I cooked this cheesy broccoli rice in college for the first time when I wanted something fast, light and more comforting. It was no problem at all to bring this meal together in my dormitory kitchen, and at the time when it would have made a simple pot of rice to cook, I made a whole meal-fluffy rice, tender broccoli and sharp, melting cheese, combined in a simple, hearty, silent bowl.
A pot, fewer dishes
I used to cure the broccoli and cook the rice separately, but nowadays I use a stew technique for less excitement and less dishes for washing. A few minutes before the rice is finished, I sprinkle in bite-sized broccoli pieces. They dampen into a perfect tender crispy-Geresindess on the grains.
You can get creative with the spices if you want, but I still stick to my sleeping halls for this dish – a spoon of garlic salt aromas of the rice while cooking, and then I add a few loops black pepper at the table. Some Franks Redhot or Cholula hot sauce may occasionally find their way into the bowl when I want a little step.
Simply recipes / Coco Morante
Preparing the broccoli
For the broccoli, I choose a properly large crown with a head with densely packed flowers, which measures a diameter of about five inches. In contrast to a full broccoli head, the crown has already removed the tougher lower part of the stem. I almost use the whole, cut off every brown area at the base, then chopped the rest of the stem into 1/2-inch pieces and separate the flowers into about 1-inch or bite-sized blooming. You want everything beautiful and small so that it will cook quickly.
Choose your cheese
As an Oregoner, I am partially on our fantastic Tillamook Sharp Cheddar. It has a great taste, melts beautiful and is beautiful and rich, with less water content than varieties that I tried. Cabot Sharp Cheddar, Trader Joe’s unexpected Cheddar or even an aged Gouda are really good. Simply choose an aromatic melting cheese and you can get started.
I still enjoy this as a meal, but it is also good as a side dish next to the roast (or rotisserie) chicken, baked salmon or another protein. Remains stay in the fridge for up to three days. Heat a portion in the microwave and the cheese melts directly back into the rice and make it just as comfortable the next day.
Simply recipes / Coco Morante
Cooking mode
(Keep your screen awake)
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1 1/2 Cup Long grain White ricelike basmati or jasmine
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1 teaspoon Garlic salt
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1 crown broccoli (to 10 Ounce), cut into mouth-faced flowers and 1/2-inch stems stem
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1 1/2 Cup crushed (6 Ounce))) Charfer Cheddar cheese
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Freshly ground black pepper to taste
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Rinse out the rice:
Rinse the rice under cold flowing water until the water is largely clear, in a fine mesh sieve and then drain well.
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Par-Cook The Rice:
Add the rinsed rice, 2 1/4 cups of cold water and the garlic salt in a medium-high heat in a medium-sized (3 to 4-quart) pot. When the rice begins to simmer (after about 5 minutes), cover the pot with a tight -fitting lid. Reduce the heat to low and let it simmer for 10 minutes.
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Add the broccoli:
Remove the lid, sprinkle the broccoli quickly onto the rice in an even layer, cover it again, put the heat to medium low and cook it for another 5 minutes.
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Add the cheese and serve:
Remove the pot from the stove. Let it stand for a final 5-minute break. Carefully insert the rice with a fork and sprinkle it 1 cup of cheese. Use a serving spoon to gently fold the cheese and be careful not to break up the rice grains too much.
Shovel the rice in bowls. Top with the remaining 1/2 cup of crushed cheese together with a few loops black pepper. Serve warm.
Cooling cooling lines in a densely amazed container for up to 3 days. To warm up 1/2 teaspoon or so sprinkle water over a portion and for about 1/2 minutes or to hot microwaves.
Do you love the recipe? Let’s star and a comment below!
Simply recipes / Coco Morante
| Nutritional information (by portion) | |
|---|---|
| 277 | Calories |
| 15g | Fat |
| 23g | Carbohydrates |
| 14g | protein |
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| Nutritional information | |
|---|---|
| Portions: 4 | |
| Amount per serving | |
| Calories | 277 |
| % Daily value* | |
| 15g | 19% |
| Saturated fat 8g | 42% |
| 42 mg | 14% |
| 700 mg | 30% |
| 23g | 8% |
| Dietary 3G | 9% |
| Total sugar 1g | |
| 14g | |
| Vitamin C 46 mg | 230% |
| Calcium 337 mg | 26% |
| Iron 1mg | 7% |
| Potassium 265 mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
