This recipe is a cross between a dairy-free risotto and a warm salad (though it’s equally good cold). The lynchpin for this outfit is the humble broccoli stalk which gives crunch (in its raw form) and subtle flavouring (in its slow-cooked form). Miso-roasted broccoli florets add a lovely umami vibe and the kale is a tasty seasonal superfood bonus, binding the whole dish together whilst adding a wonderful emerald hue.
Serve unadulterated as a light nutritious meal or as a side to, say, some juicy roast chicken with crispy skin, or whatever you fancy. It’s also mighty fine served re-heated as a savoury breakfast with a golden fried egg on top.
(originally published on my blog, www.lady-aga.com)
head of broccoli, stalk trimmed and florets sliced off - keep both
olive oil (or thereabouts)
dried chilli flakes
farro (bulgar wheat, brown rice or quinoa would also work)