BROCCOLI RICE
What a great low-carb side dish! Tasty alone or as a replacement for rice under your favorite stir-fry or sauce. This also makes a great filling for tacos, over a grain bowl, or cool and toss in a salad. Add other herbs and flavors as desired!
Provided by Julie Hubert
Categories Side Dish Vegetables Onion
Time 14m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 7.7 g, Fat 7.1 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 359.1 mg, Sugar 1.9 g
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.
ROASTED LEMON-CHILE BROCCOLI
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Put the broccoli on a baking sheet and drizzle with olive oil. Toss with the crushed red pepper flakes and lemon zest. Season with salt and pepper to taste.
- Roast until the broccoli begins to brown and crisp in places, 10 to 12 minutes. Finish by squeezing the juice from one of the lemon halves over the broccoli.
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
LEMON RISOTTO WITH BROCCOLI
A creamy, rich party-special alternative to potatoes. -Judy Grebetz, Racine, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring broth to a simmer; keep hot. In another large saucepan heat oil over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add rice and lemon zest; cook and stir until rice is coated, 1-2 minutes. , Stir in wine. Reduce heat to maintain a simmer; cook and stir util wine is absorbed. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, adding broccoli after half the broth has been added. Cook until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in cheese and lemon juice. Sprinkle with thyme. Serve immediately.
Nutrition Facts : Calories 201 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 460mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
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- Remove any tough, woody parts from the broccoli stalk. If the outer skin of the stalk is very tough, you can peel it with a vegetable peeler. Chop the remaining stalk and the florets into 1-inch pieces.
- Place into a food processor and pulse until the broccoli is broken up into tiny rice-sized pieces. This should yield about 2 cups of “riced” broccoli. Stop there and use your broccoli rice in any recipe that calls for broccoli rice or cauliflower rice.
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