BROCCOLI, RICE AND SAUSAGE DINNER
The first recipe my kids requested when they left home was broccoli with sausage and rice. If fresh zucchini or summer squash is available, add it to the mix. -JoAnn Parmentier, Branch, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add sausage; cook and stir until browned, 2-3 minutes. Stir in broccoli; cook and stir 2 minutes longer., Add water, tomatoes and seasonings; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 5 minutes., Remove from heat; stir rice mixture and sprinkle with cheese. Let stand, covered, until liquid is almost absorbed and cheese is melted, about 5 minutes. If desired, serve with sour cream and hot sauce.
Nutrition Facts : Calories 276 calories, Fat 10g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 853mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges
BROCCOLI RICE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 5
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.
BROCCOLI AND TOMATO BAKE
This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.
Provided by Eliot
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
- Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
- Preheat an oven to 375 degrees F (190 degrees C).
- Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
- Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
- Bake in preheated oven until the cheese begins to brown, about 20 minutes.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g
BROCCOLI RICE
What a great low-carb side dish! Tasty alone or as a replacement for rice under your favorite stir-fry or sauce. This also makes a great filling for tacos, over a grain bowl, or cool and toss in a salad. Add other herbs and flavors as desired!
Provided by Julie Hubert
Categories Side Dish Vegetables Onion
Time 14m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 7.7 g, Fat 7.1 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 359.1 mg, Sugar 1.9 g
RICE WITH BROCCOLI AND TOMATOES
I have been making this recipe for years and we enjoy it as much today as we did when I first made it 20 years ago!
Provided by Irmgard
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, bring the stock to a boil.
- Stir in the rice, butter, salt, onion and broccoli.
- Reduce the heat to medium and cook until the stock is absorbed, about 20 minutes.
- Stir in the tomatoes and pepper to taste.
Nutrition Facts : Calories 362.1, Fat 6.2, SaturatedFat 2.6, Cholesterol 12.1, Sodium 929.1, Carbohydrate 66.1, Fiber 10.4, Sugar 9.2, Protein 14.2
ROASTED BROCCOLI WITH CHERRY TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.
BROCCOLI AND RICE
In order to infuse the rice with the taste of broccoli, I puree the broccoli stalk with water and cook the rice in the green broccoli water. Some freshly squeezed lemon at the end adds freshness to this broccoli and rice recipe.
Provided by Rita
Categories Side Dish Rice Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 173 calories, Carbohydrate 24.3 g, Fat 7.2 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 68.7 mg, Sugar 1.4 g
ITALIAN BROCCOLI WITH TOMATOES
A quick vegetable side dish using the microwave! From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and cut broccoli florets in 1/2 inch pieces.
- Place broccoli and water in a shallow, round microwave-safe dish.
- Cover with plastic wrap or lid and microwave on HIGH for 5-7 minutes or until tender (every microwave is different, so keep an eye on them!).
- Stir several times- Drain.
- Stir in oregano, pepper, lemon juice and tomato wedges.
- Sprinkle cheese on top.
- Cover and microwave to melt cheese.
- Let stand 2 minutes before serving.
Nutrition Facts : Calories 69.7, Fat 3.3, SaturatedFat 2, Cholesterol 12.1, Sodium 132.2, Carbohydrate 4.9, Fiber 0.6, Sugar 1.4, Protein 6.4
RICE BOWL WITH ROASTED BRUSSELS SPROUTS, BROCCOLI, TOMATOES &
This was one of the San Francisco Chronicles' Chefs Take on Summer to Fall recipes. It sounded good to me. I made some personal modifications and we loved it. Roast whatever fall vegetables you have on hand for this dish. The tomatoes are key, however, as they keep the rice from becoming dry. NOTE: My brown rice is a mixture of brown sushi (medium grain), brown sticky (glutinous) rice and brown basmati which I cooked in a rice cooker, I also used chicken broth instead of water.
Provided by Nado2003
Categories Brown Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°.
- In a mixing bowl, toss the Brussels sprouts & garlic with 1 1/2 tablespoons of the olive oil, and season with salt and pepper. Spread out in an even layer on a sheet pan with cut side down and put into preheated oven. Roast 10 minutes. Turn sprouts so another cut side is down, this will make sure your sprouts are evenly baked.
- Toss the broccoli and zucchini with the remaining olive oil; season with salt and pepper. Add to pan of brussel sprouts. Continue to roast 10 minutes. Turn all vegys to brown all sides. Continue to roast 5 minutes or until vegys are brown.
- Add tomatoes to the pan, and roast another 5-7 minutes, just until the tomatoes start to burst and the vegetables are browned and cooked through.
- Meanwhile, heat just enough butter or oil to coat a nonstick pan. Fry the eggs until cooked as desired, preferably with the yolks still runny. Season with salt and pepper as they cook.
- Divide the rice between four bowls. Top with a quarter of the mixed roasted vegetables and 1 egg.
- Enjoy!
Nutrition Facts : Calories 437.3, Fat 17.4, SaturatedFat 3.4, Cholesterol 186, Sodium 149.9, Carbohydrate 57.1, Fiber 10.4, Sugar 7.7, Protein 17.8
RICE WITH TOMATOES AND ONIONS
Often known as Mexican rice,and sometimes as Spanish rice-this dish is easy to make for a crowd. This is a very basic recipe open to infinite interpretations - I think every Mexican restaurant I've ever been to adds something different. Found at the Saveur website.
Provided by Pinay0618
Categories White Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put rice into a medium bowl, cover with water, and swish around with your hand until water clouds. Drain and repeat process until water remains clear, 3-4 more times. Drain again, return rice to bowl, and set aside.
- Put tomatoes, onions, and garlic into a food processor and process to a fine puree. Transfer to a medium bowl and set aside.
- Heat oil in a 3 1/2-quart caldero or medium heavy-bottomed pot with a tight-fitting lid over medium-high heat. Add rice and cook, stirring constantly with a wooden spoon, until lightly golden, 5-7 minutes. Add tomato-onion puree and cook, stirring often, until the mixture becomes bright orange, about 3 minutes. Stir in stock and season to taste with salt.
- Bring to boil and cook, undisturbed, until liquid barely covers rice and craters appear on the surface, 8-10 minutes. Reduce heat to low, cover, and steam until rice is tender 18-20 minutes more. Remove pot from heat. Set aside to let cool, undisturbed, for 10 minutes, then fluff with a fork.
Nutrition Facts : Calories 258.6, Fat 6.7, SaturatedFat 0.8, Cholesterol 2.7, Sodium 132.9, Carbohydrate 42.6, Fiber 1.1, Sugar 2.7, Protein 6
THAI BROCCOLI RICE
Replacing rice with broccoli that's been blitzed to grains makes a colourful and healthy, quick-cook vegetarian meal
Provided by Georgina Fuggle
Categories Dinner, Lunch, Main course, Side dish
Time 35m
Yield serves 4 (or 6 as a side)
Number Of Ingredients 14
Steps:
- Heat a frying pan over a medium heat and add the peanuts. Toast evenly, regularly shaking the pan, then remove and set aside. Put the broccoli in a food processor and pulse until it looks like green couscous grains. Empty into a large bowl and set aside.
- Heat the oil in a large frying pan and fry the onion, garlic, ginger and chilli until soft and aromatic. Add the broccoli rice to the pan and mix through, making sure everything is well coated. Sauté for 3-4 mins until al dente. Transfer to a large bowl and add the red cabbage, red pepper, half the coriander and half the toasted peanuts. Mix to combine.
- To make the dressing, whisk the lime zest and juice, tamari, sugar and oil together until combined. Toss the dressing through the broccoli rice and transfer to a serving bowl or individual bowls. To serve, garnish with the remaining coriander and peanuts.
Nutrition Facts : Calories 380 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.4 milligram of sodium
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- Remove any tough, woody parts from the broccoli stalk. If the outer skin of the stalk is very tough, you can peel it with a vegetable peeler. Chop the remaining stalk and the florets into 1-inch pieces.
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