Steamed Romanesco Broccoli with Lemon-Garlic-Olive Oil Sauce

Ingredients

• 1 cup of uncooked basmati rice (white or brown)
• 2 cups water
• 2 TBSP extra virgin olive oil
• 1 TBSP fresh squeezed lemon juice
• 1 tsp garlic, finely minced
• 1/4 tsp sea salt
• 1 head of romanesco broccoli
• A few turns freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese (optional)

Instructions

Add the rice to a pot with 2 cups of water. Bring the water to a boil and immediately reduce to a simmer, covered. Cook the rice for 30-45 minutes (depending on your variety), or until it has fully absorbed the water without becoming mushy. Let the rice set in the pot for 5 minutes before uncovering.

In a small bowl, whisk together the lemon juice, garlic and sea salt. Set aside until ready to serve.

Fill a pot with 1 inch of water. 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 the water and hold the romanesco in the pot to keep warm until ready to serve

Serve half of the romanesco on top of a bed of rice, and drizzle with sauce. Garnish with a few twists of freshly ground black pepper, and a scattering of grated Parmesan.

Notes:

Romanesco . . . a funky looking mix between broccoli and cauliflower. When I first saw it, I avoided it thinking it was some new hybridized food . . . turns out this is quite the opposite. Romanesco predates broccoli and cauliflower and was used in ancient Rome. It has a milder flavor than broccoli and cauliflower but is crispier. It is in the same family; brassica, the cabbage family with many of the same benefits.