Roasted Broccoli w/ Brown Rice, Tarragon & Cider Vinegar

Too sweet by itself. Was really good with the grilled herb shrimp.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut two 3-inch-long strips of zest from the orange; cut the orange into quarters. Set aside.

Step 2

In a medium saucepan over medium, heat 1 tablespoon of oil until shimmering. Add the rice and shallot, then cook, stirring, until some of the grains turn translucent, about 2 minutes.

Step 3

Add 1½ cups water, ½ teaspoon salt, the apricots and the orange zest strips. Bring to a boil over medium-high, cover and reduce to medium-low. Cook without stirring until the rice is tender-chewy and the water has been absorbed, 35 to 40 minutes.

Step 4

Remove from the heat and let stand, covered, for 10 minutes. Fluff the rice, removing and discard the zest strips. Stir, cover and set aside.

Step 5

While the rice cooks, heat the oven to 500°F with a rack in the lowest position. Slide a rimmed baking sheet onto the rack to heat.

Step 6

In a large bowl, toss the broccoli, the orange quarters, 2 tablespoons of the remaining oil, the pepper flakes and ½ teaspoon salt.

Step 7

Carefully remove the baking sheet from the oven and distribute the mixture in an even layer; reserve the bowl. Roast without stirring until the broccoli is tender-crisp and lightly charred, 12 to 15 minutes.

Step 8

Using tongs, squeeze the juice from the orange quarters into a small bowl. You should have 2 to 3 tablespoons (if needed, supplement with water); discard the rinds.

Step 9

Add the remaining 2 tablespoons oil, the vinegar, honey and ¼ teaspoon each salt and black pepper, then whisk to combine.

Step 10

Return the broccoli to the large bowl. Add the rice, dressing and tarragon, then toss. Taste and season with salt and pepper.

Step 11

Tip: Don’t purchase regular bunched broccoli for this recipe; look instead for broccoli crowns, which are less stemmy. Lacy florets are a better combination with the grain than dense stem pieces. Be sure to use short-grain brown rice, as its starchiness makes the dish cohesive and satisfying.