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Roasted Broccoli & Onion over Spiced Garlic Rice

with Pepita & Radish Chimichurri

Cooking time

30 minutes

Servings

2/4

Calories

890 /serving

Vegetables take centre stage in this good-looking, fun-loving meal that comes with a chaser of chimichurri sauce. Give the broccoli a graceful look by cutting it into long florets that include the stems (you’ll want to peel them) and get them roasting next to rounds of onion. Set them out on a cushion of rice, pumped up with garlic, spices and citrus zest. For an Argentinian accent, dole out a bright and herby cilantro chimichurri textured with pepitas and revved up with radishes.

We will send you:

  • 1 Bunch of cilantro
  • 2 Garlic cloves
  • 2 Scallions
  • 1 Lime (or lemon)
  • 1 Onion (or shallot)
  • 1 Head of broccoli
  • 90g Radishes
  • 165g White rice
  • 25g Roasted pepitas (pumpkin seeds)
  • 8g Onions & Onwards spices (onion, salt, garlic, paprika, cayenne pepper, parsley, basil, bay leaves, sunflower oil)

You will need:

Medium pot
Zester
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
52 g
Saturated Fat
8 g
Sodium
500 mg
Total Carb
97 g
Sugars
8 g
Protein
18 g
Fibre
11 g
Preparation
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Mise en place
Preheat the oven to 450°F. Zest and juice the lime. Remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Finely chop the cilantro leaves and stems, keeping them separate. Mince the garlic.
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Cook the rice
In a medium pot, heat a drizzle of oil on medium-high. Sauté the white bottoms of the scallions, cilantro stems and ½ the garlic, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and add the lime zest. Set aside in a warm spot.
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Roast the vegetables
Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem. Peel and slice the onion into ½ inch rounds. On a lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P. Arrange in a single layer and roast, flipping halfway, 14 to 18 min., until tender.
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Make the chimichurri
Roughly chop the pepitas. Quarter the radishes lengthwise. In a small bowl, combine the cilantro leaves, green tops of the scallions, lime juice, pepitas, remaining garlic and 3 tbsp olive oil (double for 4 portions); season with the remaining spices and S&P. Add the radishes and toss well.
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Plate your dish
Divide the rice between your plates. Top with the vegetables and chimichurri. Bon appétit!