Rice With Broccoli And Tomatoes Recipes

BROCCOLI RICE

Broccoli Rice image

Provided by Rachael Ray : Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 cups chicken broth
1 tablespoon butter
1 cup white rice
1/4 red bell pepper, chopped
1 box chopped frozen broccoli, defrosted and squeezed dry in kitchen towel

Steps:

Bring broth and butter to a boil. Add rice and stir to combine. Bring liquid back to a boil then reduce heat and simmer, 15 minutes.
Add bell pepper and chopped, defrosted, drained broccoli. Cook rice with broccoli and pepper another 2 to 3 minutes. Fluff with fork and serve.

BROCCOLI AND RICE

Broccoli and Rice image

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

Ingredients

1 head broccoli, stalk and florets chopped separately
2 cups water
2 tablespoons olive oil
1 tablespoon minced garlic
½ cup uncooked white rice
salt to taste
1 squeeze lemon juice

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

RICE BOWL WITH ROASTED BRUSSELS SPROUTS, BROCCOLI, TOMATOES &

Rice Bowl With Roasted Brussels Sprouts, Broccoli, Tomatoes & image

This was one of the San Francisco Chronicles' Chefs Take on Summer to Fall recipes. It sounded good to me. I made some personal modifications and we loved it. Roast whatever fall vegetables you have on hand for this dish. The tomatoes are key, however, as they keep the rice from becoming dry. NOTE: My brown rice is a mixture of brown sushi (medium grain), brown sticky (glutinous) rice and brown basmati which I cooked in a rice cooker, I also used chicken broth instead of water.

Provided by Nado2003

Categories Brown Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3/4 lb Brussels sprout (trimmed and halved or quartered, depending on size)
3 tablespoons olive oil
kosher salt & fresh ground pepper, to taste
1 small head broccoli, cut into small florets
2 small zucchini (cut into 1/2-inch thick rounds)
1 pint cherry tomatoes, preferably mixed colors
6 garlic cloves, peeled
olive oil or butter, for frying eggs
4 eggs
3 cups cooked brown rice

Steps:

Preheat the oven to 425°.
In a mixing bowl, toss the Brussels sprouts & garlic with 1 1/2 tablespoons of the olive oil, and season with salt and pepper. Spread out in an even layer on a sheet pan with cut side down and put into preheated oven. Roast 10 minutes. Turn sprouts so another cut side is down, this will make sure your sprouts are evenly baked.
Toss the broccoli and zucchini with the remaining olive oil; season with salt and pepper. Add to pan of brussel sprouts. Continue to roast 10 minutes. Turn all vegys to brown all sides. Continue to roast 5 minutes or until vegys are brown.
Add tomatoes to the pan, and roast another 5-7 minutes, just until the tomatoes start to burst and the vegetables are browned and cooked through.
Meanwhile, heat just enough butter or oil to coat a nonstick pan. Fry the eggs until cooked as desired, preferably with the yolks still runny. Season with salt and pepper as they cook.
Divide the rice between four bowls. Top with a quarter of the mixed roasted vegetables and 1 egg.
Enjoy!

Nutrition Facts : Calories 437.3, Fat 17.4, SaturatedFat 3.4, Cholesterol 186, Sodium 149.9, Carbohydrate 57.1, Fiber 10.4, Sugar 7.7, Protein 17.8

BROCCOLI WITH TOMATOES

Broccoli With Tomatoes image

Provided by Pierre Franey

Categories side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 head broccoli, about 1 1/4 pounds
2 plum tomatoes, about 1/2 pound
2 tablespoons olive oil
1/8 teaspoon dried hot red pepper flakes
1 teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste

Steps:

Cut the tops of the broccoli into bite-size florets. Cut the broccoli stems into 1 1/2-inch lengths, trimming and discarding the outer coating. There should be about 6 cups of broccoli pieces.
Meanwhile, bring to a boil enough water to cover the broccoli when added. Add the broccoli, and after the water returns to a boil, cook another 2 minutes. Drain thoroughly.
Peel the tomatoes, and cut them lengthwise into eighths. Scrape away and discard the seeds and the pulpy portions around them. Set the tomato strips aside.
Heat the oil in a large skillet, and add the broccoli and pepper flakes.
Add the tomato strips, garlic, salt and pepper. Cook, shaking the skillet and stirring so that the ingredients blend and cook evenly, about 2 minutes.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 504 milligrams, Sugar 4 grams

RICE WITH BROCCOLI AND TOMATOES

Rice With Broccoli and Tomatoes image

I have been making this recipe for years and we enjoy it as much today as we did when I first made it 20 years ago!

Provided by Irmgard

Categories Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 cups chicken stock
1 cup long-grain rice
1 tablespoon butter
1 teaspoon salt
1 small onion, chopped
1/2 lb fresh broccoli, coarsely chopped
3 tomatoes, chopped
ground black pepper, to taste

Steps:

In a saucepan, bring the stock to a boil.
Stir in the rice, butter, salt, onion and broccoli.
Reduce the heat to medium and cook until the stock is absorbed, about 20 minutes.
Stir in the tomatoes and pepper to taste.

Nutrition Facts : Calories 362.1, Fat 6.2, SaturatedFat 2.6, Cholesterol 12.1, Sodium 929.1, Carbohydrate 66.1, Fiber 10.4, Sugar 9.2, Protein 14.2

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