10 Minute Broccoli And Rice Parmesan Recipes

GARLIC PARMESAN BROCCOLI RICE RECIPE BY TASTY

Here's what you need: broccoli, cooking oil, garlic, salt, pepper, grated parmesan cheese

Provided by Crystal Hatch

Categories Sides

Time 30m

Yield 2 servings

Number Of Ingredients 6

Garlic Parmesan Broccoli Rice Recipe by Tasty image

Steps:

In a food processor, pulse the broccoli florets and stems until they reach your desired "rice" consistency.
In pan over medium heat, add oil and garlic and cook for about 30 seconds.
Add riced broccoli, salt, and pepper, and cook 5 minutes, or until tender.
Add Parmesan and stir to combine.
Serve with a sprinkle of Parmesan.
Enjoy!

Nutrition Facts : Calories 128 calories, Carbohydrate 9 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, Sugar 1 gram

Ingredients

1 head broccoli, chopped
1 tablespoon cooking oil, of preference, or water
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
2 tablespoons grated parmesan cheese, plus more for garnish

PARMESAN-ROASTED BROCCOLI

Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

Parmesan-Roasted Broccoli image

Steps:

Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Ingredients

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

BEST BROCCOLI RICE CASSEROLE

Provided by Ree Drummond : Food Network

Categories side-dish

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 17

Best Broccoli Rice Casserole image

Steps:

Preheat the oven to 350 F degrees.
In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes. Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute.
Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos.
In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.

Ingredients

4 tablespoons (1/2 stick) salted butter
1 medium yellow onion, finely diced
1 clove garlic, grated
4 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
3 cups whole milk
4 ounces cream cheese, at room temperature
1/2 cup grated Parmesan
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon paprika
8 ounces processed cheese, cubed
3 cups grated sharp Cheddar
8 cups small broccoli florets
6 ounces diced pimentos, drained
2 1/2 cups cooked long-grain rice

RICE WITH BROCCOLI AND PARMESAN

Make and share this Rice With Broccoli and Parmesan recipe from Food.com.

Provided by ratherbeswimmin

Categories Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Rice With Broccoli and Parmesan image

Steps:

Let the oil get heated in a large wide saucepan; add in the onion; cook, stirring over medium heat for 5 minutes or until tender but not browned.
Stir in the rice until coated.
Stir in the broth and salt; heat to boiling.
Cover and cook over medium heat for about 15 minutes or until the water is absorbed and the rice is tender.
Meanwhile, put the broccoli in a vegetable steamer set over 1 inch of boiling water in a covered skillet or saucepan; steam 6-8 minutes or until tender.
When the rice is cooked, stir in the ¼ cup cheese and the butter.
Spoon into a serving bowl and top with the broccoli; sprinkle with a little extra cheese.

Nutrition Facts : Calories 303.4, Fat 11.7, SaturatedFat 5.3, Cholesterol 18.9, Sodium 424.6, Carbohydrate 41.4, Fiber 0.8, Sugar 0.7, Protein 8.8

Ingredients

1 tablespoon extra virgin olive oil
1/4 cup finely chopped onion
1 cup long grain white rice or 1 cup medium-grain white rice
2 cups low sodium chicken broth
1/2 teaspoon salt
2 cups broccoli florets
1/4 cup grated parmigiano-reggiano cheese (plus extra for topping)
2 tablespoons unsalted butter