Tuesday, April 20, 2010

Quick-braised Brocoli with Sun-dried Tomatoes and Goat Cheese

Made this for dinner tonight and had to post it before I forget.  It was THAT good.  And a pretty healthy dish too! Found it in my April Vegetarian Times
Serve over steamed brown rice.
2 T pine nuts
1 1/2 T vegetable oil
2 large heads of broccoli (1lb) cut into small florettes
1/4 c crumbled goat cheese (2oz)
1/4 c oil packed sun dried tomatoes, drained and sliced
1 T balsamic vinegar
• Toast the pine nuts in dry skillet over med heat 3 to 4 min, stirring occ. Transfer to large bowl.
• Heat oil in same skillet over med high heat. Add broccoli and cook 2 min, or until florets are evenly coated with oil and beginning to soften and brown, stirring constantly. Carefully add 1.2 c water; cover tightly with lid. Steam broccoli 4 min or until water has evaporated and broccoli is tender.
• Transfer broccoli to bowl with toasted pine nuts, and season with salt and pepper if desired. Sprinkle goat cheese over broccoli, and stir in sun-dried tomatoes. Drizzle vinegar over top and serve warm. 
Number of Servings: 6

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