eat tang

Anyone who cooks vegetarian regularly knows, a portion of your kitchen time is spent turning recipes you find for sides into convincing main dishes. I had some fresh broccolini I was keen to use, and a recipe on NYT caught my eye. It wasn’t a perfect fit, but without much effort, it could work. My first goal was to make the rice itself a tad more robust. I also added caramelized onions and ricotta to the finished dish, for more complex flavor and texture.

1 cup brown rice
1 pat of butter
1 minced clove garlic
½ tsp mustard powder
2 cups vegetable stock
3 tsp dijon
1½ tsp tamari
¼ tsp sriracha
2 md. bundles of broccolini, trimmed from the long stems
½ an onion, sliced
⅓ cup fresh ricotta

Heat a pat of butter in a sauce pot over medium high heat. As it melts, add in the brown rice garlic and mustard powder, stirring frequently until the rice toasts slightly. Add the stock to the pot and bring to boil, then reduce the heat and let it simmer covered for around 40 minutes.

Turn the oven on to 400˚. While your rice is cooking, heat up a skillet over medium heat. Add the sliced onions and cover. Stir them as infrequently as you can mange. The point here is to sweat them out, until they are dry again and sticking to the pan, just slightly. When you get there, uncover them add a generous bit of olive oil and sprinkle with salt. They should turn golden as they quickly caramelize. Remove from the heat and set aside.

As you’re sweating the onions, combine the dijon, sriracha and tamari in a large mixing bowl and whisk into a dressing. When the rice seems like it only has a minute or two left, lift the lid and place the prepared broccolini on top, then cover again to steam it slightly with what’s left from the end of the rice cooking process.

Dump the rice and broccolini into the large bowl with the dressing, tossing quickly to coat it well. Transfer the mixture to a medium casserole dish. Spread it evenly then make small divots in the top. Drop a tablespoon of ricotta or a teaspoon there, into the divots. Cover the top of the dish with the caramelized onions in a single layer then place in the oven until heated through (and maybe the edges of the onions are charring just slightly). Let cool a couple of minutes and serve warm.

If you want, cut the leftovers broccolini stems into quarter inch discs and fry them in a skillet of high-heat oil (like grape seed) for a minute until slightly charred , remove to paper towel, pat dry and toss with salt to make a snack, for later.