Braised Rice With Broccoli Food

BROCCOLI RICE

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.

ONE-POT BROCCOLI CHEESE BROWN RICE

Steps:

• Melt the butter in a medium sauce pan over medium heat. Add onion and saute for 2-3 minutes, until translucent. Add garlic and saute an additional 30 seconds.
• Add brown rice and stir to coat the rice in the butter and onions for about 1 minute.
• Add 1/2 teaspoon salt and the water and bring to a simmer. Cover the pan, reduce the heat to low and cook the brown rice for 25 minutes.
• After 25 minutes, add the chopped broccoli to the pot (right on top of the rice; no need to stir it in yet).
• Cover and cook for an additional 5 minutes. Then turn off heat and let it sit, covered, for 5-10 minutes.
• Remove lid and stir broccoli into the rice. Add the cheddar cheese and stir to get everything well mixed and let the cheese melt.
• Season to taste with salt and pepper and serve with extra cheddar cheese sprinkled on top.

BRAISED BROCCOLI AND RICE

Steps:

• Heat the oil in a large, sturdy saucepan. Add the onion and cook over medium heat for 6 to 8 minutes, stirring occasionally, until browned.
• Add rice, stir well, and then add stock, salt and red pepper flakes. Bring mixture to a boil, cover, reduce heat to very low, and cook for 35 minutes.
• Meanwhile, peel the broccoli stems. Cut stems into 1/2-inch pieces and flowerets into 1-inch pieces.
• When rice has cooked for 35 minutes, place broccoli on top of rice (don't stir). Cover and cook over low heat for 10 minutes. Add grated cheese, stir, and serve immediately.

BRAISED RICE WITH CHICKEN STOCK (JULIA CHILD)

Steps:

• Preheat oven to 375.
• Cook the onions and butter slowly in a flameproof casserole over medium heat until soft but not browned. Blend the rice into the butter and onions and stir over moderate heat for several minutes, not letting the rice brown. The grains will get translucent first, then turn a milky white color.
• As soon as the rice looks milky, add the boiling stock. Add the herbs and salt and pepper to taste. Bring to a simmer, then cover and place in the oven.
• As soon as the liquid maintains itself at a slow boil (4-5 minutes), reduce the heat to 350 and continue to bake until the liquid has been absorbed (about 15 minutes).
• Remove from oven, uncover and fluff with a fork before serving (for al dente rice. FOr more tender rice, let stand, covered, for 10 minutes).

BRAISED BROCCOLINI

Steps:

• In a large skillet with a tight-fitting lid, heat olive oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add Broccolini and chicken broth; season with salt and red-pepper flakes. Bring to a boil over high and cover. Reduce heat and simmer until Broccolini is tender but still bright green, about 15 minutes. Transfer Broccolini to a platter. Increase heat to medium-high and simmer broth until reduced by half; pour over Broccolini.

LEMONY BRAISED BROCCOLI

Steps:

• In a large skillet, heat oil over medium-high. Add onion and saute until golden, about 6 minutes. Add garlic, coriander, and red-pepper flakes and cook until fragrant, 30 seconds. Add broccoli, lemon zest, and 2 cups water. Bring to a boil, then reduce heat and cover. Cook until fork-tender, 8 minutes. Season with salt and pepper and serve with lemon wedges.

BRAISED BROCCOLI WITH GARLIC, ANCHOVIES & WINE

Steps:

• Put oil into a skillet that has a lid, turn heat to medium and saute the garlic& anchovies, stir occasionally 3-5 minutes or until the anchovies begin to break up and the garlic begins to color Add broccoli, stirring for 3-4 minutes, add wine and let it simmer for about a minute Cover, turn heat to medium low and cook for 2-3 minutes.
• Uncover turn heat to medium and continue cooking until the wine has evaporated apprx 5 minutes Season.
• Serve hot or at room temperature.