Broccoli With Sun-Dried Tomatoes and Pine Nuts

Submitted by Dancer

"You can also use 1 1/2 pounds cauliflower, separated into florets, in place of broccoli."

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 6

ingredients

• 1 1⁄2 lbs broccoli
• 2 teaspoons olive oil
• 1⁄2 cup diced red onion
• 10 sun-dried tomatoes, rehydrated
• 1⁄2 cup low-sodium low-fat chicken broth
• 1 tablespoon fresh lemon juice
• 1⁄4 cup toasted pine nuts

directions

1. Separate the broccoli into florets.
2. Peel and slice the stems thinly.
3. Fill a large stockpot with water and bring to a boil.
4. Add the broccoli and blanch for about 2 minutes.
5. Drain the broccoli and rinse with cold water, set aside.
6. Heat the oil in a skillet over medium high heat.
7. Add the red onion and saute for 5 minutes.
8. Dice the sun dried tomatoes and add to the onion.
9. Add the broth and bring to a boil.
10. Lower the heat, cover and steam for 2 minutes.
11. Add the lemon juice to the tomato mixture.
12. Add the broccoli and stir well.
13. Place the broccoli in a serving bowl, top with toasted pine nuts.

Reviews

[JustJanS]

This was tasty enough, but just not for us. It was such a strong flavoured sauce, there could have been anything beneath it. The brocolli was a bit lost. Another complaint was our sundried tomatoes re-hydrated themselves completely in the broth, so it was full of skins, I like a bit of chew in mine. Maybe it would be better just to scatter them over at the end.