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Broccoli Rabe over Polenta -x-

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from BHG - Vegetable Dinners

xposting with lu's mc5recipes

 

 

* Exported from MasterCook *

 

Broccoli Rabe (Rapini) over Polenta

 

Recipe By :BHG

Serving Size : 4 Preparation Time :0:00

Categories : Broccoli Polenta

Vegetable Dinners

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup instant or quick-cooking polenta

1 cup vegetable broth

1 tablespoon cornstarch

1 cup chopped sweet onion

4 teaspoons olive oil

3 cloves garlic -- minced

1 pound broccoli rabe -- coarsely chopped (7-cups)

OR

3 cups coarsely chopped broccoli

1/2 cup roasted red bell peppers -- rinsed, drained and chopped

1/4 cup pine nuts or slivered almonds -- toasted

 

Prepare polenta according to package directions. Cover and keep warm.

In a large skillet cook onion in hot oil over medium heat 4 to 5 minutes or

until tender. Add garlic and cook 30 seconds more. Add broccoli, cover and cook

3 to 4 minutes or just until crisp-tender. Stir in roasted peppers.

In a small bowl stir together broth and cornstarch. Add to the vegetable

mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

To serve, divided polenta among serving plates (wide shallow pasta bowls). Spoon

the vegetable mixture over cooked polenta. Sprinkle each serving with nuts.

 

Description:

" Colorful presentation. Pair the bitter flavor and crunchy texture of

broccoli rabe with creamy polenta or pasta. "

Source:

" Better Homes and Gardens Fresh and Simple: Vegetable Dinners 1999 "

S(Collection):

" BGH: Fresh and Simple (Hanneman 1999) "

Start to Finish Time:

" 0:30 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 442 Calories (kcal); 11g Total Fat; (21% calories from fat); 14g

Protein; 75g Carbohydrate; 1mg Cholesterol; 440mg Sodium

Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 27014 0 0 0 0 0 902358 0 2130706543 4750 904489

 

 

 

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