aj: (teehee)
[personal profile] aj posting in [community profile] batchlunch
Adapted (to be less fancy) from this recipe from 101 Cookbooks. Which, if you want vegetarian/GF stuff, hit this website like the fist of an angry god.



3 cups cooked brown rice (or quinoa)
5 cups raw broccoli, chop up the whole head including stem
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted (I did that in a sauce pan on the stove)
1/3 cup grated Parmesan or other salty, hard cheese
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream

Cook rice (or quinoa) and put in a big mixing bowl.

Barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. (It will look weird and the water won't cover all the broccoli, but it works!) Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set it to the side (don't dump it in with the rice/quinoa yet!)

Puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, all the Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth. It looks kind of grainy, but tastes pretty awesome. Mix the pesto, rice, and left over broccoli together and store. Add salt or spicy stuff to taste. It's pretty good with an avocado sliced over it, or with more Parmesan cheese sprinkled on top.

It keeps for at least 5-6 days and the taste is best around days 3/4. Makes enough for 4-6 good-sized servings, and probably freezes pretty well. (I haven't tried it, but it seems a fairly sturdy dish.)
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