Main Dishesbonappetit
Broccoli Confetti Rice
A filling, party-ready salad or vegetarian main featuring an entire pound of broccoli, golden raisins, and almonds for texture and flavor.
👥 6 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Heat 4 Tbsp. unsalted butter in a large skillet over medium. Add 1 tsp. cumin seeds and cook, stirring constantly, until fragrant, about ⏱️ 45 seconds. Add 1 large shallot, halved through root end, thinly sliced crosswise into half-moons, and a large pinch of kosher salt and cook, stirring occasionally, until softened and translucent, about ⏱️ 5 minutes.
. unsalted butter4 Tbspsalted, roasted almonds, coarsely chopped1 cup. cumin seeds1 tsplarge shallot, halved through root end, thinly sliced crosswise into half-moons1Kosher salt
2
Add 1½ cups cooled, cooked long-grain brown or white rice and cook, stirring occasionally, until warmed through, 2–⏱️ 3 minutes. Add 2 medium heads of broccoli (1½–2 lb.), stems trimmed, florets coarsely chopped (about 4 cups), and a few large pinches of salt and cook, stirring constantly, until broccoli turns bright green but is still very crisp, about ⏱️ 3 minutes. Remove from heat.
½ cups cooled, cooked long-grain brown or white rice1medium heads of broccoli (1½–2 lb. total), stems trimmed, florets coarsely chopped (about 4 cups)2
3
Add 1 bunch scallions (about 6), thinly sliced, ½ small bunch dill, finely chopped, ½–1 large jalapeño (depending on heat preference), finely chopped, zest of 1 large lemon, 1 cup golden raisins, 1 cup salted, roasted almonds, coarsely chopped, and ¼ cup fresh lemon juice or white wine vinegar; mix gently but thoroughly to combine. Gently mix in 7 oz. feta, crumbled. Taste broccoli rice and season with more salt and add more lemon juice if needed.
bunch scallions (about 6), thinly sliced1golden raisins1 cup. unsalted butter4 Tbspsalted, roasted almonds, coarsely chopped1 cup. feta, crumbled7 oz
4
Transfer broccoli rice to a platter and serve warm or room temperature. Do Ahead: Salad can be made 2 days ahead. Transfer to an airtight container and chill.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...