Rice Pilaf with Roasted Broccoli

Rice Pilaf with Roasted Broccoli | Green Valley Kitchen

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




  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.