Herbed Lemon Rice with Romanesco Broccoli
This recipe for Herbed Lemon Rice with Romanesco Broccoli celebrates the beauty of Fibonacci’s sequence in nature. Vibrant herbs, preserved lemon, and pistachios come together for a flavorful and visually striking side dish.
Ingredients
- Olive oil
- Zest and juice of 1 lemon
- 2 shallots, peeled and chopped
- 6 green onions, sliced
- 1 preserved lemon, finely chopped
- 1 small head Romanesco broccoli, broken into very small florets
- Salt and black pepper
- 2 cups basmati rice, cooked
- 3 tablespoons chives, finely chopped
- 2 tablespoons cilantro, finely chopped
- 2 tablespoons dill, finely chopped
- ½ cup pistachios
Instructions
- Combine the lemon zest and juice with 2 tablespoons olive oil in a small bowl. Set aside.
- Pour 1 tablespoon olive oil into a large skillet over medium heat. Add the shallots and green onions and cook until the shallots are lightly browned, about 3 minutes. Stir frequently. Add the preserved lemon and cook for 1 more minute.
- Add the broccoli florets and the lemon-olive oil mixture. Cook for 5–6 minutes. Stir frequently. The florets should be just slightly golden. Season with salt and pepper.
- Combine the cooked rice, chives, cilantro and dill in a medium-sized serving bowl. Add the cooked broccoli mixture and stir. Top with pistachios just before serving.
Nutrition
Calories: 266kcal | Carbohydrates: 41g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 5mg | Potassium: 183mg | Fiber: 2g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 1mg