Recipe and photo by Emma Frisch
- Prep Time: 2 minutes
- Cook time:
- Romanesco: ~15 minutes
- Basmati: depending on variety and brand – 20-45 minutes
- Yield: 2
- Basmati rice (white or brown) – 1 cup
- Olive oil – 2 tablespoons
- Lemon juice – 1 tablespoon fresh squeezed lemon juice
- Garlic – 3-4 minced
- Sea salt – 1/4 teaspoon
- Romanesco brocolli – 1 head
- Freshly ground black pepper – A few turns of the pepper mill
- Parmesan cheese (optional) – 1/4 cup, freshly grated
- Bring 1 cup rice and 2 cups water to a boil. Reduce to simmer, cover.
- In a small bowl, whisk together 1 tbsp lemon juice, 2 tbsp olive oil, minced garlic and sea salt. Set aside.
- Fill a pot with 1 inch of water. Cut the leaves off and the stem length to your choice. Place the romanesco directly in the pot or in a steaming basket. Cover the pot with a lid and steam for about 15 minutes, or until the romanesco has turned a softer shade of green and is fork tender. Drain water and keep romanesco in warm pot until ready to serve.
- Slice romanesco head in half and lay on a bed of rice. Drizzle with sauce.
- Garnish with a few twists of freshly ground black pepper, and a scattering of grated Parmesan.
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!
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