- YIELDS | 4-6 SERVINGS
- PREP TIME | 10 MINS
- COOK TIME | 10 MINS
This recipe is an adaptation from a New York Times recipe by Dawn Perry. As usual, I eliminated a few steps and ingredients to make it easier. Guess what—l love it! The sweet mint mixed with the sharply flavored, salty pecorino, and smoky walnuts creates an intense and somehow mellow combination of flavors. This dish is filling and nutritious. Don’t be surprised if you find yourself making this delicious recipe often.
- 2 cups cooked brown rice, keep warm
- 1/2 cup olive oil, divided plus more for drizzling
- 1/2 cup walnuts or chopped
- 1/2 teaspoon red pepper flakes
- 1 large bunch broccoli or cauliflower, about 1 1/2 pounds, florets roughly chopped and stalks peeled and sliced thin
- Kosher salt and black pepper
- 1/2 cup grated Pecorino Romano or Parmesan, plus more for serving
- 1/2 cup packed fresh mint leaves or parsley leaves, some set aside for garnish
- Heat 1/4 cup of the olive oil in a large pan over medium-high. Add the walnuts and red pepper flakes, and cook, stirring, until golden and fragrant, about 1 minute.
- Using a slotted spoon, transfer walnuts and as much of the red pepper flakes as possible to a small bowl and sprinkle the walnuts with a little salt and pepper.
- Add the broccoli to the pan, and add the remaining 1/4 cup olive oil and toss to coat. Shake the pan so broccoli settles in an even layer.
- This is the hard part… cook, undisturbed for 2 minutes and then shake again into another even layer and cook for another 2-3 minutes or until slightly charred.
- Season with salt and pepper. Remove from heat and pour the vegetables and oil into a large serving bowl.
- While the broccoli is hot, add the warm rice, grated cheese, toasted walnuts, and mint or parsley to the bowl and toss to combine.
- Top with remaining mint or parsley, additional cheese, and a drizzle of olive oil. Season with Kosher salt and freshly ground pepper, and serve.
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