I was trying to come up with something different for dinner a couple of nights ago, and wanted something we could put on top of our organic brown rice. I started digging through the ingredients I had on hand, and came up with a new dish that we will be adding to our menu. It’s very easy to make, and I hope you enjoy it!
Creamy Broccoli & Cashew Sauce
(click all images for close-up views)
Oils and Spices:
2 Tbsp. minced garlic
2 Tbsp. extra-light virgin olive oil
2 Tbsp. organic no-salt seasoning
1 Tbsp. low-sodium soy sauce
1 tsp. sesame oilVegetables:
1/2 of a softball sized onion, diced (or 1 large regular onion)
12 baby Portabella mushrooms, sliced
3 cups broccoli florets
1 cup whole cashewsLiquids:
2 cups organic low-sodium free range chicken broth
1 cup organic 1% milk
1 Tbsp. cornstarch + 3 Tbsp. cold waterDirections:
After you have your ingredients prepared (diced, sliced, etc.), heat olive oil on med-high heat in bottom of a deep frying pan, or small stock pot. Add garlic and brown. Reduce heat to medium.
Add onions, and saute until they are mostly translucent. Add mushrooms and cashews, and allow to simmer with onions and garlic for about 10 minutes, stirring often to prevent sticking or burning. This will give your cashews a nice roasted flavor.
Add soy sauce, sesame oil, and seasoning. Stir well. It will be very thick, creating a faux rue. Once it is mixed well, add your chicken stock and milk, stirring constantly. Bring up to a slow boil.
Melt cornstarch in the cold water, and then very slowly stir it into your pan. Boil for a couple of minutes, then reduce heat to medium low.
Add broccoli florets, and allow to simmer for about 10 minutes. This will allow your broccoli to keep a semi-crisp texture, instead of getting soggy. :)
Here is the final outcome of our dinner. I don’t have the greatest lighting in my kitchen, so forgive me if the photos aren’t as sharp as they could be. Just click to enlarge!
We served this over brown rice, but it would be great over pasta as well!
Happy Cooking!
