Broccoli with a Lemon Butter sauce, served with Basmati rice

by Julie Gibbons on March 31, 2011

Brocolli with a Lemon Butter sauce

Time to take a step towards the good end of the health-ometer.

This really could be a great vegan bowl of goodness, ‘cept I like to make lemon butter to go with the broccoli! You could vegan-ise it (and sometimes I do) by making a lemon dressing with olive oil or some such other.

Basmati isn’t the best grain, either I know – but I bought some for the teenager, and well, sometimes a ten minute recipe is required at the end of a long week! This is a great Friday night supper for me and the vegetarian when the teenager is off leading a social life we can only dream of ;)

serves 2

3/4 cup organic basmati rice
1 head organic broccoli
1/2 cup frozen organic sweetcorn kernels
1/4 cup flaked almonds
1 stick organic unsalted butter
1 organic lemon, juiced
sprinkle of fresh lemon zest and chopped fresh coriander to serve

  1. Bring a  pan of water to the boil for your rice.
  2. Chop your broccoli (reserving the stalk for juicing or stir frying) quite finely and steam for 8 minutes (or to taste).
  3. Cook the rice – be careful not to overcook as the basmati is fast!
  4. Melt the butter and whisk in the lemon juice and zest.
  5. Drench the broccoli with the lemon butter and mix into a large bowl with the rice, sweetcorn and almonds.
  6. Serve with some chopped coriander to add some more zing.

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