Best Roasted Broccoli with Brown Rice, Tarragon and Cider Vinaigrette Recipe - How to Make Roasted Broccoli with Brown Rice, Tarragon and Cider Vinaigrette

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Milk Street Recipe

Roasted Broccoli with Brown Rice, Tarragon and Cider Vinaigrette

50 minutes

Roasted Broccoli with Brown Rice, Tarragon and Cider Vinaigrette

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

Servings

Tip

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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