Preliminary: Cook 2 cups brown or white rice in 3 cups boiling water until tender. (This will take 15 to 20 minutes for white, and 35 to 45 minutes for brown). Fluff the cooked rice with a fork and set aside.
1, 1-lb. bunch broccoli
1 tbsp butter or canola oil (plus a little for the pan)
1 cup chopped onion
¾ tsp salt
1 large clove garlic, minced
2 tbsp fresh lemon juice
about 6 cups cooked rice
freshly ground black pepper
cayenne to taste
2 tbsp minced fresh fill (2 tsp dried).
3 tbsp minced fresh mint (3 tsp dried)
¼ cup minced fresh parsley
½ cup toasted sunflower seeds (optional)
1 packed cup grated cheddar or Swiss (about ¼ lb. cheese) – optional
a little melted butter for the top (optional)
Trim the tough bottoms from the broccoli stalks, and cut the tops into smallish spears of whatever size suits you. Cook them in a steamer over boiling water until bright green and just barely tender. Rinse under cold running water, drain well, and set aside.
Reheat oven to 325 degrees F. Lightly grease a 9 X 13-inch baking pan.
Melt the butter or heat the oil in a large, deep skillet or a Dutch opven. Add the onion and salt, and sauté over medium heat for about 5 minutes or until the onion begins to soften. Add the garlic and lemon juice, and sauté for about 2 minutes longer. Stir in the rice, some black pepper and cayenne to taste, the herbs, and the optional sunflower seeds and/or cheese. Taste to correct salt, if necessary, and spread into the prepared pan.
Now for the fun part. Arrange the broccoli upright in the rice, and if desired, drizzle with melted butter. Cover loosely with foil, and bake until just heated through (15 to 20 minutes. Serve right away.
Source: The Enchanted Broccoli Forest, Mollie Katzen, Ten Speed Press