Friday, June 15, 2012

Cheesy broccoli rabé and rice

Guess what our CSA gave us yesterday...


Broccoli rabé!

I have never cooked with it myself. Learning these new foods is already fun.. and it's only been two weeks of CSA distributions. I can't wait to see what we get next!

Despite how it sounds, broccoli raab is related to turnips, not broccoli. And it sure is tasty. You should know that the stems are VERY hard. So, dispose of the harder stems (or save them for your homemade broth) If using the stems, you'll actually want to cut off the larger bottoms and half or quarter the remaining stems. I know that sounds like work, but you have to thin them out so they'll cook.

Serves 2 as a meal, up to 4 as a side dish


1 c dried brown rice + 2 c water
About 1 c broccoli rabé, cut into 1" pieces
Saltwater to cover broccoli rabé
4 sliced garlic scapes (or garlic, if you don't have scapes)
1 c almond mylk
1 c nutritional yeast
1/2 c rotel (including juice) 
Optional: melted margarine added to the chreese sauce


Cook your brown rice in the water until done. About 30 minutes.

Slice broccoli raab and boil in salt water for 5-10 minutes. Drain.

Wash and thinly slice garlic scapes. Begin sauteing. Add broccoli raab. You'll need to sautee the garlic + raab for another 10-15 minutes. That's okay, you're waiting for your rice, anyway.

Set your cheese sauce to cook. Mix almond mylk, nutritional yeast, rotel and pepper. Stir as you add the yeast. Cook on med/low.

Everything should be coming together now!

Once all of your ingredients are fully cooking, simply mix them together and enjoy.

NOTE: you'll want to be careful how much stem you use. It is SUPER chewy. So, I recommend slicing down the length of your stems twice (if you use them), effectively quartering your stems. This should help them cook better.

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