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)
—Celia Glass
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Ingredients
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1
head of broccoli, stalk trimmed and florets sliced off - keep both
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1/2 cup
olive oil (or thereabouts)
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1 pinch
dried chilli flakes
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1 cup
farro (bulgar wheat, brown rice or quinoa would also work)
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600 milliliters
vegetable stock
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1 tablespoon
miso paste
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2-3 handfuls
kale, roughly chopped (tough stalks removed)
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2 handfuls
almonds, roughly chopped
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Sea salt and freshly ground black pepper
Directions
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Pre-heat your oven to 220 degrees Centigrade / 430 degrees Fahrenheit
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Chop your broccoli stalk (medium to fine) and divide what you have between two bowls
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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)
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Whilst this is cooking, rinse your grains in cold running water
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Tip the drained grains into your broccoli pan and stir well until evenly coated
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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
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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.
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Mix up well to ensure they’re evenly covered. Feel free to use your hands here. Season well.
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Roast for around 15 minutes until softened but so that the florets are still retaining their greenness
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Remove from the oven and set aside until your grains are cooked and have absorbed all the stock
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Once your grains are ready, add the kale and stir until wilted
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Then add the chopped almonds and roasted broccoli florets, mix well and serve
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