Hippie Rice
Baby T's becoming a bit...we'll say "selective"...in his eating choices. I'm going to try two broccoli recipes this week to see if we can get some more cruciferous veggies into him.
From Bittman
Makes: 4 servings
Time: About 45 minutes
Sadly (or not), it sometimes feels that the only remnant of hippie culture in modern life is the popularity of health food. Unfortunately, much of what goes under the name “health food” tastes good only with the help of certain psychoactive drugs (come to think of it, there’s another holdover), but hippies did have a few decent ideas in the kitchen. How wrong can you go with brown rice, broccoli, sunflower seeds, and raisins? For best results, serve while wearing a tie-dyed apron and playing folk music in a VW van.
• 1⁄3 cup sunflower seeds
• 1 cup any long-grain brown rice
• Salt
• 1 head broccoli (about 1 pound), cored and roughly chopped
• 2 tablespoons olive oil
• 1⁄3 cup raisins
• 1⁄2 teaspoon red chile flakes, or to taste
• Lemon wedges
1. Put the sunflower seeds in a medium saucepan over medium-low heat and toast, shaking the pan often, until they begin to brown but don’t burn, 5 to 10 minutes. Remove the seeds from the pan and let cool in a big serving bowl.
2. Put the rice in the pan and add water to cover by about 1 inch. Add a pinch of salt and bring to a boil over medium-high heat, then adjust the heat so the mixture bubbles gently. Cover and cook until most of the water is absorbed and the rice is just getting tender, 20 to 30 minutes.
3. Pack the broccoli into the pan on top of the rice—don’t stir; just leave it on top—and add a little more liquid if the water is evaporating too quickly. Replace the lid and continue cooking, adding a small amount of water if the pan boils dry, until the rice and broccoli are both tender, 5 to 10 more minutes. Transfer the rice and broccoli to the bowl with the sunflower seeds and toss with the oil, raisins, and red chile flakes. Taste and adjust the seasoning. Serve immediately or at room temperature with the lemon wedges.
Hippie Rice with Tofu. Use a large saucepan and add 1 pound cubed tofu to the pan along with the broccoli in Step 3. Use extra-firm or firm tofu if you want the cubes to keep their shape; use silken tofu if you want it to melt into the rice.
From Bittman
Makes: 4 servings
Time: About 45 minutes
Sadly (or not), it sometimes feels that the only remnant of hippie culture in modern life is the popularity of health food. Unfortunately, much of what goes under the name “health food” tastes good only with the help of certain psychoactive drugs (come to think of it, there’s another holdover), but hippies did have a few decent ideas in the kitchen. How wrong can you go with brown rice, broccoli, sunflower seeds, and raisins? For best results, serve while wearing a tie-dyed apron and playing folk music in a VW van.
• 1⁄3 cup sunflower seeds
• 1 cup any long-grain brown rice
• Salt
• 1 head broccoli (about 1 pound), cored and roughly chopped
• 2 tablespoons olive oil
• 1⁄3 cup raisins
• 1⁄2 teaspoon red chile flakes, or to taste
• Lemon wedges
1. Put the sunflower seeds in a medium saucepan over medium-low heat and toast, shaking the pan often, until they begin to brown but don’t burn, 5 to 10 minutes. Remove the seeds from the pan and let cool in a big serving bowl.
2. Put the rice in the pan and add water to cover by about 1 inch. Add a pinch of salt and bring to a boil over medium-high heat, then adjust the heat so the mixture bubbles gently. Cover and cook until most of the water is absorbed and the rice is just getting tender, 20 to 30 minutes.
3. Pack the broccoli into the pan on top of the rice—don’t stir; just leave it on top—and add a little more liquid if the water is evaporating too quickly. Replace the lid and continue cooking, adding a small amount of water if the pan boils dry, until the rice and broccoli are both tender, 5 to 10 more minutes. Transfer the rice and broccoli to the bowl with the sunflower seeds and toss with the oil, raisins, and red chile flakes. Taste and adjust the seasoning. Serve immediately or at room temperature with the lemon wedges.
Hippie Rice with Tofu. Use a large saucepan and add 1 pound cubed tofu to the pan along with the broccoli in Step 3. Use extra-firm or firm tofu if you want the cubes to keep their shape; use silken tofu if you want it to melt into the rice.
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