Blistered Broccoli, Shiitake, and Basmati
Dinner Diaries
This time of year, when the sun sets behind the mountain at 3:15PM and I am spending more daytime hours in the dark than the light, I begin to crave broccoli to the point where I cannot seem to eat enough. It’s the only food my teeth want touching them and I become a ravenous fiend for them. I don’t question why, I just roll with it. Maybe it’s the vibrant green crunch that is so satisfying, or the fluffy florets at the crown. And then when they’re partnered with mushrooms, rice, some sesame oil, and yuzu ponzu…. Oohlà là !
This was a very enjoyable meal and only took about 30 minutes to prepare. First, get the rice cooking. I used Basmati and cooked it pilaf-style by starting first with sautéed shallots, then toasting the rice in the pot before covering it with a two finger width amount of stock or water. Bring to the simmer, very slowly over medium heat if you’re at a high altitude, and then cover and let simmer until the rice is fully cooked, about 20-ish minutes.
While the rice is cooking, get a large skillet heating up and cut your broccoli into bite sized pieces. Coat the bottom with toasted sesame oil and blister your broccoli (once one side is darkened, then flip to the other side). Sprinkle with salt, then remove them from the skillet and set aside.
While your broccoli is cooking, cut your shiitake into slices and then add them to the skillet after your broccoli is out. Add more oil if need be. Lower the heat to medium high and let the shiitake brown.
Once they’re cooked, turn the heat off, add the broccoli back in, grate a clove of garlic and a piece of ginger the size of your thumb over the top, then drizzle yuzu ponzu all over. If you have some scallion and mint, give them a little slice and toss them over the top too. Toss is all together and place gingerly on top of your rice, which should be done right about now. Enjoy!
PS, if you don’t already have Yuzu Ponzu in your pantry, it’s easy to make and this is a good recipe for it from Food & Wine.