Broccoli Salad and Thyme-Infused Rice Pudding

Posted on Thursday 13 January 2011

pickled broccoli
A light meal. Not Eating Out in New York did this idea of slicing the stems of broccoli and letting it marinade in olive oil, lemon juice, capers, and black pepper. Served with hard boiled egg.

Autumn Makes and Does made a gluten-free rosemary-infused and vanilla bean rice pudding.

I made it vegan and with a few other tweaks. I would lessen the sugar and liquid except hubby says its the best rice pudding ever so maybe I’ll just let it be as is.

A Lundeberg whole grain brown rice blend

1 cup (cooked) mixed brown rice
a scant 1/2 cup of white sugar
2 cups almond milk
a teaspoon or so of honey (for more varied flavour)
a vanilla bean (scraped of its bean)
a few sprigs of thyme (in a tea strainer)
sprinkle of cardamom
1/4 tsp ground thyme

(You can can keep the scraped pod and let the pod of the bean infuse white sugar.)

1/4 cup fire raisins
1/2 cup almond milk
3 tsp cornstarch

herb infusion

1. Mix the rice, sugar, cardamom, vanilla bean, thyme, and 2 cups almond milk over med-low heat. Stir often.
2. When it begins a low boil remove from heat and let steep for about 15 minutes with thyme in the tea strainer.
3. Bring to a gentle boil again, over med-low heat.
4. Remove the herb packet. Add the raisins, cornstarch/milk mixture to thicken, stirring constantly.

rice pudding

Sprinkled with ground thyme.

    January 15, 2011 | 7:46 am

    What a great use of the broccoli stems. My kids only eat the florets. Now I am going to cut the stems off beforehand and make this salad. Thanks!

    January 15, 2011 | 4:31 pm

    […] doing a lot of cooking and playing with camera. And combinations […]

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