Hi there– Rice is nice. It’s one of those staples in the cupboard that seem to fit in most anywhere– Chinese stir fry, Mexican burritos, Spanish paella, most any chicken or pork dish… So when I rushed through the market and grabbed an already roasted chicken for dinner this week, planning the meal on my 5 minute drive home, I knew I had a big bag of rice waiting in the cupboard.
This recipe couldn’t be simpler, but it makes your dinner with rice just a little more delicious. (and may be one way to get kids to eat broccoli–It worked with 2 of our 3 grand-girls!)
1 smallish yellow onion, chopped fine
1 splash of olive oil
1 clove garlic, minced
1 cup rice
1/2 tsp. salt
1 head of broccoli
Heat the olive oil in a pot. Drop in the chopped onion and cook til it’s tender but not yet browned. Add in the garlic and cook just a minute more. Then stir in the rice, salt and 2 cups of water. Let it simmer on low for 10 minutes and take it off the heat.
Meanwhile, chop just the broccoli flowerettes (throw away the stems– or save them for soup) into smallish bits (makes about 2 1/2 cups) and put them in a microwave proof bowl with 1/2 cup of salted water. Cook for 3 or 4 minutes, just until the broccoli is tender (not soggy!)
Stir the broccoli into the cooked rice and serve it hot.