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Broccoli with Red Pepper and Shallots
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Publications International, Ltd., the Editors of. "Broccoli with Red Pepper and Shallots." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/broccoli-with-red-pepper-and-shallots-a-recipe.htm> 20 November 2008.
Broccoli with Red Pepper and Shallots
Yield: Makes 6 servings
Ingredients:
2
bunches fresh broccoli (about 2-1/4 pounds), cut into florets and stalks cut into 1-inch pieces
2
teaspoons margarine or butter
1
large red bell pepper, cut into short thin strips
3
large shallots (3 ounces) or 1 small onion, thinly sliced
1/2
teaspoon salt
1/4
teaspoon black pepper
1/4
cup sliced almonds, toasted (optional)
Preparation:
1.
Bring 2 quarts water to a boil in large saucepan over high heat Add broccoli; boil, uncovered, 3 to 5 minutes or until bright green and tender. Drain and rinse under cold water; drain well.
2.
Melt margarine in 12-inch nonstick skillet over medium heat. Add bell pepper and shallots. Cook 3 minutes, stirring occasionally. Add broccoli. Cook 4 to 6 minutes, stirring occasionally. Sprinkle with salt and black pepper; mix well. Garnish with almonds, if desired.
Nutritional Information:
| Serving Size: 1/6 of total recipe | |
| Sodium | 248 mg |
| Protein | 5 g |
| Fiber | 4 g |
| Carbohydrate | 11 g |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 21 % |
| Calories | 65 |
Dietary Exchange:
| Vegetable | 2 |
This recipe appears in: Vegetable Side Dish
