I’m sharing this simple vegan meal because it’s one of my favorites for a quick weeknight dinner. Although it has hardly any ingredients, it’s surprisingly filling. It worked perfectly for a post night-skiing weekday dinner. I like to take the broccoli a little too far (I love that crispy-almost-burnt texture) but feel free to take yours out earlier!
1 head of broccoli
salt & pepper
red pepper flakes
1 lemon wedge
1 cup brown rice, uncooked
2 cups water
1 TBS Earth Balance
2 TBS pine nuts
Preheat the oven to 350 degrees. Rinse the broccoli, then chop in small florets and place on baking sheet. Drizzle with olive oil, salt, pepper and red pepper flakes. Bake until they broccoli have reached your desired level of crispiness – I take it a little too far, almost 20-25 minutes. These can be ready in 10-15 if you like yours less crispy.
Cook the brown rice according to directions, adding 1 TBS earth balance to the pot.
When the broccoli and rice are ready, squeeze the lemon wedge over the broccoli, and serve all together with the pine nuts on top. If you’d prefer, you can toast the pine nuts in a dry skillet over low heat for a few minutes before serving as well for an extra crispy bite. Enjoy!