Broccoli Lemon Rice Recipes

BROCCOLI LEMON RICE RECIPE

Steps:

• Start by cooking rice in a pressure cooker for around 5 minutes. Cook them until the water is absorbed and rice blossoms. Once cooked, put them in a large bowl and keep them aside.
• Meanwhile, wash broccoli in running water and chop it in a small bowl. Then chop onions and mice garlic cloves separately.
• Once the preparations are done, take a non-stick pan and heat oil on medium flame. When oil is heated, add cumin seeds and cook until they sputter. Now, add onions and garlic.
• Stir fry till the onions are translucent and tender. Next, add dry red chillies and toss them well. Stir fry for another minute.
• Then, add turmeric powder and sprinkle salt over onions. Add washed broccoli florets and cook them on medium flame. Mix the ingredients well while cooking.
• If it gets dry, you can sprinkle a little water and cook it on medium flame. Make sure not to burn broccoli. Once broccoli is cooked, add lemon juice and mix it well with each broccoli floret.
• Then remove the cooked broccoli from stove and combine it well with previously cooked rice. You can add more salt and lemon juice according to your taste preferences. Serve while it's still warm.

LEMON BROCCOLI

Steps:

• Heat 2 minced garlic cloves, 2 or 3 strips lemon zest and 3 tablespoons olive oil in a skillet over medium heat, 3 minutes. Meanwhile, cook 1 head broccoli florets and 1 sliced carrot in boiling salted water, 3 minutes. Drain and toss with the lemon oil, a squeeze of lemon juice, and salt and pepper.

BROCCOLI AND RICE

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.

BROCCOLI RICE

Steps:

• Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until broccoli looks like grains of rice. Repeat with remaining broccoli florets.
• Heat olive oil in a large skillet over medium-low heat. Add onion; cook and stir until softened, about 3 minutes. Stir in garlic; cook for 30 seconds. Stir in broccoli rice, salt, and pepper. Reduce heat to low and cook, covered, until broccoli has softened, about 5 minutes. Pour lemon juice on top.

BROCCOLI LEMON RICE

Steps:

• Cut broccoli into 1/2 inch pieces.
• Cook broccoli covered in a small amount of boiling salted water for 5 minutes or until tender-crisp; drain.
• In a medium saucepan; cook the rice and onion in butter until onion is tender but not brown.
• Remove from heat.
• Stir in the broth, water chestnuts, lemon peel and lemon-pepper seasoning.
• Bring to boiling; reduce heat.
• Cover and simmer about 15 minutes or until the rice is tender.
• Stir in the cooked broccoli.
• Remove from heat.
• Let stand covered for 5 minutes.
• Fluff with fork.

BROCCOLI "RICE" WITH GARLIC, LEMON AND CHILE PEPPER

Steps:

• Cut broccoli stalks into 1/2-inch chunks and put into a food processor. Pulse until stalks resemble rice.
• Melt butter in a medium skillet over medium-low heat. Add garlic and stir for about 1 minute. Increase heat to medium and add broccoli rice. Cook, stirring often, until tender, 5 to 7 minutes. Turn off heat, stir in lemon zest and red pepper if using and season with salt and pepper. Serve topped with Parmesan.

BROCCOLI RISOTTO WITH CREAM AND LEMON

Steps:

• Heat the olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the white wine and lemon juice.
• Cook and stir until the wine has mostly evaporated, then stir in one third of the chicken broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Stir in the cream, and cook 5 minutes before stirring in the broccoli, chives, Parmesan cheese, and Asiago cheese. Cook and stir until the risotto is hot; season to taste with salt and pepper before serving.

LEMON-BROCCOLI RICE WITH CHICKEN

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken, garlic and pepper; cook 5 to 6 min. or until chicken is done, stirring frequently.
• Whisk Neufchatel, pasta sauce and milk until smooth. Add to skillet with broccoli; cook and stir 2 min. Stir in lemon zest.
• Serve over rice.