- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 425 kcal
Quick summary
“A traditional side dish in Rio and Brazilian cuisine, broccoli rice features loose grains cooked together with broccoli florets and chopped stems sautéed in olive oil with golden garlic and onion. It is worth making to enrich daily meals with vivid color, vegetable fibers, and pronounced flavor.”
What you need to know
- O refogado prévio do brócolis com alho e azeite libera os compostos aromáticos que vão perfumar toda a água do cozimento
- O cozimento com a panela tampada em fogo brando permite que o vapor cozinhe o arroz e amacie os talos por igual
- O descanso de 5 minutos com a tampa fechada é fundamental para os grãos terminarem de secar antes de soltar com o garfo
Ingredients
Main
- 2 cups of rice
- 4 cups of water
- 1 bunch of broccoli, washed and chopped
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Salt to taste
- Black pepper to taste
Instructions
Principal
- Em uma panela, aqueça o azeite e refogue a cebola até ficar transparente.
- Add the garlic and sauté for 1 more minute, being careful not to burn.
- Add the chopped broccoli and sauté for 2-3 minutes until slightly wilted.
- Add the rice to the pot and mix well to incorporate it into the seasonings.
- Add the water, salt, and black pepper to taste, and let it boil.
- As soon as it boils, reduce the heat to low, cover the pot, and cook for 20 minutes.
- Turn off the heat and let the rice rest for 5 minutes before serving.
- Fluff the rice with a fork and serve warm.
Chef's tips
- Aproveite tanto os floretes quanto os talos finamente picados do brócolis para reduzir desperdícios e agregar texturas variadas
- Utilize água já fervente ao despejar sobre o arroz refogado para acelerar o processo e manter a coloração verde dos vegetais
- Evite mexer o arroz durante o cozimento com a panela tampada para não quebrar os grãos e não liberar amido em excesso
Variations
- Salpique alho laminado frito bem dourado e sequinho por cima do arroz no momento de servir para criar contraste crocante
- Adicione castanhas-de-caju picadas torradas ou amêndoas laminadas sobre a travessa pronta
- Rale um pouco de queijo parmesão ou meia cura sobre o arroz ainda quente para derreter suavemente entre os grãos
Substitutions
- O azeite de oliva pode ser substituído por óleo de milho, óleo de girassol ou manteiga para refogar o alho
- O brócolis comum pode ser substituído por brócolis do tipo ninja ou do tipo ramoso fresco fatiado fino
- A cebola branca picada pode ser trocada por 1 talo médio de alho-poró picado em rodelas finas
How to store
Store the broccoli rice in an airtight container in the refrigerator for up to 3 days. To reheat while maintaining moisture, place 2 tablespoons of water in a covered pan over low heat or cover the dish in the microwave.
Can it be frozen?
Broccoli rice can be frozen in airtight containers or bags for up to 60 days. To reheat, microwave directly with the lid slightly open for about 3 minutes, stirring halfway through.
What to serve with
Classic partner for grilled fish fillets, baked cod, chicken parmigiana, or charcoal-grilled chicken. It also makes a very good lunch dish with carioca beans and mixed salad.
Frequently asked questions
How to keep broccoli bright green in cooked rice?
Sauté briefly and add already boiling water, respecting the 20-minute cooking time without opening the lid to prevent the chlorophyll from oxidizing.
Why did my broccoli rice get mushy?
This happens if you add water beyond the measure or stir the grains during cooking; keep the ratio of 2 parts water to 1 part rice.
Can I use frozen broccoli to make this rice?
Yes, thaw beforehand, drain well, and chop finely before sautéing with the garlic and olive oil in the pan.
Do broccoli stalks get tough in the rice?
No, as long as they are peeled if they are very thick and chopped into very small cubes, cooking in the same time as the rice.
