Braised Rice With Broccoli Recipes
BRAISED RICE WITH CHICKEN STOCK (JULIA CHILD)
Make and share this Braised Rice With Chicken Stock (Julia Child) recipe from Food.com.
Provided by jenpalombi
Categories White Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
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 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.
Nutrition Facts : @context http, Calories 637, UnsaturatedFat 15 grams, Carbohydrate 48 grams, Fat 26 grams, Fiber 5 grams, Protein 51 grams, SaturatedFat 9 grams, Sodium 795 milligrams, Sugar 3 grams
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