17 BEST WAYS TO COOK BROCCOLI RABE
If you need quick and easy broccoli rabe recipes, look no further. Thanks to this roundup, you can enjoy a recipe with rapini every night of the week.
Provided by Jessica Dabu
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious broccoli rabe recipe in 30 minutes or less!
Nutrition Facts :
ONE-POT BROCCOLI CHEESE BROWN RICE
This warm and cheesy one-pot broccoli cheese brown rice is an easy, healthy, delicious side dish with both veggies and whole grains! Kids love it too!
Provided by Kathryn
Categories Side dishes
Time 45m
Number Of Ingredients 9
Steps:
- Melt the butter in a medium sauce pan over medium heat. Add onion and saute for 2-3 minutes, until translucent. Add garlic and saute an additional 30 seconds.
- Add brown rice and stir to coat the rice in the butter and onions for about 1 minute.
- Add 1/2 teaspoon salt and the water and bring to a simmer. Cover the pan, reduce the heat to low and cook the brown rice for 25 minutes.
- After 25 minutes, add the chopped broccoli to the pot (right on top of the rice; no need to stir it in yet).
- Cover and cook for an additional 5 minutes. Then turn off heat and let it sit, covered, for 5-10 minutes.
- Remove lid and stir broccoli into the rice. Add the cheddar cheese and stir to get everything well mixed and let the cheese melt.
- Season to taste with salt and pepper and serve with extra cheddar cheese sprinkled on top.
Nutrition Facts : Calories 328 calories, ServingSize 1
BROCCOLI RABE BROWN RICE
Broccoli Rabe Brown Rice - 2 sides combined into 1
Provided by jenahoward
Categories Side Dish
Number Of Ingredients 6
Steps:
- Add 1 cup of brown rice to a microwavable bowl
- Add 2 cups of water to brown rice
- Cover with paper towel
- Microwave on medium heat for 15 minutes
- Mix rice and check to see if it is cooked - might need additional 4-7 minutes
- Drizzle olive oil in pan and heat on medium heat for 1 minute
- Add garlic to pan and cook for 1 minute
- Place broccoli rabe in pan and cook for approx 5 -7 minutes
- Reduce heat to low
- Top with parmesan cheese and mix
- Remove from heat and chop broccoli rabe into 1.5 inch pieces
- Mix together rice and chopped broccoli rabe in the broccoli rabe pan
- Plate & Enjoy!
BROCCOLI RABE WITH GARLIC
Provided by Ina Garten
Time 25m
Yield 4 to 5 servings
Number Of Ingredients 6
Steps:
- Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.
SMOKY CHICKEN, BROCCOLI RABE AND WILD RICE CASSEROLE
Provided by Damaris Phillips
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a 12-inch enameled cast-iron skillet over medium-low heat. Add the onions and celery and saute until tender, about 5 minutes. Stir in the flour and cook, stirring, to cook off the raw taste, about 3 minutes.
- Whisk together the chicken stock, creme fraiche, sherry vinegar, garlic paste and soy sauce in a medium bowl. Slowly stir the liquid into the onion mixture, whisking the entire time. Lumps might form at first but just keep whisking -- they will go away. Lower the heat to medium-low and continue to cook until the sauce simmers and is thick enough to coat the back of a spoon. Stir in the chicken, rice, broccoli rabe, rosemary, liquid smoke, red pepper flakes and cheese. Top with the sliced almonds and bake until golden brown, 15 to 20 minutes.
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.
BROWN RICE FUSILLI WITH BROCCOLI RABE OR GREENS
This is based on a classic dish from Puglia, in Southern Italy. I love the bitter flavor of the broccoli raab (my 10-year old son and his friends did not). Broccoli raab is a member of the brassica family and brings to the dish the cancer fighting phytonutrients that this family of vegetables is famous for, plus a substantial wallop of calcium, potassium, folate, and vitamins C, K, and A.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Trim off the bottoms of the broccoli raab stems and slice the remaining part of the stems about 1/2 inch thick. When the water comes to a boil, season generously with salt and add the broccoli raab. Cook for 4 minutes, or until tender, and transfer using a spider or a slotted spoon to a bowl of ice cold water. Let sit for a few minutes and drain. Squeeze out water and chop fine. Set aside the water for the pasta.
- Heat the oil over medium heat in a large nonstick skillet and add the garlic and red pepper flakes. Cook until the garlic smells fragrant, 30 seconds to a minute, and add the broccoli raab. Toss together for a minute, season to taste with salt, and remove from the heat but keep warm.
- Bring the water back to a boil and add the fusilli. Cook al dente, about 9 minutes. Stir 1/2 cup of the pasta water into the greens. Drain and toss the pasta with the greens and cheese. Serve at once.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 8 grams, Carbohydrate 71 grams, Fat 14 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 514 milligrams, Sugar 1 gram
SAUTEED BROCCOLI RABE
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside.
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.
BAKED BROCCOLI RABE WITH PARMESAN
Broccoli rabe usually doesn't make it past a sauté pan with garlic and olive oil, nor does it need to. But the extra step of baking it in the oven with a shower of grated Parmesan on top - a suggestion from the chef John Schenk that was written up in a 1997 Minimalist column - is one to try. Blanch the broccoli rabe until it's bright green and nearly tender, then cook it in a pan with golden toasted garlic. From there, put it in a baking dish, sprinkle with cheese, and bake until it the cheese melts, which Parmesan does unevenly - but in a good way. This is a recipe that can easily be started, stopped and picked back up later, either after the blanching or after the sautéing. It can also be served at room temperature, so despite the three-step cooking process, it's pretty flexible.
Provided by Mark Bittman
Categories dinner, lunch, quick, salads and dressings, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to boil. Preheat the oven to 350 degrees. Drop broccoli rabe into the water, and cook until bright green and tender, about 3 minutes. Remove, and plunge into ice water. Drain.
- Place 2 tablespoons olive oil in a skillet, and turn heat to medium-high. Toast garlic in oil until golden. Chop broccoli rabe into pieces, about an inch or two long, and add to skillet. Toss, then turn off heat.
- Add broccoli rabe mixture to a baking dish. Sprinkle with grated cheese, and bake until cheese melts, about 10 minutes. Serve hot.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 1 gram
BROWN-RICE CAKES WITH SAUTEED FENNEL, BROCCOLI RABE, AND RICOTTA
Crisp on the outside, chewy in the middle, these rice cakes are simpler than they appear. Just mix brown rice with ground fennel seeds and egg whites, and panfry.
Provided by Martha Stewart
Categories Lunch Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Heat 1 1/2 teaspoons oil in a large nonstick saute pan over medium-high heat. Add fennel, and reduce heat to medium. Add 1/4 teaspoon salt. Cook, tossing once, until golden, 6 to 7 minutes. Clear a small space in pan, and add 1/2 teaspoon oil and the garlic. Saute, stirring, until garlic is fragrant and beginning to turn golden, 1 to 2 minutes. Add 1/3 cup water, cover, and reduce heat to low. Cook until fennel is tender, about 2 minutes. Raise heat to medium-high; add remaining water, the broccoli rabe, and 1/2 teaspoon salt. Cover, and cook, stirring once, until greens are tender, about 3 minutes more. Uncover pan, and let sit.
- Heat 2 teaspoons oil in another large nonstick saute pan over medium-high heat. Meanwhile, whisk egg whites in a medium bowl until very foamy and starting to turn white but not stiff. Stir in rice, fennel seeds, and 1/2 teaspoon salt. Drop 4 separate spoonfuls (about half the batter) into pan, and spread each into a 3-inch round. Cook until golden brown, crisp, and set, about 3 to 4 minutes. Flip, and cook 1 minute. Keep cakes in a warm oven if desired. Wipe out pan, and repeat process with remaining oil and batter.
- Divide cakes and vegetables among 4 plates. Top with ricotta, drizzle with oil, season with pepper, and scatter with basil.
Nutrition Facts : Calories 341 g, Cholesterol 16 g, Fat 13 g, Fiber 5 g, Protein 15 g, SaturatedFat 4 g, Sodium 491 g
BROCCOLI BROWN RICE PILAF
This is one of my favorite low-fat dishes-it's delicious! Rosemary, garlic, almonds and sunflower kernels flavor the broccoli and rice. Sometimes I add cooked cubed chicken for a complete meal. -Mari Condit of Brooklyn Center, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet coated with cooking spray, saute rice until lightly browned. Add the broth, rosemary and garlic; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is almost tender. , Stir in the broccoli, almonds, sunflower kernels, salt and pepper. Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with a fork.
Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
ROASTED BROCCOLI RABE
If you've never roasted broccoli rabe, this recipe will be a revelation. The high heat renders the stems and florets tender while the leaves crisp around the edges, like kale chips but with a spicy broccoli bite. Make sure not to crowd the pan or everything will steam rather than roast. This recipe will also work with regular broccoli. Cut the head up into bite-sized pieces and add 5 to 10 minutes to the cooking time.
Provided by Melissa Clark
Categories dinner, quick, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees. Toss broccoli rabe with olive oil, salt and red pepper flakes. Toss garlic cloves into rabe and spread on a sheet pan.
- Roast rabe for about 10 minutes. It's done when the stems are tender and the leaves are crisp at the edges.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 183 milligrams, Sugar 0 grams
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
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
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