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Roasted Broccoli with Brown Rice, Tarragon and Cider Vinaigrette

4 to 6 Servings

50 minutes

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Roasting broccoli on a heated baking sheet in a blistering hot oven gets the vegetable to char, bringing forth deep, nutty, bittersweet flavors. Here, we toss oven-charred broccoli with a brown rice pilaf, dried apricots, a fruity vinaigrette and fresh tarragon to create a warm rice salad. We also roast the orange, cut into quarters, before juicing it to temper its acidity and intensify its flavor. This vegetable-and-grain dish is hearty enough to be the center of a vegetarian (vegan, even) meal or serve it as a side to chicken or seafood.

4 to 6



Don’t purchase regular bunched broccoli for this recipe; look instead for broccoli crowns, which are less stemmy. Lacy florets are a better combination with the grain than dense stem pieces. Be sure to use short-grain brown rice, as its starchiness makes the dish cohesive and satisfying.

50 minutes



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Steve C.

What do you mean by "broccoli crowns"? At the very basic market where I live (in a rural area), they just cut the stalks off of the usual bunched broccoli and label them broccoli crowns (with a out-of-proportion price).

Your description of "lacy florets" make me think of broccolini, or baby broccoli?

Lynn C.

Hi Steve -

This is regular broccoli, not broccolini or baby broccoli. By "lacy florets" I believe the developer just meant they should not be very tight florets. If you can't find broccoli crowns, you can get bunched broccoli, just make sure to trim down to 1-inch florets and ensure they aren't very tight crowns.

The Milk Street Team