Broccoli-Rice Pilaf
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
A simple pilaf-style side dish where rice is toasted in oil with aromatics, then cooked with broccoli florets. Ready in 30 minutes.
Ingredients
- 7.39 ml olive oil
- 0.5 onion finely chopped
- Kosher salt and pepper
- 0.5 clove garlic finely chopped
- 118 ml long-grain white rice
- 296 ml broccoli florets chopped
Nutrition (per serving, estimated)
Estimated based off 6 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 106 mg
- Iron: 2.9 mg
- Magnesium: 36.5 mg
- Phosphorus: 143 mg
- Potassium: 389 mg
- Zinc: 1.16 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 7.39 ml olive oil
- Kosher salt and pepper
- 118 ml long-grain white rice
Prepare
- 0.5 onion, finely chopped
- 0.5 clove garlic, finely chopped
- Chop 296 ml broccoli florets
Let's Cook
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Step 1.
In a medium saucepan, heat ½ tablespoon olive oil over medium heat. Add the finely chopped onion, season with ¼ teaspoon each salt and pepper, and cook covered, stirring occasionally, until tender, 6 to 8 minutes.
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Step 2.
Stir in the finely chopped garlic and cook for 1 minute, until fragrant.
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Step 3.
Add ½ cup long-grain white rice and stir to coat the grains with the oil and aromatics. Add 1 cup water and bring to a boil.
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Step 4.
Reduce the heat to low, cover, and simmer for 12 minutes.
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Step 5.
After 12 minutes, add 1¼ cups chopped broccoli florets on top of the rice without stirring. Continue cooking covered until the rice is just tender, 3 to 5 minutes more.
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Step 6.
Remove the saucepan from the heat and let it stand covered for about 5 minutes, until the broccoli is tender. Fluff with a fork before serving.