Recipe Index

Ingredients

• 4 tbsp unsalted butter
• 1 tsp cumin seeds
• 1 large shallot, halved and thinly sliced into half-moons
• 1 tsp kosher salt, plus more to taste
• 1 1/2 cups cooled cooked long-grain brown or white rice
• 2 medium heads broccoli (about 28¼ oz total), florets coarsely chopped, about 4 cups
• 1 bunch scallions (about 6), thinly sliced
• 1/2 small bunch dill, finely chopped
• 1/2 large jalapeño, finely chopped
• Zest of 1 lemon
• 1 cup golden raisins
• 1 cup salted roasted almonds, coarsely chopped
• 1/4 cup fresh lemon juice or white wine vinegar, plus more to taste
• 7 oz feta, crumbled

Method

1. Melt the butter in a large wide pan over medium-high heat. Add the cumin seeds and cook for about 30 seconds until fragrant.
2. Add the shallot and a pinch of salt and cook for 3-4 minutes until softened and starting to colour.
3. Add the chopped broccoli and cook, tossing often, for 5-7 minutes until bright green, crisp-tender and lightly charred in spots.
4. Add the cooled rice and toss for 2-3 minutes until warmed through and mixed with the broccoli. Remove from the heat.
5. Fold in the scallions, dill, jalapeño, lemon zest, raisins and almonds.
6. Drizzle over the lemon juice, season with salt, and toss again. Top with the crumbled feta and serve warm or at room temperature.

Total: 30 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data