Meatless Monday: Brown rice with broccoli, cheese and walnuts

by Caitlin Saniga

I almost substituted the walnuts for pine nuts, but I’m glad I didn’t. These toasted walnuts make the dish a five-star meal. (And this photo was so fresh, the cheese hadn’t begun to melt!)

• 1/2 cup coarsely chopped walnuts
• 1 tablespoon butter
• 1 large yellow onion
• 1/2 teaspoon bottled minced garlic
• 1 cup quick-cooking brown rice
• 1 cup vegetable broth
• 1 bunch broccoli (about 1 pound)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup preshredded cheddar cheese

Preheat oven to 350 degrees. Place walnuts on a small baking sheet and bake for 6 to 8 minutes or until toasted.

While nuts are toasting, melt butter in a medium saucepan over medium heat. Coarsely chop onion. Cook onion and garlic in butter for 3 minutes, stirring occasionally. Add rice and stir. Add broth and bring to a boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed (about 7 to 8 minutes).

While rice is cooking, cut broccoli into florets and slice stems thinly. Place in microwave-safe casserole or dish and sprinkle with salt and pepper. Cover and cook at high power for 5 to 7 minutes or until tender.

Spoon rice onto a serving platter and top with broccoli. Sprinkle walnuts over broccoli and top with cheese.

Makes 4 servings.

Recipe adapted from: Meatless Dishes in Twenty Minutes

Photo: Caitlin Saniga