Ok, so by "risotto" I actually mean overcooked soggy rice. Because that's how it came about. But it's kind of the same thing, and still tastes delicious.


1 cup brown rice
2 1/2 cups water
1 T butter
1/2 tsp salt

1 head of broccoli, chopped into florets
1/4 cup water
1/2 cups almonds
1 onion, chopped
1 T canola oil
1 tsp sesame oil
(I would have liked to have added red pepper and carrots, but Mother Hubbard's cupboard was bare this day.)

For the sauce, mix together:
1/4 cup sweet chili sauce
2 T soy sauce
1 tsp sesame oil
1 T rice wine vinegar

Bring the first four ingredients to a boil and then simmer with the lid on for 30-40 min until the rice is tender. There should still be some water remaining in the pot.

Meanwhile, heat a pan over medium heat, add your broccoli and water to the pan. Cover with a lid (I use a baking sheet, cause we damn classy) and steam for 5 minutes until the water is evaporated. Remove broccoli and set aside.

Add your oils to the pan, along with the onions and almonds. Stir fry until the onions are translucent. Add your broccoli back to the pan and add the sauce. Stir to coat. Turn heat off, and go check on your rice.

Take you lid off your rice, turn the heat up a bit and stir until no water remains. 

Plate your rice, top with your broccoli mix and pour over some sauce. Yummy. A very comforting and healthy meal with minimal effort. 

31/7/2012 06:33:43 am

This looks delicious! You're going to have to make it for us when you come down!


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