Unlike most vegetables, there was never really a time when I hated broccoli. I attribute this to two things. First, my mom used to ply us with cheese-covered broccoli. Second, it was commonly used in pasta dishes. These two disguises allowed broccoli to slip undetected into my diet. The other day I found myself wanting something quick and delicious. It was nearing the end of the grocery week, but I had a bottle of Charles Shaw opened. Past the age of 22, Charles Shaw is never meant to be drank, and only acceptable as a cooking wine. So, I pieced together some things from my pantry with some things from my fridge and ended up with a magical little pasta dish that reminds me of cavatelli with broccoli. (Author's note: in New Jersey this would be pronounced Cah-vah-teal).
Brown Rice Pasta with Broccoli
- 2 c. broccoli florets
- 2 c. mushrooms
- 1 clove garlic
- 1/2 c. white wine
- 2 TBSP lemon juice
- 1 c. brown rice pasta (dry measure)
2. When the water comes to a boil, add the pasta. Cook for about 5 minutes and then add the broccolli to the boiling water.
3. In a saute pan over medium heat, cook the garlic for one minute in a small amount of oil (just enough to not burn the pan).
3. Add the mushrooms and cook for 3 minutes. Add 1/2 a cup of dry white wine and lemon juice. Stir and continue to simmer over medium heat.
4. Drain the pasta and broccoli, add to the mushroom/wine mixture and simmer until the wine reduces (about 3 minutes).
5. Serve hot. You can sprinkle this with Italian Daiya, vegan Parmesan, or sun-dried tomatoes. Go crazy.