September 17, 2013
Dijon rice with broccoli
Makes 2 servings
1 cup cooked brown rice
2 cups broccoli florets, fresh or frozen
2 to 3 teaspoons Dijon mustard
1 1/2 teaspoons low-sodium soy sauce
1/4 to 1/2 teaspoon hot sauce of choice
Agave nectar or sugar, to taste (optional)
Steam the broccoli (or, if it is frozen, microwave it as directed).
Meanwhile, whisk together 2 teaspoons of Dijon mustard, the low-sodium soy sauce, and the hot sauce.
Taste, adding more hot sauce and Dijon mustard if needed. (Chef Lindsay Nixon says she usually adds up to 1 1/2 teaspoons of hot sauce and 3 to 4 teaspoons of Dijon mustard.)
Mix the Dijon sauce together with the cooked rice. If you're using leftover rice, add a splash of broth or water before reheating it.
Mix in the cooked broccoli with the rice, season with salt and pepper, and serve.
- Since all Dijon mustards and hot sauces are a little different, this recipe is very much "to taste."
- If the Dijon is too strong for your liking, add a few drops of agave nectar or a pinch of sugar to help cut the bite.
All figures are per serving (assumes 2 servings).
Fat: 1.5 g
Carbs: 31 g
Fiber: 3.5 g
Protein: 5 g
Sodium: 377 mg