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Rice with Broccoli and Cheese

Pikantne Vegetarian Dishes Main Dishes 25 min Easy 23 wyświetleń ~23.99 PLN - (0)
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Description

Creamy rice with crispy broccoli and melted cheese is a simple, seasonal vegetarian meal. The dish combines the tenderness of cooked rice with the boldness of yellow cheese and the freshness of broccoli; it has a pleasant, creamy texture and green accents. Inspired by Polish home cooking: quick, full of vegetables, and hearty. Serve with a salad of spring parsley or pickled cucumber; it pairs well with a light white wine or sour yogurt as a side. It looks aesthetically pleasing on a white plate with a sprinkle of pumpkin seeds.

Ingredients Used

Ingredients (15)

Servings:
4
  • Ryż długoziarnisty 300 g
  • Broccoli 400 g
  • Cheese 150 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • Milk 50 ml
  • Water 600 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • Nutmeg 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Parsley 0.5 pęczek (~15 g)
  • Lemon 0.4 szt. (~30 g)
  • Roasted pumpkin seeds 20 g
💰 Szacowany koszt dania: ~23.99 PLN (6.00 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the ingredients: peel and finely chop the onion, crush and finely chop the garlic, grate the cheese on a coarse grater. Separate the broccoli florets from the stem: cut the larger ones into smaller pieces, slice the thick part of the stem. Measure out 300 g of rice and 600 ml of water.

Ingredients: Onion, Garlic, Cheese, Broccoli, Ryż długoziarnisty
Use a cutting board and a sharp knife. A coarse grater gives a better texture to the melted cheese. Instead of grating, you can cut the cheese into thin slices, but it will melt more slowly.

Cooking rice

2

Rinse the rice under cold running water in a sieve, rubbing the grains with your hands until the water is almost clear (this removes excess starch). In a medium pot with a capacity of 2–3 l, bring 600 ml of water to a boil with 1 pinch of salt. Once the water is boiling, add the rice, stir once, cover with a lid, and reduce the heat to the lowest setting. Cook for 12-15 minutes without lifting the lid, until the rice absorbs the water and is tender.

Ingredients: Ryż długoziarnisty, Water, Salt
Use a pot with a thick bottom, 2–3 l. Do not stir the rice while cooking, otherwise it will become sticky. After 12 minutes, check with a fork: the grains should be soft in the middle but not mushy.

Blanching the broccoli

3

While the rice is cooking, bring another pot with about 1 liter of salted water to a boil. Add the broccoli florets and blanch for 2–3 minutes, until they are bright green and tender but still crisp. Immediately transfer the broccoli to a bowl of very cold (ice-cold) water to stop the cooking process and preserve the color. Drain and set aside in a colander.

Ingredients: Broccoli, Salt, Water
Use a strainer and a bowl with ice-cold water (you can add a few ice cubes). Blanching for too long (>4 min) will cause the broccoli to lose its firmness and color.

Frying

4

In a large skillet, heat 1 tablespoon of canola oil with 15 g of butter over medium heat. Add the chopped onion and sauté for 4–5 minutes until it becomes translucent and slightly golden. Add the minced garlic and sauté for another 30–40 seconds until fragrant (be careful not to burn it).

Ingredients: Rapeseed oil, Butter, Onion, Garlic
The best is a wide pan 26–28 cm. Use a wooden spoon for stirring. If the onion starts to brown quickly, reduce the heat — we want it translucent, not burnt.
5

To the sautéed onion and garlic, add the drained rice (transfer it with a spoon to the pan) and pour in 50 ml of milk. Stir for 2–3 minutes over low heat until the milk is partially absorbed and the rice becomes creamy. This will give the dish a velvety consistency.

Ingredients: Ryż długoziarnisty, Milk
Use a wide spatula or a wooden spoon. Don’t overdo it with the milk — add it gradually to control the consistency. If the sauce is too thick, you can add 1–2 tablespoons of the broccoli cooking water.

Frying and combining

6

Reduce the heat to very low. Add 2/3 of the grated yellow cheese to the pan and stir vigorously for 1–2 minutes until the cheese melts and forms a smooth, creamy mixture with the rice. Season with 2 pinches of pepper, 1 pinch of nutmeg, and salt if needed (taste first, the cheese may be salty).

Ingredients: Cheese, Black pepper, Nutmeg, Salt, Ryż długoziarnisty
Keep the pan on low heat so the cheese melts nicely but doesn't burn. If the mixture is too thick, add 1–2 tablespoons of hot water from cooking the rice.
7

Gently fold the blanched broccoli florets into the pan with the rice and cheese. Heat together for 1–2 minutes, just enough for the broccoli to warm through evenly and combine with the creamy mixture.

Ingredients: Broccoli, Ryż długoziarnisty
Gently stir to avoid crushing the broccoli. If the broccoli is very large, cut the bigger florets in half before adding.

Finishing

8

Transfer the dish to a platter or portion it onto plates. Squeeze half a lemon (optional) for freshness, sprinkle with the remaining grated cheese, chopped parsley, and toasted pumpkin seeds (optional) for crunch.

Ingredients: Lemon, Cheese, Parsley
Use a knife to squeeze the juice from the lemon without seeds. Additionally, you can add a bit of freshly ground pepper just before serving.

Serving

9

Serve the rice with broccoli hot. The dish tastes great with the addition of sour natural yogurt or a simple cucumber salad. If you prepared a larger amount, set aside a portion to cool slightly before placing it in a container.

Ingredients: Parsley
Wide plates are best for a nice presentation of the dish; use a spoon to serve the portion and a teaspoon to refine the herbs on top.

Fun Fact

💡

Broccoli was cultivated in ancient Rome, and it only made its way to Poland on a larger scale in the 20th century. The combination of broccoli and cheese is popular because cheese enhances the sweetness of the vegetable and softens its bitterness.

Best for

szybki obiad w tygodniu wegetariański lunch spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve immediately after preparation to keep the cheese creamy. A spoonful of natural yogurt with each serving or slices of fresh cucumber will complement it. For a more pronounced flavor, use cheese with a higher maturity.

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days. To reheat, use a pan with a little milk or water, warming over low heat, stirring to regain a creamy consistency. Freezing the dish is not recommended, as the cheese will change texture.

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