Rice Broccoli Feta Sauté Recipe 455 Food

EASY BROCCOLI WITH FETA CHEESE

Steps:

• Chop the broccoli into florets and thinly slice the green onion.
• In a 10-inch skillet over medium heat, heat the olive oil with the broccoli florets and sauté for 5 minutes, stirring occasionally. Add the green onions and season with the salt and pepper. Cook for 2-3 minutes more, until the broccoli is crisp-tender and browned in spots.
• Add the feta, season with more salt and pepper to taste and serve.

SAUTEED BROCCOLI

Steps:

• Heat the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the chicken broth and season with salt and pepper and cook until just tender, about 3 to 5 minutes. Serve.
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ROASTED BROCCOLI AND FETA SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Add the broccoli florets and cherry tomatoes to a rimmed sheet tray. Drizzle with 1/4 cup olive oil and season with salt and pepper. Toss to coat completely. Roast for 20 to 25 minutes, until the broccoli is tender and lightly golden brown.
• Toss with arugula and crumbled feta cheese. Drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper and toss. Serve immediately.

RICE, BROCCOLI, FETA SAUTé RECIPE - (4.5/5)

Steps:

• Cook rice while sautéing garlic in olive oil for 2 minutes, then add tomatoes and sauté 2 more minutes. Add broccoli and oregano, toss well, pour in water, and cover the pan. Cook for 5 minutes at medium high heat until broccolli is tender. (Not mushy!) Remove cover occasionally and toss when checking. Stir in the hot rice, feta cheese and black pepper to taste. Serve immediately and enjoy!

BROCCOLI WITH CHARRED RED PEPPERS & FETA

Steps:

• Scorch the red peppers directly over the largest flame on the hob for around 5 mins until they blacken, rotating frequently. If you don't have a gas hob, you can use a barbecue or an oven grill on the highest setting. Once blackened, put in a container with a lid and leave to cool.
• Peel the skin off and remove the seeds and any pith from inside. Slice thickly, reserving any juices. Sieve the juices to remove any seeds.
• Cut the broccoli into large florets. Heat the oil in a frying pan over a medium-high heat and fry the broccoli for 5 mins, stirring regularly, until starting to to turn golden brown. Add the onion, garlic, some seasoning and 100ml water, then put the lid on the pan. Reduce the heat to medium and cook for a further 5 mins, stirring regularly.
• Pour in any remaining pepper juices, mix and spoon onto a serving plate. Place the red pepper slices on top and scatter over the feta.

BROCCOLI AND RICE STIR FRY

Steps:

• In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
• Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.

SAUTEED BROCCOLI

Steps:

• Heat Country Crock® Spread in large nonstick skillet over medium heat. Add garlic and cook 30 seconds. Add broccoli and cook 5 minutes or until tender crisp.
• Add broth and simmer 5 minutes or until broccoli is tender. Season to taste with salt and pepper.