Ingredients
Scale
- 1 cup (185 g) uncooked regular long-grain white rice, rinsed and well drained
- 12 ounces (340 g) trimmed, edible fresh broccoli florets and tender peeled stems
- 1/2 medium yellow onion (about 80 g), finely diced
- 4 garlic cloves (about 12 g), divided: 2 minced and 2 thinly sliced
- 1 1/2 tablespoons olive oil, divided (1 tablespoon for rice, 1/2 tablespoon for garlic topping)
- 1 3/4 cups (415 mL) water, measured before blending with the stems
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley, optional, for serving
Instructions
- Cut broccoli into small florets (about 1/2 to 3/4 inch across). Peel thick stems to remove the tough exterior; chop the tender cores. Rinse the rice briefly in a fine-mesh strainer and drain it thoroughly.
- Blend or pulse the chopped stems with exactly 1 3/4 cups measured water until the stems are very finely minced and the liquid is green and speckled. Set aside. Do not add extra water.
- Heat 1 tablespoon olive oil in a medium lidded saucepan over medium heat. Cook the onion for about 3 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds. Stir in the drained rice and toast 1 minute.
- Add the full broccoli-stem water mixture, salt, and pepper. Stir once and bring to a gentle boil. Reduce to low, cover, and simmer for 10 minutes without stirring.
- Quickly spread the small broccoli florets over the rice. Cover again and cook for 7 to 9 minutes more, or until the rice is tender and water is absorbed. If rice is still firm and the pot is dry, add 1 to 2 tablespoons hot water and cook a few minutes longer.
- Turn off the heat and let the rice stand covered for 5 minutes. Meanwhile, warm the remaining 1/2 tablespoon oil in a small skillet over medium-low heat; cook the 2 thinly sliced garlic cloves for 1 to 2 minutes until pale gold, then immediately remove from the hot oil.
- Fluff the rice gently with a fork, transfer to a serving bowl, and top with the golden garlic and optional chopped parsley. Serve warm.
Notes
- Yield: 4 generous side-dish servings. The water amount is the TOTAL water used, including the liquid blended with broccoli stems.
- Use regular raw long-grain white rice, not instant or brown rice; those varieties need different timings and liquid.
- Add florets after the first 10 minutes so they steam without becoming mushy. Remove the thin garlic chips at pale gold because they continue browning in residual heat.
- Refrigerate promptly in shallow containers within 2 hours (within 1 hour above 90°F); use within 3 to 4 days and reheat to 165°F.
- Nutrition is an ingredient-based estimate for the stated recipe only; toppings and substitutions change it.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Vegan