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
THAI NOODLE BOWLS WITH BROCCOLI
Build a meal around one color, like this noodle bowl topped with broccoli, cucumber and mint.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the dressing: Whisk the vinegar, 1/4 cup water, the lime juice, fish sauce, sugar, ginger, scallions and chile pepper in a medium bowl; set aside.
- Make the noodle salad: Cook the noodles as the label directs; drain and set aside. Whisk 2 tablespoons vegetable oil, the fish sauce, sugar and lemongrass in a large bowl; add the broccoli and toss to coat.
- Heat the remaining 2 teaspoons vegetable oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add the broccoli in a single layer and cook until charred on one side, about 4 minutes. Flip and continue cooking until crisp-tender, about 2 more minutes.
- Assemble the bowls: Divide the noodles among 4 shallow bowls; top with the broccoli, cucumber, celery, lettuce and mint. Drizzle with the dressing and top with fried onions, peanuts and the reserved scallion greens.
CHICKEN AND BROCCOLI THAI CURRY
This recipe started from the back of a Thai Kitchen curry paste jar. A few modifications and I lost my main reason for wanting to go out for Thai. Now we can have it whenever we want in the comfort of home. Use chicken or beef or eliminate the meat and use your favorite vegetables. This is a versatile and tasty recipe.
Provided by luvinlif2k
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan combine curry paste and coconut milk and heat.
- Just before boiling, reduce heat and simmer for 5 minutes.
- Add remaining ingredients and simmer for 10-15 minutes.
- Serve over freshly cooked rice.
Nutrition Facts : Calories 446.9, Fat 32.2, SaturatedFat 21.9, Cholesterol 72.6, Sodium 1347.4, Carbohydrate 13.1, Sugar 7.4, Protein 29.3
THAI CHICKEN AND BROCCOLI STIR-FRY
Make and share this Thai Chicken and Broccoli Stir-Fry recipe from Food.com.
Provided by PalatablePastime
Categories Chicken Breast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in wok over medium-high heat; add garlic, lemongrass, and chiles, heating until they become fragrant, then add chicken to wok.
- Stir-fry chicken 3-4 minutes, or until chicken is cooked through; remove from pan and set aside.
- Add another 1/2 tbsp oil to wok if needed; allow to heat and add broccoli florets, stir-frying for about 3-4 minutes or until broccoli is crisp-tender.
- Return chicken to pan with broccoli and stir well.
- Stir together peanut butter with chile sauce, galanga powder, and the juice of the half of lime until smooth; add to pan along with the fish sauce and blend well.
- Add chopped basil right at the end, stir well and serve (with steamed jasmine rice!).
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
EASY RED THAI CURRY WITH CHICKEN AND BROCCOLI
This easy Thai curry with chicken and broccoli takes very little time and is nice and spicy. You can of course adjust the amount of curry paste to your liking.
Provided by Eli
Categories World Cuisine Recipes Asian Thai
Time 26m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a deep skillet over medium-high heat and saute chicken until browned, 2 to 3 minutes. Add garlic and curry paste and cook until fragrant, about 2 minutes. Pour in coconut milk and season with sugar and salt. Mix well. Add broccoli, cover, and simmer until broccoli is soft, about 7 minutes. Sprinkle with green onions.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 18 g, Cholesterol 33.6 mg, Fat 18.8 g, Fiber 3 g, Protein 13.4 g, SaturatedFat 12.3 g, Sodium 760.2 mg, Sugar 7.9 g
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- Put the chopped broccoli stalk into a food processor and pulse until it is finely chopped like grains of rice. Tip out into a bowl and then repeat with the broccoli florets.
- Put the shallots, garlic, ginger and lemongrass in the food processor and pulse until finely chopped.
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