Serves: 2

I believe in keeping things simple, really simple. Hence this REALLY simple recipe. This recipe was created by total accident, after receiving my Thermomix a year or so go, having no real understanding of it’s sheer power. I had meant to roughly chop my broccoli and ended up with broccoli ‘risotto’ for dinner – not my intention but a welcome mistake nevertheless.

This 'rice' makes for a great side dish or a main with other added bits and pieces thrown in. Go get creative I say.

 

This makes enough for two sides, so double the recipe for a family of four. I’ll let you in on a little secret too. I didn't have quite enough broccoli so I improvised with some cauliflower. Feel free to make this with either vegetable, or combined like I have.

You'll need:
1 large head of broccoli, including most of the stem, ‘riced’ (throw it in a food processor or grab a knife and chop finely).
1 onion, finely chopped
1/2 cup stock (I use homemade beef stock...recipe to come shortly!)
1 large garlic clove, crushed
1 small red chilli,finely sliced (more if you like it spicy)
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
Salt & pepper, to taste
1 heaped teaspoon coconut oil, for the pan.

Heat a medium sized frying pan or saucepan on low-medium heat. Add the coconut oil. Saute the onion, garlic and chilli for a couple of minutes, or until onion is translucent. Add the cumin and turmeric and cook until fragrant (a minute or two). Up the heat of the pan to medium-high and throw in your broccoli, followed by the stock. Give it a good stir and cover the pan with a lid. Leave for about 3 minutes to steam up and cook, giving it a quick stir to check it’s not sticking. Remove the lid and give it another minute or two to allow the liquid to totally evaporate before serving. I like mine with a bit of crunch but if you prefer your veg well cooked leave the lid on for an extra couple of minutes. Add salt and pepper to taste.

Enjoy!

Amy Crawford

Made by Amy

simple = good