I came across this Dijon Rice with Broccoli recipe in great article in the New York Times featuring vegan chef, Lindsay S. Nixon. If you have a chance, check it out here. Keep in mind that all Dijon mustards and hot sauces are a little different, so make adjustments according to your tastes. And if you’re gluten-free make sure you’re soy sauce is of the gluten-free variety.Print
- 1 cup cooked brown rice
- 2 cups broccoli florets, fresh or frozen
- 2 to 3 tsp. Dijon mustard
- 1 1/2 tsp. low-sodium soy sauce
- 1/4 to 1/2 tsp. hot sauce
- Agave nectar or sugar, to taste (optional)
- Steam broccoli or, if it is frozen, microwave as directed.
- Meanwhile, whisk 2 teaspoons of Dijon mustard, low-sodium soy sauce and hot sauce together.
- Taste, adding more hot sauce and Dijon mustard if needed. (Chef Lindsay Nixon says she usually adds up to 1 1/2 teaspoons of hot sauce and 3 to 4 teaspoons of Dijon.) If the Dijon is too strong for your liking, add a few drops of agave nectar or a pinch of sugar to help cut the bite.
- Mix with cooked rice (if using leftover rice, add a splash of broth or water before reheating it).
- Then mix in cooked broccoli, season with salt and pepper, and serve.
- Serving Size: 2
- Calories: 311
- Sugar: 11
- Sodium: 336
- Fat: 1
- Carbohydrates: 63
- Fiber: 16
- Protein: 20
- Cholesterol: 0