Recipe: Broccoli Supreme

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Dave and I were pseudo-hippies when we met.  One way we bonded was that we shopped at the same whole food co-op in Lubbock, Texas.  Whole wheat flour in bulk containers, local honey (not sugar), split peas for soup, and sunflower seeds.  Each of us had a copy of Adele Davis’ book, Let’s Cook It Right.

There was also a natural foods restaurant in Lubbock (one, only one in 1973) and one of Dave’s fellow graduate students gave me a gift certificate to the Rainbow Inn for typing a paper for him.  My favorite dish was called “Broccoli Supreme,” and Dave still occasionally requests I make it.  Simple.  Pure.  Tasty.

 Broccoli Supreme

Cook some good rice.  Not white rice.  Brown rice or forbidden rice or a mix of basmati and one of those.

Get some broccoli ready to steam.  (Or microwave.  When we started eating/making Broccoli Supreme, there were no microwaves!)

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Make cheese sauce:

Melt 2 Tablespoons of butter (not margarine).

Stir in 2 Tablespoons of flour and some salt and pepper  (I have successfully used gluten-free flour).

Add 1 1/2  cup of milk slowly to avoid lumps.  Be careful to keep stirring, preferably with a whisk, over medium heat until mixture thickens.

Stir in a cup of cubed or shredded cheese (we like cheddar).

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Assemble Broccoli Supreme on plates…..Rice, broccoli, cheese sauce, and top with sunflower seeds (we like roasted, either salted or unsalted.  Just take that into consideration when you are salting the rice and cheese sauce.)

Simple.  Good and good for you.

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2 Comments

  1. Groovy, baby. I remember so well biking over on Avenue M to Super Natural Foods and getting a pound of brown rice–oh maybe a 1/2 pound–we were so poor.

  2. I am making this soon! Yum!

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