Rice, Broccoli, and Feta Cheese Sauté

There have been many family and meditation days with our yogic community over our years in Vermont and Florida, and we always enjoy a great lunch after our sadhana (spiritual practices that enable us to hold the feeling of Oneness in our heart) and satsang (a gathering focused on that space of Oneness).

Since we're often blessed with unexpected guests during these meditation days, I'm always on the lookout for the recipe that can be doubled and tripled at the last minute as needed. Prior to the Internet, I counted on cookbooks like Quick Vegetarian Pleasures by Jeanne Lemlin.

Since both Gopal and I are fans of broccoli, the following recipe from her book works really well. More importantly, I've found that even those who are terrified by green vegetables love this combination!

Rice, Broccoli, and Feta Cheese Saute (serves 3)

1 cup brown rice 2 cups water
1/2 tsp. salt
1/4 cup olive oil
4 garlic cloves
2 med. tomatoes, cored, seeded and diced
1 bunch broccoli (5 cups) cut bite-size
1/2 tsp dried oregano
1/4 water
1 cup (5 oz) crumbled feta cheese
Freshly ground black pepper

Cook rice while sautéing garlic in olive oil for 2 minutes, then add tomatoes and sauté 2 more minutes. Add broccoli and oregano, toss well, pour in water, and cover the pan. Cook for 5 minutes at medium high heat until broccolli is tender. (Not mushy!)

Remove cover occasionally and toss when checking. Stir in the hot rice, feta cheese and black pepper to taste. Serve immediately and enjoy!

For a pleasing accompaniment, try sliced tomatoes drizzled with balsamic vinaigrette.