Thursday, June 26, 2008

"Cheesy" Broccoli Rice with Slivered Almonds

Tonight I made a dish that started out as a risotto, but because I am currently obsessed with the wonders of Tofutti dairy substitutes, turned into a wonderfully cheesy dish that would work well as a side or all on its own. It was a very creamy, yet amazingly light, rice dish that had a very pleasantly nutty crunch.

"Cheesy" Broccoli Rice with Slivered Almonds

1 1/2 tbsp. Earth balance
2 tsp. minced garlic
2 1/2 cups broccoli
1 cup arborio rice
1/4 - 1/2 tsp. thyme
2 cups Pacific chicken or vegetable broth + 1/4 cup broth or water (if needed)
1/4 cup slivered almonds (walnuts would also work well)
Pepper to taste
Garlic salt or sea salt, to taste (if desired)
1/4 cup Tofutti "Better than Cream Cheese"
1-2 tbsp. Vegan Parmesan Grated Topping, to taste

Melt the Earth Balance Buttery Spread in a large saucepan and saute the garlic for 1 minute. Add the broccoli and sauté for 2-3 minutes. Add the arborio rice and stir, then pour in the 2 cups of chicken broth, 1/4 cup slivered almonds, and thyme. Add any other spices you think would go well in this dish; this is just how I made it. I would imagine that oregano, basil, rosemary, or parsley would also add a nice touch. Bring to a boil and cover, reduce heat to very low, and steam the rice for about 15 minutes. At that point, taste rice to see if it is done, and if it isn't, add 1/4 cup more chicken broth or water. Cover again and steam until the rice is done. Melt 1/4 cup Tofutti into the rice, then add 1-2 tbsp. Vegan Parmesan Topping to taste. Season with pepper, garlic salt, or sea salt to your own taste.

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