Dijon Rice With Broccoli

The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes.” Dijon mustard and broccoli complement each other beautifully and come together to jazz up a side of rice. Since all Dijon mustards and hot sauces are a little different, this recipe is very much “to taste.”

Ingredients

• 1 cup cooked brown rice
• 2 cups broccoli florets, fresh or frozen
• 2 to 3 teaspoons Dijon mustard
• 1 ½ teaspoons low-sodium soy sauce
• ¼ to ½ teaspoon hot sauce
• Agave nectar or sugar, to taste (optional)

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    145 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 5 grams protein; 268 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Steam broccoli or, if frozen, microwave as directed.
2. Meanwhile, whisk 2 teaspoons of Dijon mustard, low-sodium soy sauce and hot sauce together.
3. 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.) 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.
4. Mix with cooked rice (if using leftover rice, add a splash of broth or water before reheating it).
5. Then mix in cooked broccoli, season with salt and pepper, and serve.

• Chef’s note: Broccoli rabe also works well in this dish.

About 20 minutes