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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

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.

Tags: Gluten-Free High-Protein <600 Calories Soy-Free Less Prep Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
30 min
CALORIES
460
FAT
12g
CARBOHYDRATES
79g
PROTEIN
18g

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INGREDIENTS

  1. 1 shallot, peeled and minced
  2. 1/2 cup millet
  3. 1/4 cup hazelnuts, roughly chopped
  4. 0.25 oz tarragon, leaves roughly chopped
  5. 1 garlic clove, peeled and minced
  6. 1 broccoli crown, florets and stem thinly sliced
  7. 1 broccoli rabe, trimmed and roughly chopped
  8. 1 lemon, juiced (divided)
  9. 2 tbsp capers
  10. 1/4 cup golden raisins
  11. 3 tbsp + 1 tsp olive oil*
  12. Salt*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: tree nuts (hazelnut)
Tools: Small saucepan with lid, Large nonstick skillet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
460
FAT
12g
CARBOHYDRATES
79g
PROTEIN
18g

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 water is absorbed and grains are tender, 17 to 20 minutes. Remove cooked millet from heat and set aside, covered. (4-serving meal: use 2 tsp olive oil, 2 cups water)

2
Prepare the relish

Toast hazelnuts over medium heat in large nonstick skillet, shaking pan occasionally, 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.

3
Cook the broccoli

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-serving meal: use 2 tbsp olive oil)

4
Finish and serve

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-style broccoli and tarragon hazelnut relish. Buon appetito!

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