Dijon Rice With Broccoli

• 1 cup cooked brown rice
• 2 cups broccoli florets, fresh or frozen
• 2 to 3 teaspoons Dijon mustard
• 1 1/2 teaspoons low-sodium soy sauce
• 1/4 to 1/2 teaspoon hot sauce
• Agave nectar or sugar, to taste (optional)

1. Steam broccoli or, if frozen, microwave as directed.
2. Meanwhile, whisk 2 teaspoons of Dijon mustard, low-sodium soy sauce and hot sauce together.
3. Taste, adding more hot sauce and Dijon mustard if needed.
4. (Chef Lindsay Nixon says she usually adds up to 1 1/2 teaspoons of hot sauce and 3 to 4 teaspoons of Dijon.)
5. If the Dijon is too strong for your liking, add a few drops of agave nectar or a pinch of sugar to help cut the bite.
6. Mix with cooked rice (if using leftover rice, add a splash of broth or water before reheating it).
7. Then mix in cooked broccoli, season with salt and pepper, and serve.

brown rice, broccoli florets, mustard, soy sauce, hot sauce, sugar

Taken from cooking.nytimes.com/recipes/1015475 (may not work)