Basil Broccoli Rice Recipe
1 cup uncooked brown rice (and 2 cups vegetable or chicken stock) or ~3 cups cooked…this is a great way to use leftover rice!
~5 cups broccoli florets, thawed if frozen
olive oil (~2-3 teaspoons) and salt & pepper for roasting the broccoli
1/4 cup dried cranberries
1/4 cup toasted almonds
3 tablespoons nutritional yeast (optional–will add a cheesy element. I really enjoy it with the nutritional yeast, but is not necessary!)
1 teaspoon garlic, minced (~1 clove)
1/2 medium onion, diced
1/2 cup-1 cup fresh basil
1 tablespoon olive oil
2 tablespoons lemon juice
~1/4-1/2 cup almond milk
~1/4-1/2 cup vegetable or chicken stock
salt & pepper to taste
1. Cook the rice according to the package’s directions. I like to use stock instead of water.
2. Roast the broccoli:
–Preheat oven to 400°F.
–Cover a baking sheet with aluminum foil.
–toss broccoli in a little bit of olive oil, salt, and pepper so that they are lightly coated
–roast f0r 20-30 minutes, shaking around halfway through to turn the brussels sprouts about
3. Make the dressing while the rice and broccoli are doing their thing: add the avocado, basil, garlic, onion, and lemon juice into a blender. Alternatively add almond milk and chicken stock as the dressing blends about a tablespoon at a time. Add more of the two liquids as necessary until the dressing reaches your desired consistency. It will be smooth and creamy, but not thick.
4. Mix roasted broccoli, almonds, dried cranberries, and nutritional yeast together. Add dressing gradually, mixing in between additions. You’ll probably have leftover dressing–which is a GREAT thing! This dressing is perfect for any salad or for pasta dishes. ENJOY! Next time, try adding in chickpeas to make it a full meal!