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Broccoli with Hazelnuts
Serves: 6
Per Serving: 59 calories, 7g carbs, 2g protein, 3g fat, 3g fiber, 99mg sodium
NOTE: All ingredients, except soy sauce, MUST be well-cooked in order for this recipe to be OK for those on the LMD (Low Microbial Diet).
Ingredients:
2 scallions, thinly sliced
2 tsp lite soy sauce
Boiling water
1 lb broccoli, stems peeled and sliced thin, and florets separated
2 tsp sesame oil
2 garlic cloves, finely minced
2-3 Tbsp coarsely chopped hazelnuts
Cooking Directions:
- In a small skillet, toast the hazelnuts over medium-high heat for 3-4 minutes, until the nuts are lightly browned. Set aside.
- In a large pot of boiling water, add the broccoli and blanch for 4 minutes. Rinse it with cold water and drain.
- In a large bowl, combine the oil, scallions, garlic and soy sauce. Add the broccoli and toss well. Top with hazelnuts. Serve hot or at room temperature.
Recipe from: American Institute for Cancer Research