LEMONY BRAISED BROCCOLI
Don't toss broccoli stalks! If you peel and thinly slice them, you can cook them the way you do florets.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high. Add onion and saute until golden, about 6 minutes. Add garlic, coriander, and red-pepper flakes and cook until fragrant, 30 seconds. Add broccoli, lemon zest, and 2 cups water. Bring to a boil, then reduce heat and cover. Cook until fork-tender, 8 minutes. Season with salt and pepper and serve with lemon wedges.
Nutrition Facts : Calories 75 g, Fat 4 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g
BRAISED BROCCOLI AND RICE
Steps:
- Heat the oil in a large, sturdy saucepan. Add the onion and cook over medium heat for 6 to 8 minutes, stirring occasionally, until browned.
- Add rice, stir well, and then add stock, salt and red pepper flakes. Bring mixture to a boil, cover, reduce heat to very low, and cook for 35 minutes.
- Meanwhile, peel the broccoli stems. Cut stems into 1/2-inch pieces and flowerets into 1-inch pieces.
- When rice has cooked for 35 minutes, place broccoli on top of rice (don't stir). Cover and cook over low heat for 10 minutes. Add grated cheese, stir, and serve immediately.
Nutrition Facts : @context http, Calories 637, UnsaturatedFat 15 grams, Carbohydrate 48 grams, Fat 26 grams, Fiber 5 grams, Protein 51 grams, SaturatedFat 9 grams, Sodium 795 milligrams, Sugar 3 grams
BROCCOLI AND RICE
In order to infuse the rice with the taste of broccoli, I puree the broccoli stalk with water and cook the rice in the green broccoli water. Some freshly squeezed lemon at the end adds freshness to this broccoli and rice recipe.
Provided by Rita
Categories Side Dish Rice Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Combine broccoli stalk and 1 cup water in a blender; blend until pureed. Add remaining cup of water for a total of 2 cups of green water to cook the rice in.
- Heat olive oil in a saucepan over medium heat and cook garlic until fragrant, 1 to 2 minutes. Add rice and cook and stir for 3 minutes. Add chopped broccoli florets, green water, and salt; bring to a boil. Reduce heat to low and simmer until rice is tender, 15 to 20 minutes.
- Fluff cooked rice with a fork and squeeze lemon juice on top before serving.
Nutrition Facts : Calories 173 calories, Carbohydrate 24.3 g, Fat 7.2 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 68.7 mg, Sugar 1.4 g
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HOW TO MAKE THE BEST-EVER CHEESY BROCCOLI RICE CASSEROLE
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- Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Coat an 8x8-inch or 1-quart baking dish with butter.
- Prep the ingredients. Cut 12 ounces broccoli crowns into 1-inch pieces (3 1/2 to 4 cups) and place in a large bowl. Finely chop 1 medium shallot and 1 large garlic clove. Grate 8 ounces sharp cheddar cheese on the large holes of a box grater. Reserve 1/2 cup of the cheese for topping. Reserve the remaining cheese for the sauce.
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- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly grease a deep 9-inch-square baking dish or similar 2 1/2-quart casserole dish.
- Bring the broth to a boil in a large pot, then add the rice. Return to a boil, add the broccoli to the top of the rice (no need to stir it together), then cover, reduce the heat to low, and let cook 5 minutes. Remove the pot from the heat and let sit, covered, for an additional 5 minutes. Most of the rice liquid should be absorbed.
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