While my mom was visiting us here in Germany, she reminded me about something I used to make all the time when I was in high school. My interest in cooking was really starting to blossom then, although I still didn’t really get into cooking until we moved over here – guess I was just spoiled by all of mom’s awesome cooking!
The dish was really simple, consisting of broccoli, carrots and rice with a bit of flavoring thrown in. So as I was making Baked Garlic Parmesan Chicken (which was an overnight fav in our house and I have cooked every week since finding the recipe – especially serving left over breasts on French bread rolls the next day – SOOO good!) and I figured I would see if I could scrounge up the recipe somewhere.
I am really excited to try this with carrots and broccoli from our garden later this year! 😉 I will probably go with a bit more spice next time around also because it’s just not got a lot of flavor – but it is pretty healthy!
Rice with Broccoli and Carrots
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Cuisine: German
Ingredients
- 1 cup long grain rice
- 1 head of broccoli cut into bite-size pieces (about 10 oz)
- 4 carrots (peeled and sliced)
- 1 tablespoon butter
- 2 tablespoon olive oil
- 3 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon cracked sea salt
- 1/2 teaspoon garlic powder
Instructions
- Cook rice according to package directions. Generally it’s 1 cup of rice to 2 cups water.
- Cook broccoli in small pot of boiling salted water for 5 minutes or until tender-crisp. Drain.
- Cook carrots in small pot of boiling water for 6 to 8 minutes or until they pierce gently with a fork.
- In a large saucepan, heat butter, oil and garlic until warmed. Toss rice, broccoli and carrots into saucepan and coat with butter mixture. Toss with cheese and black pepper. Serve hot with extra Parmesan cheese, if desired.
[wpurp-searchable-recipe]Rice with Broccoli and Carrots – – long grain rice, head of broccoli cut into bite-size pieces (about 10 oz), carrots (peeled and sliced), butter, olive oil, garlic, grated Parmesan cheese, cracked black pepper, cracked sea salt, garlic powder, , Cook rice according to package directions. Generally it’s 1 cup of rice to 2 cups water.; Cook broccoli in small pot of boiling salted water for 5 minutes or until tender-crisp. Drain.; Cook carrots in small pot of boiling water for 6 to 8 minutes or until they pierce gently with a fork.; In a large saucepan, heat butter, oil and garlic until warmed. Toss rice, broccoli and carrots into saucepan and coat with butter mixture. Toss with cheese and black pepper. Serve hot with extra Parmesan cheese, if desired.; ; – – German – Featured – Food[/wpurp-searchable-recipe]
