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.
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.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 9 Steps:
In a saucepan over high heat, bring broth to a boil. Add in salt and rice; boil 1 minute. Transfer to a 2 1/2 quart casserole dish that has been coated with cooking spray. Cover and bake in a 350° oven for 40 minutes. Add in remaining ingredients and mix well(add more chicken broth if needed). Cover and bake until liquid is absorbed and vegetables are tender, about 20 minutes.
Time 40m Yield 4 Number Of Ingredients 6 Steps:
Heat oven to 400°F. Line cookie sheet with foil; spray with cooking spray. Cook broccoli as directed on box; pour into medium bowl. With kitchen scissors, cut broccoli into 1/4- to 1/2-inch pieces. Add Parmesan cheese, garlic salt and pepper sauce; mix well. Stir in rice. Shape mixture into 4 patties, about 1/2 inch thick. Place on foil-lined cookie sheet. Bake 15 minutes; turn. Bake 15 minutes longer or until light golden brown. Meanwhile, heat marinara sauce. Serve with patties.
Time 40m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350°F. Cook broccoli according to directions on package. Drain well. Add other ingredients. Mix well, put in casserole, cover and bake for 25 to 30 minutes.
Time 30m Yield 8 Number Of Ingredients 8 Steps:
In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes. Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.
Time 30m Number Of Ingredients 11 Steps:
In a medium pan, pour boiling water over the broccoli then boil for 4 mins. Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly. Add the vegetarian, chicken-style pieces and stir-fry for 2 mins more. Drain the broccoli and reserve the water. Tip the broccoli into the wok with the soy, honey, red pepper and 4 tbsp broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.
Time 20m Yield 12 Number Of Ingredients 7 Steps:
In a medium saucepan over medium heat, blend together the water, milk and cream of broccoli soup. Bring to a boil, stir in broccoli, cauliflower and rice. Reduce heat, cover and simmer for 5 to 10 minutes. Remove from heat and allow to stand for another 5 to 10 minutes. Season with salt to taste.
Time 1h35m Yield 8 servings. Number Of Ingredients 14 Steps:
In a Dutch oven, heat oil over medium-high heat. Add onion, red pepper and mushrooms; cook and stir 6-8 minutes or until tender. Stir in rice, garlic and seasonings; cook 1-2 minutes longer., Stir in stock; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until liquid is absorbed and rice is tender. Add shrimp and broccoli; cook 8-10 minutes longer or until shrimp turn pink. Stir in peas; heat through. Freeze option: Place cooled paella in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little stock or water if necessary.
Time 50m Yield 6 Number Of Ingredients 14 Steps:
Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside. Microwave frozen broccoli on microwavable plate uncovered on High 4 minutes; set aside. In 10-inch skillet, heat a few teaspoons of the olive oil over medium-high heat until hot. Add chicken, salt, pepper and red pepper flakes. Cook until golden on outsides and no longer pink in center. Remove chicken to plate. Add onion to the still-hot pan; season with salt, and cook until onion begins to soften and become translucent. Add garlic; cook 60 seconds. Add 2 tablespoons of the olive oil, followed by flour, and stir to make a roux. Cook the roux 1 to 2 minutes or until lightly golden. Gradually beat in the chicken broth with whisk, followed by the milk, and simmer until slightly thickened into a gravy. Either in the skillet (if large enough), or a large mixing bowl, mix the chicken, gravy, broccoli, brown rice, and half of the cheese. Pour mixture into baking dish. In small bowl, mix bread crumbs and melted butter; add remaining cheese, and spread the mixture on top of casserole. Bake about 20 minutes or until top is crisp and golden and casserole is bubbling around edges. Let sit a few minutes before serving.
