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)
head of broccoli, stalk trimmed and florets sliced off - keep both
cup olive oil (or thereabouts)
pinch dried chilli flakes
cup farro (bulgar wheat, brown rice or quinoa would also work)
milliliters vegetable stock
tablespoon miso paste
handfuls kale, roughly chopped (tough stalks removed)
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