Side Pannel
The Enchanted Broccoli Forest (Katzen)
The Enchanted Broccoli Forest (Katzen)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian
Ingredients List
- 1 lb Broccoli
- 1 tb Butter or oil
- Oil; for the pan
- 1 c Chopped onion
- 3/4 ts Salt
- 1 lg Clove garlic; minced
- 2 tb Fresh lemon juice
- 6 c Cooked rice; approximate
- Freshly ground black pepper
- Cayenne; to taste
- 2 tb Fresh dill; minced
- 3 tb Fresh mint; minced
- 1/4 c Fresh parsley; minced
Directions
OPTIONS
1/2 c Sunflower seeds; toasted
1 c Grated cheddar cheese; or
-Swiss (about 1/4 pound
-cheese)
Melted butter for the top; a
-little
Cook 2 cups brown or white rice in 3 cups boiling water until tender. (This
will take 15-20 minutes for white, and 35-35 minutes for brown.) Fluff the
cooked rice with a fork and set aside. 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. Preheat oven to 325F. Lightly grease a 9X13-inch baking pan. Melt
the butter or heat the oil in a large, deep skillet or a Dutch oven. Add
the onion and salt and saute over medium heat for about 5 minutes or until
the onion begins to soften. Add the garlic and lemon juice and saute 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 prepared pan. 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 (15-20 minutes). Serve right away.
1/2 c Sunflower seeds; toasted
1 c Grated cheddar cheese; or
-Swiss (about 1/4 pound
-cheese)
Melted butter for the top; a
-little
Cook 2 cups brown or white rice in 3 cups boiling water until tender. (This
will take 15-20 minutes for white, and 35-35 minutes for brown.) Fluff the
cooked rice with a fork and set aside. 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. Preheat oven to 325F. Lightly grease a 9X13-inch baking pan. Melt
the butter or heat the oil in a large, deep skillet or a Dutch oven. Add
the onion and salt and saute over medium heat for about 5 minutes or until
the onion begins to soften. Add the garlic and lemon juice and saute 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 prepared pan. 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 (15-20 minutes). Serve right away.
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