Irresistible Rice with Broccoli | The Secret is how you Cook the Broccoli

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Using water reduces cost while still providing moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often cheaper and provide similar protein.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions are less expensive and add freshness.

Cut a head of fresh broccoli into small florets, ensuring to cut from the stem to avoid losing pieces.

Cut larger florets into smaller, uniform pieces for even cooking.

Place florets in a sieve and rinse under cold running water, then dry in a salad spinner or with a dish cloth.

Mince 4 cloves of garlic.

In a saucepan, add 3 cups of vegetable broth and 1/4 teaspoon of saffron threads; heat over medium-high heat.

In a large frying pan, heat 2 tablespoons of extra virgin olive oil over medium heat for 2 minutes.

Add broccoli florets to the pan, coating them in olive oil, and cook for 3 minutes without mixing to achieve a crusty sear.

Flip the broccoli florets and cook for another 3 minutes without mixing, then remove from the pan and set aside.

In the same pan, add 1 tablespoon of extra virgin olive oil and minced garlic; mix continuously for about 10 seconds to avoid burning the garlic.

Add 1 cup of uncooked round rice and a 15-ounce can of rinsed chickpeas to the pan; season with sea salt and black pepper, and mix gently.

Slowly add the hot saffron-infused vegetable broth to the pan, raising the heat to medium-high and mixing quickly to distribute ingredients evenly.

After 8 minutes, when most of the broth is absorbed but some remains, add the seared broccoli back into the pan and mix to combine.

Cover the pan and lower the heat to low-medium; simmer for 3 to 4 minutes until the broth is fully absorbed and broccoli is cooked.

Remove from heat and finely grate 1/4 cup of manchego cheese over the rice.

Top with finely chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens