- 1 lb bunch of broccoli
- 1 tbsp butter or canola oil (plus a little for the pan)
- 1 cup chopped onion
- 3/4 tsps Salt
- 1 large clove of garlic, minced
- 2 tbsps fresh lemon juice
- 6 cups cooked rice
- 1 black pepper freshly ground
- 1 cayenne pepper to taste
- 2 tbsps minced fresh dill (2 tsp dried)
- 3 tbsps minced fresh mint (3 tsp dried)
- 1/4 cups minced fresh parsley
- 1/2 cups toasted sunflower seeds (optional)
- 1 cup packed, grated cheddar or Swiss (about 1/4 lb. cheese) - optional
- 1 butter melted for topping
1. Trim the tough bottoms from the broccoli stalks, and cut the tops into smallish spears of whatever size suits you. Cook them in a steamer over boiling water until bright green and just barely tender. Rinse under cold running water, drain well, and set aside.
2. Reheat oven to 325 degrees F. Lightly grease a 9 X 13-inch baking pan.
3. Melt the butter or heat the oil in a large, deep skillet or a Dutch opven. Add the onion and salt, and sauté over medium heat for about 5 minutes or until the onion begins to soften. Add the garlic and lemon juice, and sauté for about 2 minutes longer. Stir in the rice, some black pepper and cayenne to taste, the herbs, and the optional sunflower seeds and/or cheese. Taste to correct salt, if necessary, and spread into the prepared pan.
4. Now for the fun part. Arrange the broccoli upright in the rice, and if desired, drizzle with melted butter. Cover loosely with foil, and bake until just heated through (15 to 20 minutes. Serve right away.
Source: The Enchanted Broccoli Forest, Mollie Katzen, Ten Speed Press
