Steamed Romanesco, with Mamma’s Famous Garlic Olive Oil Sauce
You can substitute the olive oil in the sauce with melted ghee, for a buttery-garlic drizzle instead.
Tip: Try making homemade ghee. You’ll quickly fall in love! If you’re pinched for time, buy it online
- Prep Time: 2 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 2 minutes
- Yield: 2 entrees
Ingredients
- Basmati rice – 1 cup (white or brown)
- Olive oil – 2 tablespoons
- Lemon juice – 1 tablespoon, fresh squeezed
- Garlic – 1 teaspoon, finely minced
- Sea salt – 1/4 teaspoon
- Romanesco broccoli – 1 head
- Freshly ground black pepper – A few turns of the pepper mill
- Parmesan cheese (optional) – 1/4 cup, freshly grated
Instructions
- Add the rice to a pot with 2 cups of water. Bring the water to a boil and immediately reduce to a simmer, covered. Cook the rice for 30-45 minutes (depending on your variety), or until it has fully absorbed the water without becoming mushy. Let the rice rest in the pot for 5 minutes before uncovering.
- In a small bowl, whisk together the olive oil, lemon juice, garlic and sea salt. Set aside until ready to serve.
- Fill a pot with 1 inch of water. Place the romanesco directly in the pot or in a steaming basket. Cover the pot with a lid and steam for about 15 minutes, or until the romanesco has turned a softer shade of green and is fork-tender. Drain the water and hold the romanesco in the pot to keep warm until ready to serve.
- Serve the romanesco on top of a bed of rice, and drizzle with sauce (or allow each guest to add his or her own embellishment).
- Garnish with a few twists of freshly ground black pepper, and a scattering of grated Parmesan.
Find it online: https://emmafrisch.com/steamed-romanesco-broccoli-with-lemon/
