Monday Eats: Soy-Cheesy Riced Broccoli
Cauliflower rice has been a thing for a while now - but have you tried broccoli rice?
For all the broccoli fiends out there, this soy-cheesy broccoli rice recipe is a must-try. Using soy milk, this vegetarian dish is also perfect for those with lactose intolerance.
Combined with lemon for a zesty, creamy sauce and mixed together with walnuts and raisins, this is a delightful wallet-friendly meal to have this week.
Soy-Cheesy Riced Broccoli
Serves 3-4
Ingredients
- 500g broccoli florets
- 50g shallots, minced
- 50g raisins
- 30g walnuts, roughly chopped
- 30ml olive oil
- ¼ tsp. salt
For the Fresh Soy Cheese
- 500ml unsweetened soy milk
- 25ml lemon juice
Method
1. In a saucepan, bring soy milk to a boil. Immediately turn off the heat and add lemon juice. Stir briefly and let stand for a few minutes until milk solids separate from the whey.
2. Strain the milk solids through a fine mesh strainer lined with a cheese cloth. Leave for about an hour to drain.
3. Pulse the broccoli florets into rice-like texture in a food processor. Work in batches.
4. Heat olive oil in a pan.
5. Sauté shallots until translucent.
6. Add raisins and walnuts. Sauté for a minute.
7. Add processed broccoli and stir-fry for 3-5 minutes.
8. Season with salt.
9. Take off the heat and fold in the fresh soy cheese.
For more nutritious and delicious recipes, visit mynutricounter.com