I recently discovered the deliciousness that is roasted broccoli and have been making it every chance I get. I may have even had a big plate of roasted broccoli by itself for lunch a couple of times.
This simple rice dish takes my new favorite way to prepare broccoli and makes an excellent side dish for almost any meal. You could also turn this recipe into a main course by cooking up a little tofu or tempeh and mixing it in with the rice (which is how I ate all the yummy leftovers).
- 4 tablespoons olive oil, divided
- 1 cup long grain brown rice
- 1/2 small onion, chopped
- Salt and fresh ground black pepper
- 2 1/2 cups low-sodium vegetable broth
- 4 cups small broccoli florets (about 2 heads)
- 3/4 cup sliced almonds
- Preheat oven to 425°F.
- Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the rice and cook, stirring occasionally, about 6-9 minutes or until it begins to brown. Add the onion and a little salt and pepper and cook about 5 minutes, until the onion starts to get soft.
- Add the vegetable broth and bring to a boil. Reduce heat to low and cover. Let simmer about 30-40 minutes, checking after 20 and 30 minutes to make sure there is still enough liquid.
- While the rice is cooking, toss broccoli with 2 tablespoons olive oil, salt, and pepper. Roast on the top rack for 10-15 minutes. Toast almonds in a frying pan over medium heat about 2 minutes, until lightly browned.
- When the rice is tender, toss with broccoli and almonds, and cook uncovered on medium heat until almost all the liquid is gone. Season with salt and pepper, if desired, and serve.