Braised Broccoli and Rice

Name: Braised Broccoli and Rice
Total time: 55 min
Yield: 6 servings
Ingredients: 3 tablespoons peanut or cottonseed oil; 1 large onion, peeled and chopped, about 1 1/2 cups; 1 1/2 cups short-grain brown rice; 4 1/2 cups chicken or beef stock, preferably homemade unsalted and defatted, or low-salt canned chicken or beef broth; 1/4 teaspoon salt, or less if using canned broth; 1/4 teaspoon red pepper flakes; 1 1/2 pounds broccoli; 4 ounces Swiss cheese, grated, about 1 1/3 cups

By Jacques Pepin

Total Time: 55 minutes
Rating: 4(19)
Comments: Read comments

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Ingredients

Yield:6 servings

3tablespoons peanut or cottonseed oil
1large onion, peeled and chopped, about 1½ cups
1½cups short-grain brown rice
4½cups chicken or beef stock, preferably homemade unsalted and defatted, or low-salt canned chicken or beef broth
¼teaspoon salt, or less if using canned broth
¼teaspoon red pepper flakes
1½pounds broccoli
4ounces Swiss cheese, grated, about 1⅓ cups

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil in a large, sturdy saucepan. Add the onion and cook over medium heat for 6 to 8 minutes, stirring occasionally, until browned.
Step 2
Add rice, stir well, and then add stock, salt and red pepper flakes. Bring mixture to a boil, cover, reduce heat to very low, and cook for 35 minutes.
Step 3
Meanwhile, peel the broccoli stems. Cut stems into ½-inch pieces and flowerets into 1-inch pieces.
Step 4
When rice has cooked for 35 minutes, place broccoli on top of rice (don't stir). Cover and cook over low heat for 10 minutes. Add grated cheese, stir, and serve immediately.

Ratings

4 out of 5

19 user ratings

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Comments

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Beecaver1 month ago

A bit too much stock wasn’t absorbed. The taste was very bland, even though I added a lot of red pepper flakes. I had to double the cheese

Dave1 year ago

Seemed to need more seasoning or perhaps higher quality ingredients.

Apples'nOranges7 years ago

I added seasoned, chopped, chicken thighs at the end that had been previously cooked sous vide (see Kenji's directions at the Serious Eats site) and stored for quick meals. This is exactly the recipe I was looking for. Thanks!

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