Quick-braised Broccoli with Sun-dried Tomatoes and Goat Cheese - 7g Carbs, 3g Fiber, 0g Sugar
From: Vegetarian Times - April 2010 p. 64
This simple dish makes a satisfying weeknight supper when served over
brown rice or quinoa. Sautéing the broccoli before steaming it helps
caramelize its natural sugars and gives it a fuller, richer flavor.
Serves: 6
2 Tbsp pine nuts
1 1/2 Tbsp vegetable oil
2 large heads broccoli (1 lb), cut into small florets
1/4 cup crumbled goat cheese (2 oz)
1/4 cup oil-packed sun-dried tomatoes, drained and sliced
2 Tbsp balsamic vinegar
1. Toast pine nuts in dry skillet over medium heat 3 to 4 minutes,
stirring occasionally. Transfer to large bowl.
2. Heat oil in same skillet over medium-high heat. Add broccoli, and
cook 2 minutes, or until florets are evenly coated with oil and beginning
to soften and brown, stirring constantly. Carefully add 1/3 cup water;
cover tightly with lid. Steam broccoli 4 minutes, or until water has
evaporated and broccoli is tender.
3. Transfer broccoli to bowl with toasted pine nuts, and season with
salt and pepper, if desired. Sprinkle goat cheese over broccoli, and
stir in sun-dried tomatoes. Drizzle vinegar over top, and serve warm.
Servings: 6
Serving Size: 1 1/4 cup
Nutrition per Serving:
115 Calories, 8g Total Fat, 2g Saturated Fat, 4mg Cholesterol,
5g Protein, 7g Carbs, 3g Fiber, 0g Sugar, 74mg Sodium
