This recipe of broccoli and rice is a classic outline of Rio de Janeiro. It is delicious, colorful and full of consistency. It is quite easy to do any day of the week and a fantastic way to sneak more vegetables in your meals. Served with grilled meats such as chicken or picanha, this favorite rich in flavor brings serious vibrations of Brazilian bar to your home table.
Because I love this Brazilian recipe of broccoli and rice:
HEY, People!!
I am obsessed with broccoli rice – Brazilian broccoli rice.
It is a simple and rather green side dish made with broccoli and rice, then seasoned with fried garlic for extra glam. It is the unknown hero of the Rio bar scene – always on the plate, flexed casually next to grilled meats and stealing the show without even trying.
It is also super popular in Brazilian homes and a great way to beat the vegetables in your meal without making it a whole What.
In Rio, broccoli rice it is generally made with Broccolini Because this is what is most common. And well, we just call it broccoli. That’s why the name.
And yes, you Candies Also use regular broccoli.
Personally, I prefer to use broccoli if the choice is given because I use the stems/stems and the peaks. Using everything (leaves, stems and peaks!) It is the way you get that wonderful green color and all the flavor.
And the stems of Broccolini are just a little More tender and easier to cut (because they are long) and the peaks tend to be more beautiful. A little longer, with some more shades of green …
But we still mix the stems with a blender, so in the end it doesn’t make much difference. Use anything you like most, depending on what is cheaper, depending on which one is available or whatever you find … more beautiful. You do it, my friend.
This recipe always brings me back to barbecue Sunday, Caipirinha in hand and laughter that echo outside the tiles of a neighborhood bar.
I hope you love this recipe as much as me!
Kisses xx
Ingredients
Changing a recipe can lead to a failure. Replacements or changes may have a significant impact on the results, therefore for the best experience, try to follow the original recipe as closely as possible.
- Fresh Broccolini or broccoli (Gambi + Cimette + leaves) – In Brazil, it is common to use Broccolini (Aka “Ninja broccoli“), But both work beautifully. Frozen broccoli or broccolini are not recommended!
- Unreal Long grain white rice – Basmati or jasmine work in a pinch, but traditional white rice keeps it classic.
- Brazilian Sofrit or garlic cloves – This adds the classic Brazilian aromatic rice for which it is known. Don’t jump it!
- Olive oil – For reducing aromatic and pearls the rice. You can also use a neutral oil, such as rapeseed or vegetables.
- Toasted/fried garlic (optional but highly recommended) – This adds that iconic crunch and aroma that makes this dish much more surprising. In some countries, you can buy this pre-fact from the condiment corridor of the grocery store or a spice shop. If you can’t find it, fry a little more while you are jumping for the plate. Triple the amount of garlic and put them aside for topping and leave the rest in the pan to continue with the plate.
For the complete recipe with measurements and instructions, refer to the recipe tab at the end of the post.
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How to prepare Brazilian broccoli rice
Prepare the broccoli. Cut the peaks of the broccoli and set aside. Then, cut the stems approximately and keep them separate.
You would have due approximately 3 cups of stems and leaves and 3 cup cups.
Blend the stems of the broccoli. Add the stems and leaves to a blender or a large kitchen robotAdd the water (or broth, if you feel fantasy) and mix well.
You want to merge quite well so that the stems are finely chopped.
If you do too much and too many forms of “foam” at the top, you can collect some of that foam top, but be careful not to remove the water too much …
Brown the aromatic. In a 4-5 liter pan or a large pot (4-5 liters), heat the olive oil and brown the sophritis (or garlic) until it is fragrant. Do not rush. This is where the flavor is built.
If you fry the garlic for the seasoning, this is time to do it. Prepare a plate with paper towels, fry the extra garlic, which can be cut approximately, laminated or simply chopped regular. Collect and set it aside on the paper napkin once golden.
Add the broccoli and the rice in the pan with the jumped garlic and mix to combine. Add the salt, the water and the pieces of broccoli chopped by the blender, mix and bring to the boil.
Simmer. When the pan reaches a boil, cover with a lid (preferably glass) and reduce the heat to the medium low.
Let it cook over low heat until the seal and water has been absorbed. This will take about 15-20 minutes.
Check. When the water has been completely absorbed, open the lid quickly and check with a fork.
If all the water has disappeared, Take a test of taste for the consistency. The rice should be soft outside but stop inside when you bite it. This is exactly what we want.
Quickly cover the pan again, turn off the heat and leave the pot Sit covered for another 10 minutes. During this period the residual heat will end up cooking the rice.
If your rice is already tender, it is not necessary to wait for 10 minutes. Just let the rice sit in the pot discovered a few minutes before suffocating.
The hot tips of Aline:
If the rice is not cooked through …
Just put the pan on the hob over medium heat and add quite liquid to create a little steam again, like 2-3 tablespoons, cover and cook slowly until al dente. Make sure not to skip the steam rest 10 minutes later!
For More notes of resolution of problems and all my advice on how to perfectly make the riceCheck my Brazilian rice recipe.
Fluff and serve. After 10 minutes of rest, discover the pot and give rice a few minutes to breathe fresh air. After that, fluff with a fork and serve in a bowl or in a plate.
Top with fried garlic. This is optional, but highly encouraged.
After serving the rice, sprinkle some golden garlic at the top for that irresistible crunch.
How to serve broccoli rice
This dish was Done Sitting next to grilled and burned meats, from chicken, juicy Picanha and even pork ribs. It is also surprising with a drizzle of olive oil and a fried egg for a low -button lunch.
Combine it with a caipirinha and you are basically in Rio!
Do you want more ideas? Try it next to it…
How to keep broccoli rice
Keep the leftovers in an airtight container in the refrigerator for a maximum of 3 days. Heated in the microwave oven or in a pan with a splash of water or a little oil to revive the consistency.
Not ideal for freezing – broccoli become soft – but you do it.
Other recipes to try:
For further inspires of Brazilian food, be sure to follow me
Brazilian broccoli rice
This recipe of broccoli and rice is a classic outline of Rio de Janeiro. It is delicious, colorful and full of consistency. It is quite easy to do any day of the week and a fantastic way to sneak more vegetables in your meals. Served with grilled meats such as chicken or picanha, this favorite rich in flavor brings serious vibrations of Brazilian bar to your home table.
- 1 pound broccoli or broccolini approximately 3 cups of stems and leaves, plus 3 cups
- 2 cups of white rice with long cereal, not washed
- 2 spoons of olive oil
- 2 spoons Brazilian Sophitian OR 6 cloves of garlicchopped
- 3 ⅔ cup water 850 ml
- 2 ½ spoons salt
- Fried garlic to serve
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Cut the peaks of the broccoli and set aside. Then, cut the stems approximately and keep them separate. You would have due approximately 3 cups of stems and leaves, as well as 3 cimpy cups.
- Add broccoli aa stems and leaves mixer. Add the water and mix well until it is finely cut. Set aside.
In a 4-5 liter (4-5 liter) pan, heat the olive oil and brown the sophritis (or garlic) until it is fragrant.
- Add the rice and broccoli peaks to the pan and mix to combine. Add the salt, water with pieces of broccoli chopped by mixerMix and bring to a boil over high heat.
When the pan reaches a boil, cover with a lid (preferably glass) and reduce the heat to the medium Bass. Let it cook over slowly until the rice is tender and all the water has been absorbed, about 15-20 minutes.
When the water has been absorbed, it quickly open the lid and check with a fork. If all the water has disappeared and the rice is cooked or almost cooked/raising, turn off the heat and cover the pan again.
Let the pot Sit covered for another 10 minutes. During this period the residual heat will end up cooking the rice if al dente. (If your rice is already entirely tender, it is not necessary to wait for the 10 minutes. Just let the rice sit in the pot discovered a few minutes before suffocating.)
Discover the pot and give rice a few minutes to breathe fresh air. After that, there is a praise with a fork and serve.
Sprinkle some golden garlic at the top. This is optional, but highly encouraged.
Service: 1serviceCalories: 260KcalCarbohydrates: 56GProtein: 7GFat: 0.4GSaturated fat: 0.1GPolynsaturo fat: 0.1GMonolysatuine fat: 0.1GSodium: 1002mgPotassium: 82mgFiber: 2GSugar: 2GVitamin A: 1334IuVitamin C: 70mgSoccer: 80mgIron: 1mg
