Broccoli and Wild Rice with Broccoli Pesto

Broccoli and Wild Rice with Broccoli Pesto - A savory delight

There’s something truly satisfying about a meal that’s both nourishing and bursting with flavor, and my star today, a delightful combination of wild rice and broccoli with a vibrant broccoli pesto, fits that bill perfectly. 

What Is Wild Rice and How Do You Cook Wild Rice?

First, let's talk about the unsung hero of this creation: wild rice. Often mistaken for a grain, wild rice is actually the seed of an aquatic grass native to North America. Primarily harvested in the Great Lakes region, particularly Minnesota and Wisconsin, it's also found in some parts of Canada. Traditionally, it was a staple food for many Indigenous communities, who often harvested it by hand from canoes.

Its long, slender grains boast a wonderfully nutty, earthy flavor and a satisfying chewiness that adds fantastic texture to any dish. Unlike its cultivated rice cousins, wild rice is naturally gluten-free and packed with protein and fiber, making it a truly wholesome choice.

Cooking wild rice is just as easy as cooking pasta.  You cook wild rice in boiling water until al dente, drain, and then return to the pot to steam.

Broccoli Pesto - the Flavor Star

Now, for the star of the show's flavor profile: broccoli pesto. When you hear "pesto," you probably, like me, think of the classic basil, pine nut, Parmesan, and olive oil concoction from Genoa, Italy. And you'd be right! The word "pesto" itself comes from the Italian word "pestare," meaning "to crush" or "to pound," referring to the traditional method of preparing it with a mortar and pestle. Essentially, a pesto is a sauce made by crushing ingredients together, typically herbs, nuts, cheese, garlic, and olive oil.

But the beauty of pesto lies in its adaptability. While basil pesto reigns supreme, the possibilities are endless! You can swap out the herbs for arugula, cilantro, or even kale. Nuts can be cashews, walnuts, almonds, or, in our case, delicious toasted pistachios, which lend a beautiful green hue and a subtle sweetness. 

My broccoli pesto, with its steamed broccoli as the base, offers a milder, more earthy flavor than traditional basil, a thicker consistency, and a bit more texture while still delivering that rich, savory punch from the Parmesan cheese, a good glug of olive oil, and a touch of salt and rice wine vinegar to bring it all together. It offers a unique twist on a beloved classic. 

What to do with leftovers?

Beyond its incredible taste, broccoli and wild rice with broccoli pesto is remarkably versatile. Think of it as a fantastic base for future culinary creations. Got some extra? It makes an incredible base for a healthy casserole. Just add some shredded chicken or chickpeas, a bit of broth, and a sprinkle of cheese, then bake until bubbly and golden. You could also add your favorite tomato sauce, other veggies, and top with chicken, navy beans, or sausage to give it an Italian flair.

Or, for a quick and easy weeknight meal, use it as the foundation of a stir-fry. Simply add your favorite vegetables and protein, a splash of soy sauce or tamari, and stir-fry until heated through. The wild rice adds a fantastic chew, and the pesto infuses every bite with its vibrant flavor.

I’m always looking for different ways to make broccoli, and this is now part of my routine as a salad, side dish, or even a main dish.