Fresh From the Garden: Broccoli Rice with Lemon Herb Dressing

| June 9, 2009 | 4 Comments

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Mmm . . . from garden to table. Or more accurately, from our garden to our table.

This is the dish I made with our harvested broccoli recently. The flavor of the broccoli was delicate and mild, more gentle than usual … and totally enhanced by the dressing. Shawn and I have agreed that broccoli will be a repeat in our garden beds next year … hopefully with even more success than this year.

I’m having visions of doubling or tripling the number of raised beds in our backyard so that we can plant even more next year. More fresh spinach (which I was hesitant to even plant this year!), more broccoli, more peppers, more tomatoes. More, more, more. (No more red cabbage though. I have no idea what we will do with nine heads of it as it is). I love that we’ve all pitched in tending to the gardens — Will and Paige helping to pull weeds, Shawn mulching carefully around each plant . . . It’s been a wonderful family effort to grow. And we are just at the beginning of a season of truly homegrown foods. I love that.

We all really liked this (yes, the kids and the vegetable-phobic husband too!) dish. It went beautifully with pork on the first night and steak tonight … oh yea, we did eat the leftovers tonight. His idea. Love that too. This is versatile but it’s also easy (don’t be fooled by the length of the recipe, it really is easy … and I broke it up into three parts that are done consecutively so there is absolutely no confusion).

Try it, you’ll like it.

Broccoli Rice with Lemon Herb Dressing
serves 6-8

Dressing

2 tbsp fresh lemon juice
1 oz extra virgin olive oil
1/2 tbsp fresh minced thyme
1 tsp fresh minced rosemary
1/2 tsp kosher salt
pinch pepper

Whisk all of the ingredients together. Set aside while cooking (so flavors can develop a bit).

Broccoli Mixture

1 tbsp extra virgin olive oil
2 cloves garlic, minced
2 cups fresh chopped broccoli

In a medium skillet, heat the olive oil over medium heat. Add garlic and cook, stirring, for one minute. Stir in the broccoli and cover. Cook 3-5 minutes until broccoli is tender.

Final Dish

1 recipe dressing
1 recipe broccoli
4 cups cooked white rice
salt

Combine the dressing and broccoli and let sit for 5-10 minutes. Stir in the rice. Salt to taste. Serve.

Category: rice

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (4)

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  1. patsyk says:

    what a nice way to use your homegrown broccoli! I wish I could have planting beds, but we have too many deer that wander through our neighborhood.

  2. Sarah, this recipe sounds like my ultimate comfort food. I simply love broccoli and rice together. Definitely bookmarking this one, thanks!

  3. Georgia says:

    I just happened upon your site today while searching for a recipe for sweet potato fries. What a great blog! I’ll definitely be following from now on.
    Thanks!
    Georgia
    ps. the fries were yummy! (and the hubby loved them too) :)
    Also at: jacobandgeorgia.blogspot.com

  4. maris says:

    I bet this tasted even better knowing it came from your very own backyard!

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