Broccoli Rice And Chili Beans Food

CAULIFLOWER AND BEAN CHILI

Steps:

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt. Cook, stirring, until the carrots start softening, about 8 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cumin and tomato paste and cook, stirring, until deep red, about 2 minutes.
• Add the coffee and simmer until almost completely evaporated, about 30 seconds. Stir in the tomatoes, 2 cups water, the cocoa powder and beans with their liquid. Simmer over medium-low heat, stirring occasionally, until thickened, about 1 hour 15 minutes.
• Stir in the grated cauliflower and cook until tender, about 10 minutes. (Add a splash of water if the chili is too thick.) Season with salt and pepper. Top as desired.

BROCCOLI BEAN BAKE

Steps:

• Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a skillet, saute the onion and garlic in 1 tablespoon butter. Spread into a greased 11x7-in. baking dish. , Drain broccoli; place over onion mixture. Top with beans and pimientos. Sprinkle with oregano, salt, pepper, cheese and bread crumbs. Melt remaining butter; pour over the top. Bake, uncovered, at 375° for 20-25 minutes or until heated through.

ROAST BROCCOLINI AND BEANS

Steps:

• Heat the oven to 425 degrees F.
• Arrange broccolini and beans on a cookie sheet. Coat the vegetables in oil and season with salt and pepper. Roast 15 to 18 minutes, until nutty and crispy at edges.

BROCCOLI AND GREEN BEANS

Steps:

• In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
• In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.

BROCCOLI WITH CHILLI & CRISPY GARLIC

Steps:

• Bring a large pan of salted water to the boil. Add the stalks and cook for 2 mins, then add the florets and cook for 2 mins more.
• Gently heat the garlic and oil together until the garlic just starts to sizzle and brown, then remove from the heat and add the chilli. Drain the broccoli really well and toss in the garlic oil to serve.

SLICED BEEF WITH BLACK BEANS & CHINESE BROCCOLI ON RICE

Steps:

• 1. PREPARATION.
• 2. Slice the meat at an angle and into thin bite size pieces, then add to a bowl.
• 3. Add to the meat bowl, 2 tablespoons oil, 1 teaspoon sesame oil, dark soy sauce, 1 tablespoon rice wine, sugar, 2 teaspoons cornstarch, salt & pepper to taste, mix well and let sit for 20 minutes.
• 4. Remove and discard the leafy part of the Chinese broccoli, cut the stems at an angle and into bite side pieces (if the stems are very thick cut lengthwise), set a side.
• 5. In a cup add the dried salted black beans, rinse briefly and discard the water, add 2 tablespoons (or more) rice wine to cover, let sit for 20 minutes.
• 6. Grate the ginger and add to the black bean cup.
• 7. In a cup add 3 tablespoons stock, 1 tablespoons light soy sauce and 2 teaspoons cornstarch, stir to create a watery mixture, set aside.
• 8. COOKING DIRECTIONS.
• 9. Bring a small pot of water to a boil, add 1/8 teaspoon salt (and or a little oil) and then add the cut up broccoli and par-boil for about 1 minute, drain and set aside.
• 10. In a wok (or Teflon pan) add 1 tablespoon peanut oil, then add the par-boiled broccoli and cook stir for 1 minute, then add 1 tablespoon rice wine and continue to stir-fry for 1 more minute, then remove and set aside.
• 11. In a wok (or Teflon pan) add about 2 tablespoons of peanut oil and heat to moderate hot (not to the point of smoking).
• 12. Next add the black beans, garlic and stir for 15-30 seconds, then add the meat and stir-fry for about 3 minutes, (making sure not to overcook the meat).
• 13. Add back the broccoli and stir-fry briefly, then add the stock & cornstarch mixture and stir to thicken (may need to add a little more stock and cornstarch mixture as needed), then add 1 teaspoon sesame oil and with one quick stir you are almost finished.
• 14. On a serving plate add some hot white rice and on top (or on the side) add meat and broccoli.
• 15. Enjoy.
• 16. NOTES:.
• 17. You can substitute Chinese green vegetables, string beans, or fried tofu for example.... And again you can also use American broccoli to your liking as well.
• 18. Increase the amount of meat, vegetables and ingredients if serving more then 2 people.

BROCCOLI WITH RICE

Steps:

• In a saucepan, cook broccoli according to package directions; drain. Add rice and soup. Cook until heated through.

BROCCOLI AND RICE

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.