillet or wok over medium-high, heat 2 tablespoons oil until almost smoking. (I used a large 14-inch stainless steel skillet but a nonstick would have been preferable.)
- Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. Transfer to a heatproof bowl, leaving as much oil in the skillet as you can.
- Add scallion whites to the pan. Cook until soft, stirring frequently, 1 to 2 minutes. If the pan looks dry, drizzle in a little more oil, then stir in cabbage and a pinch of salt. Cook, continuing to stir frequently, until cabbage is soft, 2 to 4 minutes.
- Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Transfer to the bowl with the bacon.
- Add remaining 3 tablespoons oil to skillet and raise heat to high.
- Add rice, and a large pinch of salt, then toss thoroughly to coat with oil. Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce and soy sauce over. Let rice sit until sizzling stops and it starts to crackle and crisp, 1 to 4 minutes. Toss, taste, and add more fish sauce or soy sauce if necessary.
- Fold in bacon mixture, kimchi and peas, then transfer to plates.
- Top with scallion greens, more kimchi to taste, and fried eggs, if using. (I served it with one fried egg per person.)
- Drizzle everything with toasted sesame oil and soy sauce, as desired, and serve immediately with hot sauce on the side.
Posted in Greens, Pork, Quick, Recipes
Tags: Asian, bacon, Basmati rice, brown Basmati rice, cabbage, dinner, eggs, fish sauce, fried eggs, fried rice, kimchi, peas, quick, rice, scallion, scrambled eggs, sesame oil, soy sauce, sriracha