Shades of Green over Brown Rice
February 10, 2010 § 2 Comments
The older I get, the more I come to the realization that I am really a minimalist at heart. This recipe is a perfect example. It has five ingredients, takes 20 minutes to make, and is three different shades of green, so it looks pretty!
Before you begin the vegetables, begin to cook your brown rice according to the instructions on the package. You should start to cook the rice about 10-15 minutes before beginning the vegetables.
- Romanesco broccoli (this is a type of cauliflower)
- 2 large leaves of a leek
- a handful of snow peas
- sesame oil
- cooked brown rice
I just love the way the Romanesco broccoli looks — it seems unnatural the way the spirals are perfectly formed, but in fact, the Romanesco broccoli (sometimes called the Romanesco cauliflower) is an heirloom breed that has been grown since the 16th century in Italy. According to the guy from the farm I bought it from, this type of cauliflower has 5x more nutrients than regular cauliflower.
Planet Green has some more great photos and a great description of the plant’s background.
Here is how to make the dish:
- Chop the Romanesco cauliflower into quarters and remove the hard stem. The flower should then disassemble (with your help) itself into small 1″ pieces.
- Chop the leek leaves into small pieces.
- Heat skillet and add two tablespoons of sesame oil, throw everything in, and salt to taste.
- Sauté on med-high for about 5-10 minutes. (Note: the time you cook will depend on whether you like your vegetables softer or crisper. I like them somewhere in the middle, so I sauté for about 7 minutes.
Doesn’t it look so zen with all those shades of green?
The final dish is simple and amazing. Because of its simplicity, you could really appreciate the taste of each vegetable and the hint of sesame. The Romanesco cauliflower is really a unique taste that is quite distinct from both cauliflower and broccoli.