Broccoli and Dill Wild Rice
I think dill is my new favorite herb, thanks to this bowl of rice and broccoli. When I started pulling things out of the refrigerator to make lunch, I had no idea I was going to love what came out of the pot in the end as much as I did. And it’s all because of the dill. Well, and the walnuts didn’t hurt. And I always love broccoli. And Worcestershire sauce adds a great kick to wild rice. So really, this was just the perfect combination of ingredients.
I’m usually not a fan of mushy broccoli, but I accidentally overcooked this just to the point of early mushiness. And I have to say, I kind of liked it in this dish. It helped the broccoli take on more of the dill and vegetable broth flavors. I suppose you could be more careful and not get distracted by the internet while you’re cooking, and crisper, brighter broccoli will be just as good. I also used just a little too much broth for the rice, but it ended up making almost a sauce, which just barely coated the broccoli and walnuts in a nice, flavorful way.
The dill adds a little sourness, just a hint of pickles (and I loooove pickles) and the walnuts add in a little crunch and slight, slight bitterness. All in all, this will definitely become a quick dinner staple. You should definitely give it a try.
Broccoli and Dill Wild Rice
This makes one serving but should be easy to adjust up
- 1 tablespoon vegetable oil, divided
- about 1 tablespoon chopped red onion
- 1/4 cup wild or brown rice blend (I use one from Trader Joe’s)
- 3/4 cup vegetable broth
- a splash or two of Worcestershire sauce
- 1/4 cup walnuts
- 1 small head of broccoli, trimmed into florets
- 1 tablespoon chopped fresh dill
Heat about half a tablespoon of vegetable oil in a small saucepan. When it’s hot, add the chopped red onion. Saute for about a minute, then add the brown rice blend. Saute until the rice grains are coated in oil, then add the vegetable broth and the Worcestershire, and a pinch of salt. Cover and bring to a boil, then lower the heat to simmer, and let the rice cook for about 35 to 45 minutes (or until it’s tender).
While the rice is cooking, toast the walnuts for about 2 minutes in a toaster over or under the broiler. Chop them and set them aside.
When the rice is about 10 minutes from being finished, heat the remaining half tablespoon of olive oil in a skillet. Add the broccoli, and another decent pinch of salt, and saute for about a minute. Then add half a cup of water to the skillet and cover, to let the broccoli steam and cook through until it reaches the desired level of tenderness.
Once the broccoli and rice are cooked through, mix the broccoli into the pan with the rice, then stir in the dill and walnuts.
I keep trying to think of the right words to describe how good this was. It took me by surprise; I mean, I was just expecting a simple, but kind of boring little lunch, and instead, I got this bowl of awesomeness. I wish I’d made double so I could have it again for dinner. At least now I know: Broccoli and Dill were made for each other.