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.

Ingredients:

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

Instructions: 

• 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