Steamed Broccoli with Sun Dried Tomatoes and Pine Nuts

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Steamed Broccoli with Sun-Dried Tomatoes and Pine NutsBroccoli can be baked, steamed, grilled or can be consumed in the form of a soup. Today we're going to steam it for making a quick and delicious recipe. Sun-dried tomatoes are an essential part of this preparation and if you want to enjoy the authentic taste, there's no substitute for them. I've used roasted pine nuts for this recipe, but you can add them raw too. Add chili flakes to the seasoned broccoli to make a spicier version of the same. I generally make this recipe in the morning for breakfast as it is light as well as nourishing at the same time. You can also quickly saute the steamed broccoli in butter to get a shiny glaze on it. Leftovers of steamed broccoli can be blended with a scrumptious soup preparation.

Steamed Broccoli with Sun-Dried Tomatoes and Pine Nuts
Steamed Broccoli with Sun-Dried Tomatoes and Pine Nuts

Nutritious steamed broccoli

Make this nutritious and tasty broccoli preparation cooked in steamed form and flavored with delicious sun dried tomatoes and loads of crunchy pine nuts.

Preparation Time: 20 minutes
Cooking time: 15 minutes
Servings: 4

  • 500 gm broccoli (chopped)
  • 3 to 4 sun dried tomatoes (nice and big)
  • 1/2 cup pine nuts (roasted)
  • 1/4 tsp white pepper powder
  • 1/4 tsp lime juice
  • pinch of red chili flakes
  • 2 garlic cloves (mashed)
  • pinch of dried herbs
  • 2 tsp olive oil
  • salt to taste


  1. Wash broccoli and steam for about 10 minutes. Keep aside.
  2. Chop sun dried tomatoes and saute them for about a minute with a pinch of salt.
  3. Heat 2 tsp olive oil in a large flat pan.
  4. Add mashed garlic and saute for about 2 minutes.
  5. Add steamed broccoli and season with white pepper powder, red chili flakes, dried herbs and salt.
  6. Stir fry on a medium flame for about half a minute.
  7. Add sun dried tomatoes and pour lime juice on it.
  8. Toss well and finish with roasted pine nuts.
  9. Switch off the flame and let it simmer with a closed lid.
  10. Serve hot with bread and tea.


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