Broccoli With Sun-Dried Tomatoes and Pine Nuts |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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You can also use 1 1/2 pounds cauliflower, separated into florets, in place of broccoli. Ingredients:
1 1/2 lbs broccoli |
2 teaspoons olive oil |
1/2 cup diced red onion |
10 sun-dried tomatoes, rehydrated |
1/2 cup low-sodium low-fat chicken broth |
1 tablespoon fresh lemon juice |
1/4 cup toasted pine nuts |
Directions:
1. Separate the broccoli into florets.
2. Peel and slice the stems thinly.
3. Fill a large stockpot with water and bring to a boil.
4. Add the broccoli and blanch for about 2 minutes.
5. Drain the broccoli and rinse with cold water, set aside.
6. Heat the oil in a skillet over medium high heat.
7. Add the red onion and saute for 5 minutes.
8. Dice the sun dried tomatoes and add to the onion.
9. Add the broth and bring to a boil.
10. Lower the heat, cover and steam for 2 minutes.
11. Add the lemon juice to the tomato mixture.
12. Add the broccoli and stir well.
13. Place the broccoli in a serving bowl, top with toasted pine nuts.
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