is the perfect side dish for your holiday meals, it is easy to prepare and so tasty. Perfect for large gatherings!
I had rice left over from the day before, when I made delicious Summer Vegetable Curry. I also had some broccoli in the refrigerator that I didn’t want to go bad before I forget to use them, so I was inspired to create a dish using both, but one that was quick and easy to prepare.
- 1 tablespoon olive oil or 2 tablespoons water
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked brown rice
- 3 cups broccoli florets
- 1 cup almonds, blanched and skin removed
- 1 cup water
- 1/4 cup nutritional yeast flakes
- 1 tablespoon onion, chopped
- 1 tablespoon tapioca starch
- 1 clove garlic, minced
- 1 1/2 teaspoon sea salt
Preheat oven 350 degrees. Oil a medium sized casserole dish and set aside. Steam broccoli florets in a steamer basket until tender and set aside. In a high speed blender, place almond and water and process until smooth. Add yeast flakes, onion, tapioca starch, garlic and sea salt and process until fully blended. Heat a large heavy duty skillet on medium high, saute onion and garlic until soft. Stir in rice, broccoli and sauce, stirring until fully coated and thicken. Transfer into casserole dish and bake for 20 minutes.