Broccoli Lemon Rice Recipes

BROCCOLI LEMON RICE RECIPE

Steps:

• Start by cooking rice in a pressure cooker for around 5 minutes. Cook them until the water is absorbed and rice blossoms. Once cooked, put them in a large bowl and keep them aside.
• Meanwhile, wash broccoli in running water and chop it in a small bowl. Then chop onions and mice garlic cloves separately.
• Once the preparations are done, take a non-stick pan and heat oil on medium flame. When oil is heated, add cumin seeds and cook until they sputter. Now, add onions and garlic.
• Stir fry till the onions are translucent and tender. Next, add dry red chillies and toss them well. Stir fry for another minute.
• Then, add turmeric powder and sprinkle salt over onions. Add washed broccoli florets and cook them on medium flame. Mix the ingredients well while cooking.
• If it gets dry, you can sprinkle a little water and cook it on medium flame. Make sure not to burn broccoli. Once broccoli is cooked, add lemon juice and mix it well with each broccoli floret.
• Then remove the cooked broccoli from stove and combine it well with previously cooked rice. You can add more salt and lemon juice according to your taste preferences. Serve while it's still warm.

BROCCOLI, PARMESAN AND LEMON

Steps:

• Preheat the oven to 400 degrees F.
• Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes.
• Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.

BROCCOLI LEMON RICE

Steps:

• Cut broccoli into 1/2 inch pieces.
• Cook broccoli covered in a small amount of boiling salted water for 5 minutes or until tender-crisp; drain.
• In a medium saucepan; cook the rice and onion in butter until onion is tender but not brown.
• Remove from heat.
• Stir in the broth, water chestnuts, lemon peel and lemon-pepper seasoning.
• Bring to boiling; reduce heat.
• Cover and simmer about 15 minutes or until the rice is tender.
• Stir in the cooked broccoli.
• Remove from heat.
• Let stand covered for 5 minutes.
• Fluff with fork.

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.

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.

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

Steps:

• Add 1 in. of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, melt butter; stir in remaining ingredients. Drain broccoli; add butter mixture and toss to coat.

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 WITH RICE

Steps:

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

LEMON-BROCCOLI RICE WITH CHICKEN

Steps:

• Heat oil or butter in large skillet on medium-high heat.
• Add chicken, garlic and pepper; cook 5-6 minutes or until chicken is done, stirring frequently.
• Add cooking creme and broccoli; cook and stir 2 minutes; stir in lemon zest.
• Serve over rice.

LEMON-BROCCOLI RICE WITH CHICKEN

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken, garlic and pepper; cook 5 to 6 min. or until chicken is done, stirring frequently.
• Whisk Neufchatel, pasta sauce and milk until smooth. Add to skillet with broccoli; cook and stir 2 min. Stir in lemon zest.
• Serve over rice.