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  • Jefferson Adams
    Jefferson Adams

    Broccoli with Garlic Butter and Cashews (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

      This quick, easy, delicious way to prepare broccoli is gluten-free and makes a great summer entrée.

    Caption: Image: CC BY-SA 2.0--cyclonebill

    Celiac.com 07/13/2019 - Looking for a delicious new way to prepare broccoli? This vaguely Asian twist on broccoli with cashews is quick, easy to make, and delicious over rice. It might just find a place in your go-to dinner lineup for summer.


    • 1½ pounds fresh broccoli, cut into bite size pieces
    • ½ cup chopped salted cashews
    • ⅓ cup butter 
    • 3 cloves garlic, minced
    • 3 tablespoons soy sauce
    • 1 tablespoon brown sugar
    • 2 teaspoons white vinegar
    • ¼ teaspoon ground black pepper

    Wash the broccoli, and place into a steamer, or a large pot with about 1 inch of water in the bottom. 

    Cover the pot, bring to a boil, and steam for 7 minutes,  until tender, yet still crisp. 

    Drain, and arrange broccoli on a large shallow dish or serving plate.

    While the broccoli is steaming, melt the butter in a small skillet over medium heat. 

    Stir in the brown sugar, soy sauce, vinegar, pepper and garlic. 

    Stir until the mixture comes to a boil, stirring, then immediately remove from the heat. 

    Stir in the cashews, mix until well-coated with sauce, and pour over the broccoli. 

    Serve over rice, or alone as a side to your favorite entrée.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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