Broccoli Lemon Rice Food

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.

LEMON RISOTTO WITH BROCCOLI

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.

EASY LEMON AND GARLIC BROCCOLI

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.

LEMON BROCCOLI RISOTTO

Steps:

• In a large saucepan bring the broth and the water to a boil and in the broth simmer the broccoli flowerets for 3 minutes, or until they are just tender. Transfer the flowerets with a skimmer to a bowl and reserve them. To the simmering broth add the broccoli stems, the zest, and the lemon juice and simmer the mixture for 5 minutes. While the stems are cooking, in a large heavy saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened and stir in the rice, stirring until each grain is coated with the oil. Add 1/2 cup of the simmering broth, stems included, and cook the mixture over moderately high heat, stirring constantly, until the broth is absorbed. Continue adding the broth mixture, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 20 minutes to become al dente.) Stir in the reserved broccoli flowerets and simmer the risotto, stirring, until the flowerets are heated through. Remove the pan from the heat and stir in the Parmesan and salt and pepper to taste.

BROCCOLI RICE

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.