Description
A delicious and nutritious dish, this broccoli and mushroom stir-fry with oregano is an easy side or main dish to put together. Ready in ten minutes, this meal is fresh, tasty, healthy and affordable.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 broccoli crown (about 15 small florets)
- 8 medium brown mushrooms, quartered
- 2 small carrots, sliced at an angle
- 3, 4 garlic cloves, smashed
- 1/2 teaspoon salt (or more to taste)
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon dry oregano
- lemon juice
- one small handful of pine nuts
- one small handful of chopped fresh parsley
Instructions
- Heat (on medium heat) a big skillet with extra virgin olive oil and add the broccoli, mushrooms, carrots, and smashed, whole garlic cloves. Stir well so the veggies get coated with oil. Sautee on medium heat for about 5 minutes or until the skillet gets very dry.
- Add a little bit of water so the veggies don’t burn or stick to the bottom. Add the oregano, pepper, and salt. Let the veggies cook with the steam from the water. It takes about 10-15 minutes in total or until the broccoli and carrots are done to your liking (you can add a few extra tablespoons of water if necessary).
- In the meantime toast the pinenuts in a separate skillet, on low heat for a few minutes until they form golden-brown spots and are fragrant.
- Add the pine nuts, fresh parsley, and a squeeze of lemon or a drizzle of balsamic vinegar.
- Serve as a main meal or as a side.