Broccoli And Red Peppers Recipe
Ingredients
| 1 head (about 1 1/4 pounds) broccoli | ||
| Water | 2 Tablespoon | |
| Margarine | 1 Teaspoon | |
| 1/3 cup minced sweet red peppers | ||
| Onions | 1/3 Cup (16 tbs), minced | |
| 2 tablespoons defatted chicken stock | ||
| Dried thyme | 1/2 Teaspoon | |
| Romano cheese | 1 Tablespoon, grated | |
Directions
Chop the broccoli into 3/4" pieces.
Arrange them in a 9" glass pie plate, with the floret pieces in the middle and the stems around the edge.
Sprinkle with the water.
Cover with vented plastic wrap and microwave on high for 5 minutes, or until tender.
Drain and set aside.
Place the margarine in a large bowl.
Microwave on high for 20 seconds, or until melted.
Stir in the peppers, onions, stock and thyme.
Cover with vented plastic wrap and microwave on high for 3 minutes, or until the vegetables are tender.
Add the broccoli and toss well.
Sprinkle with the Romano.
Arrange them in a 9" glass pie plate, with the floret pieces in the middle and the stems around the edge.
Sprinkle with the water.
Cover with vented plastic wrap and microwave on high for 5 minutes, or until tender.
Drain and set aside.
Place the margarine in a large bowl.
Microwave on high for 20 seconds, or until melted.
Stir in the peppers, onions, stock and thyme.
Cover with vented plastic wrap and microwave on high for 3 minutes, or until the vegetables are tender.
Add the broccoli and toss well.
Sprinkle with the Romano.
Chef
