Print

Rice Pilaf with Roasted Broccoli

Rice Pilaf with Roasted Broccoli | Green Valley Kitchen
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rice pilaf with roasted broccoli and almonds. A fragrant rice pilaf with roasted broccoli and toasted almonds – a perfect side dish for Thanksgiving.

Ingredients

Scale
  • For Roasted Broccoli:
  • 1 1/2 pounds broccoli – about 2 medium size heads of broccoli – cut into small pieces
  • 2 tbs olive oil
  • 6 twists of black pepper
  • 2 cloves of garlic – minced or put through a garlic press
  • For the Rice Pilaf:
  • 1 medium onion – diced
  • 2 celery stalks – diced
  • 2 cloves of garlic – minced or put through a garlic press
  • 2 Tbs olive oil
  • 1 cup of basmati rice
  • 1/2 tsp dried thyme
  • 1 3/4 cups of vegetable broth
  • 3/4 cup slivered almonds
  • 1/2 cup fresh parsley – minced

Instructions

  1. Preheat oven to 400 degrees.
  2. Add 2 tbs olive oil to a sauce pan over medium/low heat.
  3. Add diced onions, celery and minced garlic to the sauce pan. Stir occasionally until onions are soft – about 5 minutes. Keep the heat on the low side so it doesn’t burn.
  4. Add the basmatic rice and dried thyme to the onion, celery, garlic mixture and stir for 2 minutes until the rice becomes translucent.
  5. Add the vegetable broth and bring to a boil.
  6. As soon as the rice is boiling, turn down to low – the lowest your burner will go and cover the sauce pan with a lid. Set the timer for 17 minutes.
  7. When the rice is done, remove it from the burner – do not take the lid off – let it rest for 10 minutes with the lid on before fluffing with a fork.
  8. While rice is cooking, toss the chopped broccoli with 2 tbs olive oil and black pepper.
  9. Spread broccoli evenly onto a large baking sheet and put into the oven. Set the timer for 15 minutes.
  10. After 15 minutes, remove broccoli from oven, stir and add 2 minced garlic cloves. Put broccoli back in the oven for 5 minutes.
  11. Toast almonds in a frying pan over medium heat for 2 minutes until lightly browned. Be careful that they don’t burn.
  12. When rice has rested for 10 minutes, fluff with a fork and add to a large bowl. Add roasted broccoli, toasted almonds and parsley. Toss to combine and serve.

Find it online: https://greenvalleykitchen.com/rice-pilaf-roasted-broccoli/