5 recipes with broccoli for lunch

See how to use this vegetable to create delicious dishes

Broccoli are a highly nourishing food, rich in vitamins, minerals, fibers and antioxidants that contribute to the health of the body. Its versatility in the kitchen is a big differential, as it can be consumed in many ways, being an excellent option to make lunch tastier.

Next, take a look at 5 recipes with broccoli for lunch!

Broccoli and gratin cauliflower with cheese

Ingredients

• 1/2 florici broccoli
• Cauliflower flowers 1/2
• 2 tablespoons of butter
• 2 tablespoons of wheat flour
• 500 ml of milk
• Salt, ground black pepper and nutmeg nuts to taste
• 100 g grated mozzarella
• 50 g of grated Parmesan
• Waterfall

Methods of preparation

In a pan, put the water and bring over medium heat to a boil. Add a pinch of salt and cook the broccoli and cauliflower for 3 minutes. Drain and set aside. In a pan, melt the butter over low heat and add the flour, stirring well to form a golden dough. Gradually add the milk, stirring constantly not to jump. Season with salt, nutmeg and black pepper. Cook until it thickens. In a refractory, distribute broccoli and cauliflower and pour the white sauce over. Sprinkle the mozzarella and grated Parmesan. Bake in a preheated oven at 200 ° C for about 15 minutes. Serve later.

Broccoli pancakes with chicken

Ingredients

Mass

• 1 cup of milk tea
• 1 cup of wheat flour
• 2 eggs
• 1/2 cup of tea cooked broccoli and chopped
• 1 tablespoon of olive oil
• Gets up to taste
• Olive oil

Filling

• 1 boiled and grated chicken breast
• 1 tablespoon of olive oil
• 1 chopped garlic tooth
• 1/2 chopped onion
• 1/2 cup of tomato sauce
• 1/2 cup of boiled and chopped broccoli
• Rooms and black pepper ground to taste

Methods of preparation

Mass

In a blender, beat the milk, wheat flour, eggs, broccoli, olive oil and salt until the homogeneous mixture. Over medium heat, heat a non -stick pan and a fat with a little olive oil. Pour a small shell of pasta and spread a thin disc. Cook for about 1 minute or until golden brown. Turn and brown on the other side. Repeat the process until the end of the entire dough. Reserve.

Filling

In a pan, heat the olive oil over medium heat and brown the onion and garlic until golden brown. Add the grated chicken, the tomato sauce and chopped broccoli. Season with salt and black pepper. Cook for 5 minutes, mixing well, until the filling is humid, but not too liquid. Put some filling at the center of each pancake and wrap. Serve later.

Rice with broccoli

Ingredients

• 1 cup of rice tea
• 2 cups of hot water tea
• 1 cup of tea broccoli cooked and chopped
• 1 tablespoon of olive oil
• 1/2 chopped onion
• 1 chopped garlic tooth
• Rooms and black pepper ground to taste

Methods of preparation

In a pan, heat the olive oil over medium heat and brown the onion and garlic until golden brown. Add the rice and mix for a few minutes to brown well. Add hot water and season with salt. Let it cook until the water dries completely. Turn off the heat and cover the pan for a few minutes to rest the rice. Then release the cereals with a fork and add the broccoli. Mix gently so that broccoli are well distributed in rice. Add a pinch of black pepper. Serve later.

Noodles with broccoli and garlic

Ingredients

• 250 g of spaghetti
• 1 package of broccoli chopped
• 3 tablespoons of olive oil
• 3 chopped garlic cloves
• Rooms and black pepper ground to taste
• Toasted laminate almonds to finish
• Waterfall

Methods of preparation

In a large pan, put the water and bring over medium heat. When boiling, add a spoonful of salt and cook the pasta until al dente. Drain, reserving a little cooking water (about 1/2 cup of tea). While the pasta cooks, cut the broccoli into small pieces. In a pan, put the water and bring over medium heat to a boil. Add a pinch of salt and cook the broccoli for 3 minutes. Drain and set aside.

In a large pan, heat the olive oil over medium heat. Add the chopped garlic and brown until it is slightly brown, without letting it burn. Add the broccoli cooked to the pan with the garlic and brown for 2 minutes. Add the boiled pasta and mix well. Add a little of the reserved cooking water to make the dish moist. Season with black pepper. Serve with rolled almonds.

Broccoli salad with yogurt sauce

Ingredients

Salad

• 1 package of broccoli
• 1/2 grated carrot
• 1/2 sliced ​​onion
• 1/2 cup of cherry tomato tea half cut
• 1/4 cup of chopped walnuts
• Waterfall

Yogurt sauce

• 170 g of natural yogurt
• 1 tablespoon of olive oil
• 1 teaspoon of mustard
• 1 tablespoon of lemon juice
• 1 grated garlic tooth
• Rooms and black pepper ground to taste

Methods of preparation

Wash the broccoli well and cut small flowers. In a pan, put the water and bring over medium heat to a boil. Add a pinch of salt and cook the broccoli for 3 minutes. After cooking, drain and immediately dip a bowl with cold water to maintain the vibrant and crunchy color.

In a bowl, mix natural yogurt, olive oil, mustard and lemon juice. Add garlic, salt and black pepper. Mix well until a homogeneous sauce forms. In a large bowl, mix broccoli, carrots, onion and cherry tomatoes. Add the nuts and season with the yogurt sauce. Mix well to involve all the ingredients. Leave the salad to rest in the refrigerator for about 15 minutes to improve flavors. Serve later.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.