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September 23, 2013

Dijon Rice with Broccoli

Everyday Happy Herbivore by Lindsay S. Nixon

  • Mustard is in the same family of plants as broccoli, and they naturally go together in this side dish or light entree. Lindsay S. Nixon

Makes 2 servings

1 cup (225g) cooked brown rice
2 cups (450g) broccoli florets, fresh or frozen
2 to 3 teaspoons Dijon mustard
1 1/2 teaspoons low-sodium soy sauce
1/4 to 1/2 teaspoon hot sauce of choice
Agave nectar or sugar, to taste (optional)

Steam the broccoli (or, if it is frozen, microwave it as directed).

Meanwhile, whisk together 2 teaspoons of Dijon mustard, the low-sodium soy sauce, and the hot sauce.

Taste, adding more hot sauce and Dijon mustard if needed. (Chef Lindsay Nixon says she usually adds up to 1 1/2 teaspoons of hot sauce and 3 to 4 teaspoons of Dijon mustard.)

Mix the Dijon sauce together with the cooked rice. If you're using leftover rice, add a splash of broth or water before reheating it.

Mix in the cooked broccoli with the rice, season with salt and pepper, and serve.


  • Since all Dijon mustards and hot sauces are a little different, this recipe is very much "to taste."
  • If the Dijon is too strong for your liking, add a few drops of agave nectar or a pinch of sugar to help cut the bite.

Recipe adapted from "Everyday Happy Herbivore" by Lindsay S. Nixon.


All figures are per serving (assumes 2 servings).

Calories: 150
Fat: 1.5 g 
Carbs: 31 g
Fiber: 3.5 g
Protein: 5 g
Sodium: 377 mg