Chef Blake Swihart
Chester Springs, Pa.
Broccoli and onions—two kitchen staples—are available all through winter, making this a handy recipe to add to a stir-fry station or the side-dish section of the menu. Serve over cooked rice, couscous or quinoa to turn the stir-fry into an entree.
1/4 cup olive oil
2 qt. sliced sweet onions
3 qt. blanched broccoli florets
1 tsp. salt
1/2 tsp. red pepper flakes
1 cup golden raisins
1/3 cup balsamic vinegar
1/3 cup vegetable stock or hot water
3/4 cup toasted pine nuts
1. In large skillet, heat oil over medium-high heat. Add onions and toss to coat. Saute onions until tender and starting to turn golden 8 to 10 minutes. Add broccoli, salt and red pepper flakes and toss to coat with onions and oil. Heat through, about 2 minutes. Combine raisins, balsamic and hot stock or water and let stand 5 minutes. Add raisin/vinegar mixture to onion/broccoli mixture, cover and cook 3 to 4 minutes.
2. Remove from heat and top with sprinkle of 1 tablespoon pine nuts on each serving.
Photo courtesy of National Onion Association