Broccoli Confetti Rice
God bless broccoli, that faithful mainstay of supermarkets and produce drawers everywhere.
- 4 Tbsp. unsalted butter
- 1 tsp. cumin seeds
- 1 large shallot, halved through root end, thinly sliced crosswise into half-moons
- Kosher salt
- 1½ cups cooled, cooked long-grain brown or white rice
- 2 medium heads of broccoli (1½–2 lb. total), stems trimmed, florets coarsely chopped (about 4 cups)
- 1 bunch scallions (about 6), thinly sliced
- ½ small bunch dill, finely chopped
- ½–1 large jalapeño (depending on heat preference), finely chopped
- Zest of 1 lemon
- 1 cup golden raisins
- 1 cup salted, roasted almonds, coarsely chopped
- ¼ cup (or more) fresh lemon juice or white wine vinegar
- 7 oz. feta, crumbled
- Heat 4 Tbsp. unsalted butter in a large skillet over medium. Add 1 tsp. cumin seeds and cook, stirring constantly, until fragrant, about 45 seconds. Add 1 large shallot, halved through root end, thinly sliced crosswise into half-moons, and a large pinch of kosher salt and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add 1½ cups cooled, cooked long-grain brown or white rice and cook, stirring occasionally, until warmed through, 2–3 minutes. Add 2 medium heads of broccoli (1½–2 lb.), stems trimmed, florets coarsely chopped (about 4 cups), and a few large pinches of salt and cook, stirring constantly, until broccoli turns bright green but is still very crisp, about 3 minutes. Remove from heat.
- Add 1 bunch scallions (about 6), thinly sliced, ½ small bunch dill, finely chopped, ½–1 large jalapeño (depending on heat preference), finely chopped, zest of 1 large lemon, 1 cup golden raisins, 1 cup salted, roasted almonds, coarsely chopped, and ¼ cup fresh lemon juice or white wine vinegar; mix gently but thoroughly to combine. Gently mix in 7 oz. feta, crumbled. Taste broccoli rice and season with more salt and add more lemon juice if needed.
- Transfer broccoli rice to a platter and serve warm or room temperature. Do Ahead: Salad can be made 2 days ahead. Transfer to an airtight container and chill.
Anytime you’re desperate for a green vegetable to fulfill your quota of “eating the rainbow,” it’s there, silent and sturdy, ready to go into a soup, or salad, or sandwich, or 37 other things. Think of this confetti rice as halfway between salad, side, and substantial vegetarian main. Peppered with more than a full pound of broccoli and just enough rice to fill in the gaps, it’s a textural delight of crunchy almonds, chewy golden raisins, yielding feta, and snappy jalapeño.
The secret to keeping it tasty and not sulfurous is to barely cook the broccoli. Just enough heat to turn it bright green is all that’s needed.
Residual heat and the acid from the lemon juice or vinegar will do the rest. This dish is wonderful served immediately after making, barely warm, or room temperature after it’s sat for an hour or so. It works beautifully as a make-ahead meal prep dish for the week ahead too.
If you’re eating meat, consider serving alongside a pan of chicken.
Recipe information
- Total Time 30 minutes
- Yield 6 servings
Preparation
- Step 1Heat 4 Tbsp. unsalted butter in a large skillet over medium. Add 1 tsp. cumin seeds and cook, stirring constantly, until fragrant, about 45 seconds. Add 1 large shallot, halved through root end, thinly sliced crosswise into half-moons, and a large pinch of kosher salt and cook, stirring occasionally, until softened and translucent, about 5 minutes. Step 2Add 1½ cups cooled, cooked long-grain brown or white rice and cook, stirring occasionally, until warmed through, 2–3 minutes. Add 2 medium heads of broccoli (1½–2 lb.), stems trimmed, florets coarsely chopped (about 4 cups), and a few large pinches of salt and cook, stirring constantly, until broccoli turns bright green but is still very crisp, about 3 minutes. Remove from heat. Step 3Add 1 bunch scallions (about 6), thinly sliced, ½ small bunch dill, finely chopped, ½–1 large jalapeño (depending on heat preference), finely chopped, zest of 1 large lemon, 1 cup golden raisins, 1 cup salted, roasted almonds, coarsely chopped, and ¼ cup fresh lemon juice or white wine vinegar; mix gently but thoroughly to combine. Gently mix in 7 oz. feta, crumbled. Taste broccoli rice and season with more salt and add more lemon juice if needed. Step 4Transfer broccoli rice to a platter and serve warm or room temperature. Do Ahead: Salad can be made 2 days ahead. Transfer to an airtight container and chill.
