20th
OK, this was incredible
Get some brown rice cooking on the stove. (Figure a half a cup per person, cover it with an inch of water, and 2 big pinches of salt per person. Bring to a boil before moving it to a low burner where it’ll simmer for 45 minutes or so, ‘til it’s tender.)
Preheat the oven to 425ยบ. Get as much broccoli as you want to eat and chop the florets into bite-size pieces. Don’t be afraid to make ‘em too small. Give the stalk(s) a quick peel and cut into even smaller pieces, half the size of your florets. Scatter on a baking sheet. Pour over enough olive oil to coat everything, salt, pepper, and a 1/4 - 1/2 teaspoon each cumin and coriander seeds (don’t grind or crush). Some red pepper flakes would not be amiss. Toss everything together and stick in the oven. Give it a good stir after 10 minutes. The florets should be done after 20 (pick ‘em out!), but your pieces of stalk probably need 10 minutes further. Get them nice and tender, and don’t be afraid to let them get nice and crispy on the edges.
Meanwhile, mince a half of a clove of garlic and stir it, along with a good couple of pinches of salt, into about 1/4 cup of plain yogurt (preferably full fat and Greek, but whatever you’ve got). Try to do this at least 10 minutes before your broccoli’s done.
When all the broccoli is done, and the rice is tender (it’ll still be chewy—it’s brown rice), spoon the rice into a bowl, and top with the broccoli. Dollop generous amounts of the garlic yogurt onto your broccoli and stir to coat. Enjoy.
