Sicilian Broccoli
with Tarragon-Hazelnut Relish & Lemon-Caper Millet
Sicily is cherished for its sun-drenched ingredients like salt-cured capers, juicy lemons, sweet raisins, buttery hazelnuts, and wild fennel. Inspired by the flavors of this Italian island, we serve broccoli and broccoli rabe on a bed of fluffy millet with capers, raisins, and lemon. In lieu of wild fennel, we stir similarly anise-flavored tarragon into a toasted hazelnut relish.
Nutrition (per serving)
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INGREDIENTS
- 1 shallot, peeled and minced
- 1/2 cup millet
- 1/4 cup hazelnuts, roughly chopped
- 0.25 oz tarragon, leaves roughly chopped
- 1 garlic cloves, peeled and minced
- 1 broccoli crown, florets and stalk sliced
- 1 broccoli rabe, trimmed and roughly chopped
- 1 lemon, juiced (divided)
- 2 tbsp capers
- 1/4 cup golden raisins
- 3 tbsp + 1 tsp olive oil*
- Salt*
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tsp olive oil in 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 water is absorbed and grains are tender, 17 to 20 minutes. Remove cooked millet from heat and set aside, covered. (4-servings: use 2 tsp olive oil, 2 cups water)
Toast hazelnuts over medium heat in large nonstick skillet until fragrant, 3 to 5 minutes. Transfer to small bowl, add tarragon, garlic, 2 tbsp olive oil, and a pinch of salt, and stir tarragon hazelnut relish. Wipe skillet clean. (4-servings: use ¼ cup olive oil)
Heat 1 tbsp olive oil in same skillet over medium heat. Add broccoli and cook until crisp-tender, 2 to 3 minutes per side. Add broccoli rabe and a pinch of salt and cook until bright green and just wilted, 3 to 5 minutes. Stir in just half the lemon juice. (4-servings: use 2 tbsp olive oil)
Fluff millet with fork and stir in remaining lemon juice, capers, raisins, and a pinch of salt. Divide lemon-caper millet between plates. Top with Sicilian broccoli and tarragon-hazelnut relish. Buon appetito!