Certainly! 🥦 Here’s a delightful recipe for “Broccoli With Sun-Dried Tomatoes and Pine Nuts” that’s sure to become a favorite in your kitchen. This dish is bursting with flavors, from the earthy broccoli to the tangy sun-dried tomatoes and the nutty crunch of pine nuts. It’s a perfect blend of textures and tastes that will have everyone asking for seconds. Let’s get cooking!
Broccoli With Sun-Dried Tomatoes and Pine Nuts Recipe
Ingredients:
- 1 1/2 pounds broccoli, separated into florets
- 2 tablespoons olive oil
- 1/2 red onion, thinly sliced
- 10 sun-dried tomatoes, diced
- 1/2 fresh lemon, juiced
- 1/2 cup pine nuts
- 1/4 cup vegetable broth
Instructions:
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 minutes | 10 minutes | 25 minutes |
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Prepare the Broccoli:
- Separate the broccoli into florets, ensuring they are bite-sized for easy eating.
- Peel the stems and thinly slice them. This ensures all parts of the broccoli are used, minimizing waste.
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Blanch the Broccoli:
- In a large stockpot, bring water to a rolling boil.
- Carefully add the broccoli florets to the boiling water.
- Blanch the broccoli for about 2 minutes. This step helps retain the vibrant green color and crispness.
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Cool and Drain:
- Remove the blanched broccoli from the pot.
- Rinse it under cold water to stop the cooking process.
- Drain the broccoli well and set it aside.
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Saute the Onion:
- In a skillet, heat olive oil over medium-high heat.
- Add the thinly sliced red onion to the skillet.
- Saute the onion for about 5 minutes until it becomes translucent and fragrant.
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Add Sun-Dried Tomatoes:
- Dice the sun-dried tomatoes into small pieces.
- Add them to the skillet with the sauteed onion.
- Stir the mixture well to combine all the flavors.
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Create the Tomato Broth:
- Pour in the vegetable broth into the skillet.
- Bring the mixture to a gentle boil, allowing the flavors to meld together.
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Steam and Flavor:
- Lower the heat to a simmer.
- Cover the skillet and let the broccoli steam in the tomato broth for about 2 minutes.
- This step allows the broccoli to absorb the delicious flavors of the broth.
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Finish with Lemon Juice:
- Squeeze fresh lemon juice over the tomato and broccoli mixture.
- The citrusy tang adds a refreshing brightness to the dish.
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Toast the Pine Nuts:
- In a dry skillet, toast the pine nuts over medium heat.
- Stir them frequently until they turn golden brown and release their nutty aroma.
- Be careful not to burn them, as they can go from golden to burnt quickly.
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Combine and Serve:
- Add the blanched broccoli to the skillet with the tomato mixture.
- Stir everything together gently to coat the broccoli with the flavorful sauce.
- Transfer the broccoli to a serving bowl, ensuring to get all the delicious tomato and onion bits.
- Sprinkle the toasted pine nuts over the top for a delightful crunch.
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Serve and Enjoy:
- Your Broccoli With Sun-Dried Tomatoes and Pine Nuts is now ready to be enjoyed!
- Serve it as a vibrant side dish alongside your favorite main course.
- This dish also makes a delicious vegetarian main when served with crusty bread or over a bed of fluffy rice.
Nutritional Information (Per Serving):
- Calories: 104.5
- Fat: 5.9g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 107.9mg
- Carbohydrates: 11.7g
- Fiber: 3.8g
- Sugars: 4g
- Protein: 4.6g
Recipe Notes:
- Variations: Feel free to customize this recipe to suit your taste preferences. You can add a sprinkle of red pepper flakes for some heat or a dash of balsamic vinegar for extra tanginess.
- Make it Vegan: Simply swap the vegetable broth for water or a vegan vegetable broth to keep this dish completely plant-based.
- Meal Prep: This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it gently on the stove or in the microwave before serving.
There you have it, a delicious and nutritious recipe for Broccoli With Sun-Dried Tomatoes and Pine Nuts that’s packed with flavor and goodness. 🌿🍅 Give it a try and let the vibrant colors and delicious aromas brighten up your mealtime!
