So today is the first day of Fall. Like many people, Fall is my favorite time of year. The cool air, the sweaters and jackets, shoes with socks, apples, pumpkin, orange leaves....It's not hot, it's not cold. I love it all. And it seems like a time for new beginnings. I guess because of school starting, but it always seems that way to me more so than the New Year. So let the Fall celebrations begin! In the spirit of Fall, I have a warm and cozy rice dish for you. The basic recipe is from Mark Bittman but of course I had to change it up a bit.
This is a one pot wonder. Cook brown rice most of the way, then add chopped broccoli to the top of the pot, cover and let finish cooking. Mix in lime, sunflower seeds and cranberries and you have a delicious side dish. I of course added avocado to the top and called it a meal. It would be a great side dish to roasted chicken or grilled salmon. Most of the cooking time is unattended so you can cook something else, or go read a book. Win-win. I hope you will try it. He calls it hippie rice I guess because in the 70's the hippies all ate brown rice and sunflower seeds. So just call me a hippie!
My walks are still full of flowers, as it is still too early for the leaves to change. Here are some of my recent favorites.
I forgot to share the treasures from my beach walks. My most prized is the sand dollar that just appeared right in front of me on the beach. What a gift. I also love the broken bits of conch shells. I have a whole collection of the imperfect ones that most people walk right by.
And my favorite picture from my beach trip that somehow I forgot in my last post. This is the true color with no filter or photoshopping!
I'm off to Texas for a wedding and reunion with my dear friends! Enjoy!
Prep Time: 10 minutes
Cook Time: 45 minutes
Keywords: entree side gluten-free vegan vegetarian broccoli cranberries brown rice
Ingredients (4 servings)
- 1 cup long grain brown rice
- 1/3 cup sunflower seeds
- 1 head of broccoli, about 1 pound, roughly chopped with stems in small pieces, florets bite sized
- 2 Tbsp olive oil
- juice and zest of 1 lime
- 1/3 cup dried cranberries
- 1/2 tsp red pepper flakes
The night before or the morning of cooking, rinse the rice well, cover with water and let soak for at least 4 hours or until you are ready to cook. (You can skip this step if you forget to plan ahead but it makes the rice more digestible and prevents blocking of magnesium absorption)
Drain the rice, place it in a medium pan, and pour over water to cover by one inch. Add a large pinch of salt, stir well, and bring to a bowl. Reduce heat to a low simmer, cover and let cook.
While rice starts cooking, place the sunflower seeds in a small saucepan and cook over medium high heat until toasted and brown. Pour into a large bowl to cool. In a small bowl, mix the olive oil, lime juice, lime zest, and red pepper flakes.
When the rice has cooked about 30 minutes (most of the water should be absorbed and the rice is getting tender), put the broccoli in a layer on top of the rice but do not stir. Replace the lid and let cook until the water is absorbed and the rice and broccoli are tender, about 10 to 15 minutes. Check to see if it gets too dry before it is done and add a little water if needed.
When the rice is cooked, scoop the rice and the broccoli into the bowl with the sunflower seeds. Add the cranberries. Drizzle the olive oil mixture over everything and lightly mix it all together. Make sure to get the sunflower seeds off the bottom of the bowl. Taste for seasoning and add salt if needed.