Creamy Garlic Broccoli Rice

January 14, 2021

Creamy Garlic Broccoli Rice
Finish your broccoli!” "Eat your broccoli or you can't have dessert!" "If you feed your broccoli to the dog one more time, you're grounded!"
I'm sure we've all been threatened in a similar way with broccoli by our moms.
They wanted us to grow up healthy, so they made us consume spoonfuls of the cruciferous vegetable despite our disapproval.
Chances are that, growing up, we didn’t like it that much, even if it was referred to as “tiny trees” or other cutesy names. Maybe that happened because it was mostly served kind of mushy or slathered in cheese. Maybe it was just one of those vegetables that you had to eat — like some sort of punishment.

Creamy Garlic Broccoli Rice
But as I showed to you time and again broccoli can be delicious (in pasta, gratins, casseroles, or on their own.)
I believe that to be profoundly true and today I will produce further evidence to prove my case.
Enters this Creamy Garlic Broccoli Rice.
A delicious side dish that is loaded with broccoli goodness and savory cheddar.
Half vegetable, half rice, and just enough cheese to get those endorphins flowing without being too heavy. All in all a gluten-free dish that is perfect for even the pickiest eaters.

Creamy Garlic Broccoli Rice
This is also the kind of recipe that I really like because it’s easy enough someone learning to cook can follow along, but also something a home chef extraordinaire can appreciate.
This Creamy Garlic Broccoli Rice is just that. Simple, classic flavors that come together for the perfect side dish.
I recommend making a big batch and eating it for several meals over the coming days and/OR freezing it for a future last minute meal!

Creamy Garlic Broccoli Rice
Creamy Garlic Broccoli Rice                                                                                                                Print this recipe!

Serves 4

1 broccoli head, cut into florets (should yield about 2 cups)
2 tablespoons butter
1 garlic clove, minced
1 ½ cups rice (I used arborio)
2 ½ cups vegetable broth
½ cup freshly grated sharp cheddar (or grated Parmesan cheese)
Salt and pepper to taste


Fill a large bowl with iced water and set aside.
Bring a pot of salted water to a boil, add broccoli florets and cook for 5 minutes.
Fish the florets out of the water with a slotted spoon and drop them in the iced water.
Allow them to cool for 5 minutes.
Drain broccoli florets and transfer to the bowl of a food processor fitted with the blade attachment. Alternatively you can use a blender or an immersion blender.
Add a couple of tablespoons of cold water and puree until smooth and creamy. Set aside.
In a saucepan melt the butter over low heat.
Add minced garlic and sauté for about 4 minutes, until fragrant. Keep an eye on the garlic the whole time, you don’t want it to brown or it will turn bitter (use the smallest burner you have if necessary.)
Add rice and increase the heat to medium-high and sautè for 3 minutes, stirring constantly.
Add vegetable broth, bring to a boil over medium-high heat, reduce to a simmer, cover, and cook for 12 minutes.
Add broccoli cream, give a good stir, cover and cook for further 6 to 8 minutes or until the rice is cooked through.
Remove from the heat add Parmesan cheese (or cheddar) and give a good stir.
Cover and let stand for 3 to 4 minutes.
Take a taste and adjust seasoning as needed. Serve immediately!

Nutrition facts

One serving yields 356 calories, 10 grams of fat, 55 grams of carbs, and 12 grams of protein.