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Author Notes: 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)
- 1 head of broccoli, stalk trimmed and florets sliced off - keep both
- 1/2 cup olive oil (or thereabouts)
- 1 pinch dried chilli flakes
- 1 cup farro (bulgar wheat, brown rice or quinoa would also work)
- 600 milliliters vegetable stock
- 1 tablespoon miso paste
- 2-3 handfuls kale, roughly chopped (tough stalks removed)
- 2 handfuls almonds, roughly chopped
- Sea salt and freshly ground black pepper
- Pre-heat your oven to 220 degrees Centigrade / 430 degrees Fahrenheit
- Chop your broccoli stalk (medium to fine) and divide what you have between two bowls
- In a large saucepan, heat a good glug of olive oil and fry one bowl of broccoli stalk with your chilli flakes and a good amount of seasoning. Fry until softened (around 10 minutes)
- Whilst this is cooking, rinse your grains in cold running water
- Tip the drained grains into your broccoli pan and stir well until evenly coated
- Pour over your stock, put the lid on the pan, bring to the boil and simmer gently over a low heat for around 40 minutes
- Meanwhile, separate your broccoli florets and put in a large roasting pan. Whisk together 4tbsp olive oil and the miso paste and pour over the florets.
- Mix up well to ensure they’re evenly covered. Feel free to use your hands here. Season well.
- Roast for around 15 minutes until softened but so that the florets are still retaining their greenness
- Remove from the oven and set aside until your grains are cooked and have absorbed all the stock
- Once your grains are ready, add the kale and stir until wilted
- Then add the chopped almonds and roasted broccoli florets, mix well and serve
- This recipe was entered in the contest for Your Best Dark, Leafy Greens