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Sicilian-Style Broccoli with Tarragon Hazelnut Relish & Lemon Caper Millet
2 or 4 Serving Dinner

Sicilian-Style Broccoli

with Tarragon Hazelnut Relish & Lemon Caper Millet

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
460
FAT
15g
CARBOHYDRATES
72g
PROTEIN
17g


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INGREDIENTS

  1. 1 shallot, peeled and minced
  2. ½ cup millet
  3. ⅓ cup hazelnuts
  4. ¼ oz fresh tarragon, leaves picked and roughly chopped
  5. 1 garlic clove, peeled and minced
  6. 1 broccoli crown, florets thinly sliced
  7. 4 oz broccoli rabe, trimmed and roughly chopped
  8. 1 lemon, juiced (divided)
  9. 2 tbsp capers
  10. ¼ cup golden raisins
  11. 3 tbsp + 1 tsp olive oil*
  12. Salt*
  13. *Not included
  14. For full ingredient list, see Nutrition.
Allergens: tree nut (hazelnut)
Tools: Large skillet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
460
FAT
15g
CARBOHYDRATES
72g
PROTEIN
17g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the millet

Heat 1 tsp olive oil in a small saucepan over medium heat. Add shallot and cook until softened, 1 to 2 minutes. Add millet and toast until aromatic and beginning to pop, 3 to 5 minutes. Add 1 cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 17 to 20 minutes. Remove cooked millet from heat and set aside, covered.

2
Prepare the relish

Place a large skillet over medium heat and add hazelnuts. Cook, shaking the pan occasionally, until nuts are toasted, 3 to 5 minutes. Let nuts cool, and transfer to a cutting board. Remove skins and roughly chop the nuts. Add hazelnuts, tarragon, garlic, 2 tbsp olive oil, and a pinch of salt to a small bowl. Stir the tarragon hazelnut relish. TIP: The hazelnut skins should slip off easily once toasted.

3
Cook the broccoli

Return the skillet to medium heat with 1 tbsp olive oil. Add broccoli and cook until crisp-tender, 2 to 3 minutes per side. Add broccoli rabe and cook until bright green and just wilted, 3 to 5 minutes. Sprinkle vegetables with salt and add just half the lemon juice.

4
Finish and serve

Fluff the millet with a fork. Add remaining lemon juice, capers, raisins, and a pinch of salt to the millet, and stir. Divide the lemon caper millet between plates. Top with Sicilian-style broccoli and tarragon hazelnut relish. Dig in!

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