By Freya Bellin
The 60s may be behind us, but this recipe is sure to please your nostalgic inner hippie. It is undeniably healthy, and the ingredients work together in a really unique and flavorful way. Nutty brown rice is sweetened by raisins, complemented by sunflower seeds, and balanced out by fresh broccoli. I love the heat that the red chile flakes add, and toasting the sunflower seeds adds a lot of flavor. The raisins get nice and plump when mixed in with the warm ingredients, and while they may seem out of place with broccoli, they’re really an excellent sweet accent. Next time I would actually increase the measurement to about 1/2 cup.
Its being a one-pot dish is big plus. You toast the sunflower seeds, cook the rice, and steam the broccoli all in the same saucepan. Just be careful not to add too much water with the rice, otherwise the rice and broccoli can get mushy. Better to err on the side of too little and add more as you go. The result is a hearty side dish that’s special enough that you’ll be excited to serve it, but also simple enough that you can add it to your weeknight repertoire. The olive oil and lemon juice that are added at the end create a nice, simple dressing, and I added a bit more salt and pepper to taste. Serve with pretty much any protein—simply seasoned chickpeas would work, or up the hippie ante with tofu, mentioned below. Recipe from The Food Matters Cookbook.