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Best Roasted Broccoli with Brown Rice, Tarragon and Cider Vinaigrette
Ingredients
  • 1 NAVEL ORANGE
  • 5 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED
  • 1 CUP SHORT-GRAIN BROWN RICE, RINSED AND DRAINED
  • 1 LARGE SHALLOT, MINCED
  • KOSHER SALT AND GROUND BLACK PEPPER
  • ½ CUP DRIED APRICOTS, CHOPPED
  • 1 POUND BROCCOLI CROWNS, CUT INTO 1-INCH FLORETS
  • ½ TEASPOON RED PEPPER FLAKES
  • 2 TABLESPOONS CIDER VINEGAR
  • 1 TEASPOON HONEY
  • ½ CUP LOOSELY PACKED FRESH TARRAGON, CHOPPED
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