Broccoli Parmesan Rice Side Dish

Rice is one of my favourite side dishes. It is cheap, simple to make, and pairs well with anything. But plain old rice can get boring after a while. So we have to jazz it up now and again. That's what today's post is all about-taking plain old rice and making something craveable out of it with little effort. Today, I present to you my Broccoli Parmesan Rice. It is a side dish that goes with anything and one that you'll want to have with everything. Ready to check it out? You can find the recipe directly below, but keep reading for more information. Now, let's get cooking!

Jump to:

• Broccoli Parmesan Rice Ingredients
• Cooking Broccoli Parmesan Rice
• Finishing and Serving The Rice
• What to Serve With Broccoli Parmesan Rice
• Recipe

Broccoli Parmesan Rice Ingredients

Spices and Seasonings

If you wanted, you could take some rice, throw some broccoli and parmesan cheese in there and call it a day. I'm sure that would taste alright. But why not take a few extra seconds, and add a bit more flavour? I used onion powder, garlic powder, salt, and pepper to do that. The only thing crazy about this is the flavour these few spices add to the broccoli parmesan rice. You can find all the measurements in the recipe above.

The Rice

I like basmati rice. It is my go-to for most things, so it makes sense that I'm using it for my broccoli parmesan rice. But, it's important to remember that not all basmati (or any rice) is the same. Different brands process their rice differently, so you must read the instructions on the rice package to ensure you are using the proper amount of liquid and cooking the rice for the correct length of time.

The brand of rice I'm using requires a standard 2:1 liquid to rice ratio and a 12-minute simmer followed by a 5-minute rest. Most basmati will be the same rice to liquid ratio, but the cooking time may vary from 12 to 17 minutes. Again, consult the package the rice came in for ratios and cooking time.

One tip that makes a real difference: rinse your basmati rice before cooking. Place it in a fine mesh strainer and run cold water over it until the water runs clear. This removes excess starch and results in fluffier, more separate grains rather than a sticky clump. It takes an extra minute but the difference in texture is well worth it.

Other Ingredients

The other ingredients you need for this broccoli parmesan rice are frozen broccoli (a note on this in a second), parmesan cheese (real parmesan only), butter, milk, and water.

I used frozen broccoli for this recipe because I had it on hand. It is also much cheaper than fresh broccoli right now. It is February as I'm writing this, and I live in Atlantic Canada-"fresh" broccoli is coming from a long way away. By the time it gets here, it has lost many of its nutrients. So, frozen vegetables are generally more nutritious than "fresh" ones this time of year.

There is one thing to keep in mind, though. Frozen vegetables release liquid when heated. So, I cut the volume of liquid down a little bit to accommodate that. If you use fresh broccoli, use 2 cups of liquid to 1 cup of rice. If you enjoy broccoli-based dishes, you might also want to try my roasted lemon parmesan broccoli-it makes a wonderful side dish on its own.

Cooking Broccoli Parmesan Rice

To cook the broccoli parmesan rice, put everything in a pot, put it on a burner over high heat and bring it to a boil, stirring gently every 20 to 30 seconds. Once it starts to boil, put a tight-fitting lid on the pot, turn the heat down to low and simmer the rice for 12 minutes (or whatever time is needed for your specific rice).

It is best to use real parmesan for this. If you only use the powdered stuff, add it once the rice is cooked. Once the required time has passed, take the pot off the heat, DO NOT LIFT THE LID, and let it sit for 5 minutes.

Resisting the urge to peek is one of the hardest parts of cooking rice, but it really does matter. Every time you lift the lid, steam escapes, and that steam is what finishes cooking the rice. Even a quick peek can result in undercooked, crunchy grains. Trust the process, set a timer, and walk away.

Finishing and Serving The Rice

The final step is to gently fluff the rice with a fork and serve. This rice goes great with chicken, turkey, salmon, haddock, ham, pork chops, or lots of other things that I can't think of at the moment. The point is that this dish is incredibly versatile, and I hope that it becomes a standard in your repertoire.

When fluffing, use a fork rather than a spoon. A spoon can crush the grains and make the rice mushy, while a fork gently separates them and keeps everything light and fluffy. If you'd like to add a finishing touch, a small drizzle of olive oil or an extra sprinkle of parmesan on top just before serving adds a lovely bit of richness.

What to Serve With Broccoli Parmesan Rice

There are some dishes that you look at and think, "Okay, that seems alright, but it doesn't seem up my alley." If that's what you're thinking, I promise you are wrong. This Broccoli Parmesan Rice is even better than you imagine it is, and it is worth making. I seriously believe that this will become a side dish you come back to repeatedly.

Here are some of my favourite pairings for this rice:

• Chicken: Whether it's roasted, grilled, or pan-seared, chicken and this rice are a match made in heaven. Try it with my molasses balsamic glazed chicken for a truly special meal.
• Salmon or haddock: The mild flavour of the rice complements fish beautifully without overpowering it.
• Pork chops: A simple pan-seared pork chop alongside this rice makes for an easy and satisfying weeknight dinner.
• Ham: Leftover holiday ham pairs wonderfully with the cheesy, savoury flavour of this rice.

This broccoli parmesan rice is the kind of humble side dish that quietly steals the show at dinner. It's affordable, it's easy, and it's absolutely delicious. Once you've made it, I think you'll agree that plain rice just won't cut it anymore.

Recipe