Friday, September 13, 2013

Cheesy Broccoli Rice {Foodie Friday}

Since we're all still recovering from the dessert of August I thought this would be a proper time to introduce you to some vegetables.

Broccoli is one of my favorites and one of the few that my toddler will actually eat. This cheesy broccoli rice is easy to throw together and is sure to please any picky eater. DH loves it too, and it makes a near-weekly appearance at our house. I like to add lots of salt, but salt and pepper can be added to your taste.

One Year Ago: Black Beans and Rice

Cheesy Broccoli Rice

1 TB olive oil
¼ cup chopped onion
1 cup long-grain white or brown rice
2 ½ cups low sodium chicken or vegetable broth
Kosher or coarse salt
2 ½ cups coarsely chopped broccoli
½ cup (2 oz) grated yellow or white cheddar cheese, preferably sharp
1 TB unsalted butter
Freshly ground black pepper
Chopped fresh Italian (flat leaf) parsley (optional), for garnish

1.       Heat the olive oil in a medium size saucepan over medium heat. Add the onion and cook until tender and golden, about 4 minutes. Add the rice and stir until it is well mixed with the onion and is glistening and somewhat translucent, about 2 minutes.
2.       Add the broth and season the rice with salt to taste. Stir well, increase the heat slightly, and let come to a simmer. Cover the pan, reduce the heat to medium low, and let the rice simmer gently until most of the liquid has been absorbed, about 15 minutes.
3.       Stir in the broccoli  and cover the pan again.
4.       Let the rice simmer until it is cooked through and the broccoli is crisp tender about 5 minutes. Remove the pan from the heat and let the rice sit, covered, for about 3 minutes. Stir in the cheese and butter. Taste for seasoning, adding more salt as necessary and pepper to taste. Garnish the rice with parsley, if using. Serve hot.

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