Today I’m linking up with the Recipe ReDux to bring you a recipe that centers on April’s theme of ways to reduce food waste (Happy Earth Day!).
I must have had a past life in the Great Depression—I absolutely hate wasting food. It makes me feel like I’m failing at life.
Food guilt about something you ate is one thing, but food guilt over food you didn’t eat? Whole other animal. Wilted greens and moldy lemons, cheese, and condiments make me really mad at myself. I think it might be a flashback to my college days, when the telltale blue bloom on the loaf of bread in the fridge meant I had to go to the store and spend money I didn’t want to spend. I used to keep these arbitrary budgets in my head for things like Groceries and Weekends. For example, spending more than $30 on a grocery trip (hah!) would make me anxious, or forking over money for a cab because I’d stayed out past when the T stopped running would cause me to beat up on myself. Somehow I don’t remember having an alcohol budget, though. Barely legal in Boston—what else is there to say about that?
It’s funny how your habits evolve over time. For example, I now include alcohol in my food budget but cabs fall into that MISC category because I take them so infrequently, thanks to a public transportation system that runs 24/7 and my stunning inability to stay up anywhere near as late as my younger self did.
The emotional letdown of spoiled food, though? I suspect I’m stuck with that for life.
This recipe is perfect not only for making good use of broccoli stems (instead of just eating the florets) and repurposing any leftover vegetables you may have lying around.
One of the first go-to meals I ever had when I was first learning the basics of cooking and Functional Adulthood was rice with veggies and eggs. Broccoli rice is something I’ve become obsessed with more recently. It’s a great way to use up broccoli stalks and makes a tasty stand-in for rice or cauliflower rice.
Keeping with the theme of recycling and reusing, I wanted to revisit miso-tahini sauce, an old favorite I used to have almost every day and had all but forgotten about!
This meal is perfect for lunch, dinner, or even breakfast. I hope you love this as much as I do.
Broccoli Rice Stir-Fry
- 1 tablespoon white miso paste
- 1 tablespoon tahini
- 1 tablespoon apple cider vinegar
- water, to thin sauce
- 1 head’s worth of broccoli stalks, chopped
- 1 tablespoon neutral oil (ex: sunflower oil)
- Garlic salt, sea salt, and pepper to taste
- 4 cups prepared vegetables (Ex: mushrooms, eggplant, peppers, zucchini, summer squash, asparagus, etc)
- 8 eggs, fried or poached
- Optional additions: Cheese, sliced avocado
- To make miso-tahini sauce, whisk together miso paste, tahini, apple cider vinegar, and water until smooth. Set aside.
- Pulse broccoli in a food processor until it resembles rice.
- In a large skillet, heat oil over medium heat. Add broccoli rice and cook, stirring frequently, until soft. If preferred, you can microwave it instead. Season to taste.
- Add vegetables to skillet and toss with broccoli rice. Divide mixture between four plates.
- Prepare eggs and top each plate with two. Add desired garnishes like cheese or avocado and drizzle miso-tahini sauce on top. Serve immediately.
Do you hate wasting food?
The Recipe ReDux is a monthly recipe challenge founded by registered dietitians that aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
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