Ingredients
- 2 tablespoons kosher salt
- 2 bunches (2 pounds) broccoli rabe, well washed and tough stems removed
- 2 tablespoons pumpkin-seed oil
- Freshly ground black pepper to taste
- 10 shallots, sliced into very thin rings
- Vegetable oil for deep frying
- 1 medium yellow onion, finely chopped
- 1 tablespoon unsalted butter
- 2 cups basmati rice, rinsed and drained
- 4 cups water
- ½ cup toasted green pumpkin seeds
- Nutritional Information
Nutritional analysis per serving (8 servings)
848 calories; 67 grams fat; 5 grams saturated fat; 0 grams trans fat; 45 grams monounsaturated fat; 12 grams polyunsaturated fat; 55 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 11 grams protein; 3 milligrams cholesterol; 1799 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 8 cups
Preparation
- Fill a large kettle 2/3 full of water, add 1 tablespoon of the salt and bring to a boil. Coarsely chop the broccoli rabe and add it to the water. Bring the water just back to a boil, remove from the heat and immediately drain the rabe and plunge it into a large bowl filled with cold water.
- When completely cool, drain the rabe well and toss it with the pumpkin-seed oil, 3/4 teaspoon of the salt and pepper to taste. Set aside.
- In a medium skillet, pour in vegetable oil to a depth of 1/2 inch and heat over high heat until very hot. Working in two batches, fry the sliced shallots until they are very brown and crispy. Drain on paper towels and set aside.
- In a small kettle, melt the butter over medium heat and cook the onion, stirring until it is translucent. Add the rice and toss to coat. Add the water and remaining 2 1/4 teaspoons salt. Bring to a boil, lower the heat and simmer, covered, for 10 minutes. Add the rabe, toss and continue to cook for an additional 5 minutes or until the rice is tender. Toss in the pumpkin seeds and serve garnished with the crispy shallots.
35 minutes
Dining and Cooking