Categories: Rice, Side Dish

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/4 cup finely chopped onion
• 1 cup long grain white rice or 1 cup medium-grain white rice
• 2 cups low sodium chicken broth
• 1/2 teaspoon salt
• 2 cups broccoli florets
• 1/4 cup grated parmigiano-reggiano cheese (plus extra for topping)
• 2 tablespoons unsalted butter

Directions

1. Let the oil get heated in a large wide saucepan; add in the onion; cook, stirring over medium heat for 5 minutes or until tender but not browned.

2. Stir in the rice until coated.

3. Stir in the broth and salt; heat to boiling.

4. Cover and cook over medium heat for about 15 minutes or until the water is absorbed and the rice is tender.

5. Meanwhile, put the broccoli in a vegetable steamer set over 1 inch of boiling water in a covered skillet or saucepan; steam 6-8 minutes or until tender.

6. When the rice is cooked, stir in the ¼ cup cheese and the butter.

7. Spoon into a serving bowl and top with the broccoli; sprinkle with a little extra cheese.

Email to a friend | Print this recipe | Back