Ingredients for Two Bowls
1/2 lb. broccoli, stems saved for another use, florets cut in half (bite-size)
1/2 cup of brown rice, preferably short grain (my personal fave: Lundberg Farms short grain brown)
1 lemon, zested and 2 tbsp. of juice reserved
2 scallions, sliced thinly
1 clove garlic, minced
1/4 tsp. of red pepper flakes or aleppo flakes
1/4 cup of chopped basil leaves
2 eggs hard-boiled: place eggs in saucepan and cover with three inches of cold water. Bring to a boil. Cover and turn off heat. Let sit for 12 min. Then plunge into ice water for five minutes.
2 1/2 tbsp. of Romano Cheese
1 tbsp. of extra virgin olive oil
1/2 tbsp. of unsalted butter
3" piece of Seedless Cucumber: pickled: slice into thin coins. In a small bowl mix 1/2 tsp. of kosher salt, 2 tsp. of sugar, 2 tbsp. of white distilled vinegar and 1/2 tsp. of olive oil. Stir until sugar is dissolved. Toss in cucumber slices. Set aside.
4-6 split cherry tomatoes, as garnish
sprinkle of sweet paprika for garnish
salt and pepper
honey drizzle
Directions
Fill a small dutch oven with 8 cups of water, 1 tsp. of kosher salt, and bring to a boil. Once boil is reached place 1/2 cup of brown rice in pot, and stir. Bring back to a good boil, and lower heat to medium-low for twenty-five minutes.
Meanwhile, prepare all the above ingredients as directed above.
At twenty-five minutes, drop broccoli florets into simmering water with rice. Continue cooking for five minutes. Then strain. Set aside, and place your empty dutch oven back on the stove top.
Add 1/2 tbsp. of unsalted butter, 1 tbsp. of olive oil to dutch oven and place on medium heat. Add minced garlic, lemon zest, chopped scallions, red pepper flakes, basil, 1/4 tsp. of kosher salt and sauté for two minutes.
Add brown rice and broccoli to dutch oven. Warm serving bowls.
Peel and chop your eggs. Season the eggs right on your cutting board with salt, pepper, and paprika.
Stir in 2 1/2 tbsp. of Romano cheese. Taste your rice for additional salt and pepper. Remove from heat, and stir in 2 tbsp. of lemon juice. Serve into bowls. Drizzle with a small amount of honey, 1 tsp., over each bowl.
Top bowls off with chopped egg, split cherry tomatoes, cucumber pickles leaving pickle cure behind.
Enjoy!
