Herbed Rice with Broccoli
Elevate your weeknight dinners with the vibrant and wholesome flavors of Herbed Rice with Broccoli! This quick and easy recipe combines fluffy long-grain white rice, lightly toasted in aromatic garlic and olive oil, with tender broccoli florets for a nutrient-packed centerpiece. Simmered in savory vegetable broth and infused with dried thyme, this dish is a celebration of simple ingredients enhanced by fresh parsley for a burst of freshness. With just 35 minutes from start to finish, this one-pot side or main dish is perfect for busy days yet sophisticated enough for company. Pair it with your favorite protein or enjoy it as a light vegetarian entree—it's versatile, comforting, and irresistibly flavorful! Keywords: herbed rice recipe, broccoli rice dish, vegetarian side, quick rice recipes, healthy dinner ideas.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear, about 1-2 minutes. This step helps remove excess starch for fluffier rice.
In a large saucepan, heat the olive oil over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant while being careful not to let it burn.
Add the rinsed rice to the saucepan and cook, stirring frequently, for 2-3 minutes until the grains are lightly toasted.
Pour in the vegetable broth, then add salt, black pepper, and dried thyme. Stir to combine.
Increase heat to bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice simmer for 10 minutes.
Meanwhile, bring a pot of water to a boil, add a pinch of salt, and blanch the broccoli florets for about 2 minutes until they are bright green and tender-crisp.
Drain the broccoli and set it aside.
After the rice has simmered for 10 minutes, remove the lid and quickly fluff the rice using a fork.
Add the blanched broccoli on top of the rice, cover the saucepan again, and let cook for an additional 5 minutes to allow the broccoli to steam and the flavors to meld.
Remove the pan from the heat and let it sit covered for 5 more minutes to ensure the rice is fully cooked.
Sprinkle the chopped fresh parsley over the rice and broccoli, then gently fold everything together making sure not to mash the broccoli.
Adjust seasoning with additional salt and pepper if needed and serve warm.
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3540 mg | 154% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 9.4 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1026 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
