Broccoli Rice With Garlic Lemon And Chile Pepper Recipes

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!

Steps:

• Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
• While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

Steps:

• Bring a large saucepan of well-salted water to a boil over medium-high. Keep a large bowl of ice water next to it. Meanwhile, trim the broccoli so 2 inches/5 centimeters of stalk remain attached. Cut the broccoli in half lengthwise, then cut each half lengthwise again to give you 4 wedges per head.
• Blanch the broccoli by adding it to the boiling water and cooking for 3½ minutes, until softened. The stalks should retain a nice bite. Use a pair of tongs to remove the wedges and plunge them straight into the ice water to stop them from cooking further. Once completely cool, drain and dry them well, then place in a large bowl.
• Meanwhile, add 6 tablespoons/89 milliliters of oil, the chiles and garlic to a small frying pan and place it over medium heat. Cook for 7 to 10 minutes, stirring occasionally, until the garlic is golden and the chiles start to become transparent. Use a slotted spoon to transfer the solids to a plate lined with paper towels and set aside to cool and crisp further.
• Add the anchovies to the pan and place over low heat. Cook gently, stirring occasionally, for 10 minutes, until an anchovy is soft enough to be easily squashed with the back of a spoon. Set aside to cool completely.
• Place a large, well-greased grill pan over high heat and ventilate your kitchen well. (See Tip for outdoor grilling.) Toss the broccoli gently with 1½ teaspoons olive oil. Once the pan is very hot, grill the broccoli in 2 batches, turning so that all the flat sides have nice grill marks, 6 to 8 minutes per batch. Transfer to a tray to cool down. Grill the lemon rounds for 1½ minutes per side, until nicely charred, then transfer to a chopping board. When cool enough to handle, finely chop the lemon (skin and all) and transfer to a small bowl along with the lemon juice, parsley and remaining 1½ teaspoons olive oil. Mix well and set aside.
• Once the broccoli has cooled, top with the anchovy oil mixture and toss gently to combine. Arrange on a large serving platter and top evenly with the charred lemon mixture. Lastly, sprinkle over the fried chile and garlic and the flaked salt.

Steps:

• Bring a large pan of water to the boil. Add the broccoli and cook for 4 mins or until just tender. Meanwhile, heat the oil in a large frying pan, add the garlic, cook until lightly golden, then add the lemon zest and cook for 1 min more. When the broccoli is cooked, drain well, toss with the garlicky oil, season and serve.

Steps:

• Heat the olive oil in a large (12-inch) skillet over medium-high. Add the broccoli stems, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Stir in the florets, season generously with salt and pepper, and shake into an even layer. Cook, undisturbed, until browned, 2 to 3 minutes.
• Add the garlic and red-pepper flakes and stir until the garlic is fragrant, less than 1 minute. Reduce heat to medium, add 3 tablespoons water, cover, and cook until the broccoli is bright green and fork-tender, 2 to 3 minutes, reducing heat if needed to prevent burning. Season to taste with salt, pepper and red-pepper flakes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
• Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Steps:

• Preheat oven to 450°F. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.