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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
Ingredients
-
1
navel orange
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5
tablespoons extra-virgin olive oil, divided
Directions
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01Cut two 3-inch-long strips of zest from the orange; cut the orange into quarters. Set aside. In a medium saucepan over medium, heat 1 tablespoon of oil until shimmering. Add the rice and shallot, then cook, stirring, until some of the grains turn translucent, about 2 minutes. Add 1½ cups water, ½ teaspoon salt and the orange zest strips. Bring to a boil over medium-high, cover and reduce to medium-low. Cook without stirring until the rice is tender-chewy and the water has been absorbed, 35 to 40 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff the rice, removing and discard the zest strips. Stir in the apricots, cover and set aside.
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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.
Best,
The Milk Street Team
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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?