Wild BroccoFish recipe

[cyrano]

I had broccoli that I wanted used. I thought "Hey, if I cut up the stems and boil them with rice for, like, half an hour, that should make them somewhat edible." But I was mistaken. The stems are still chewy fibrous, and the tuna did not lend as much flavor as I would have liked. Amanda suggested, beyond the black pepper and lemon juice, some additional spice. Specifically mentioned were powdered lemon grass or ginger and cumin, all of which (individually, mind you) seemed to go with the finished concoction in a friendly manner.
As a single experiment, disappinting. But as Gregor Mendel said, if you don't get the results you like then fudge the data. No no no, not Mendel. Smiles. "We learn more wisdom from our failures than our successes." Plus? According to the labels, zero fat, even after I added the vinaigrette to make the broccoli more palatable.

Comments

[tersa.livejournal.com]

I sorta second what roseneko said about the broccoli; if it's old, I'll generally cut off the bottom 1/2-1" of the stem (which tends to dry out and be fibrous anyway) and then peel the rest of it with a vegetable peeler.

Also make sure to cut it smaller than the florets, as it takes longer to cook.

Herbs and spices are your friend. Don't neglect the herbs!