You must already be tired of knowing how good broccoli is for your health. So, there is no excuse to start including this vegetable in your daily life. Do you want to know how? Discover 6 quick and easy broccoli recipes you can make for lunch or dinner. What will not be missing is the flavor. Plus, of course, vitamins and nutrients! Choose your favorite dishes and discover the versatility of this ingredient:
Learn 6 quick and easy broccoli recipes for lunch
Rice with broccoli
Time: 30 minutes
Performance: 4 servings
Difficulty: easy
ingredients
- 3 tablespoons of oil
- 1 chopped onion
- 2 minced garlic cloves
- 2 cups of uncooked rice, washed and drained
- 1/4 glass of dry white wine
- 3 cups of vegetable broth
- 4 cups of broccoli in bunches
- Salt to taste
- 3 tablespoons of grated Parmesan cheese
Method of preparation
Put the oil, onion and garlic in a skillet over medium heat. Fry until the onion is wilted and the garlic is golden. Add the rice and mix. Add the wine and wait for it to evaporate (about 1 minute). Add the vegetable broth, broccoli and season with salt. Cover the pan, lower the heat and cook until the water dries. Mix half of the grated cheese with the rice still in the pan. Transfer to a serving dish, sprinkle with the rest of the grated cheese and serve.
Pasta with broccoli
Time: 20 min
Performance: 6 servings
Difficulty: Easy
ingredients
- 6 tablespoons of butter
- 1 diced onion
- 4 crushed garlic cloves
- 1 kg of dried, desalinated, cooked and chopped meat
- 3 cups broccoli, cooked al dente, chopped
- Salt and black pepper to taste
- 1 pack of cooked durum wheat pasta (500 g)
- 1/2 cup of pasta cooking water
- Freshly grated Parmesan for sprinkling
Method of preparation
In a pan, melt the butter over medium heat and brown the onion and garlic for 4 minutes. Add the dried meat and sauté for 3 minutes. Add the broccoli and sauté for 2 minutes. Mix the sauté with the cooked pasta, add the cooking water kept aside, mix and sprinkle with the Parmesan. Serve immediately.
Cauliflower and broccoli broth
Time: 40 min
Performance: 4 servings
Difficulty: easy
ingredients
- 4 tablespoons of oil
- 1 chopped onion
- 2 minced garlic cloves
- 4 cups of cauliflower in bunches
- 2 cups of water (tea)
- 1 vegetable stock cube
- 2 cups (tea) of milk
- 2 cups of broccoli cooked in bunches
- Salt and grated nutmeg to taste
- 1 cup (s) of diced Parmesan cheese
Method of preparation
In a skillet over medium heat, sauté the onion and garlic for 3 minutes or until wilted. Add the cauliflower, water, vegetable broth, milk and cook until soft. Remove from heat, allow to cool and blend in a blender until smooth. Return the broth to the pan over medium heat, add the broccoli and season with salt and nutmeg. Remove from the heat, add the Parmesan and serve.
Chicken breast with broccoli and carrots
Time: 30 minutes
Performance: 5 servings
Difficulty: easy
ingredients
- 1 sliced ​​carrot
- 2 tablespoons of butter
- 1 cup of fresh or frozen peas
- 5 chicken breast fillets
- 1 cup green beans (sliced)
- Salt and black pepper to taste
- 1 cup of bunched broccoli
Method of preparation
Steam the carrots, peas and green beans for 5 minutes or until tender. Add the broccoli and cook for another 5 minutes or al dente. Heat half the butter in a skillet over high heat and brown the chicken fillets for about 2 minutes per side. Season with salt, pepper and arrange on a serving dish. Melt the remaining butter in a skillet over medium heat and add the vegetables. Fry, season with salt, pepper and transfer to the plate. Serve immediately.
Light crepioca with broccoli
Time: 30 minutes
Performance: 2 units
Difficulty: easy
ingredients
- 4 egg whites
- 2 gems
- 6 tablespoons of tapioca starch
- 1/2 cup chopped parsley (green)
- 1 pinch of salt
Filling
- 250 g of crumbled ricotta
- 100 g of chopped cherry tomatoes
- 2 cups broccoli (cooked and chopped)
- 1 teaspoon of fried dehydrated garlic
- 2 tablespoons of oil
Method of preparation
In a bowl, mix all the ingredients for the filling and set aside. In a bowl, beat the egg whites and yolks until fluffy. Add the tapioca, the green smell, the salt and mix. Pour half of the mixture into a non-stick pan, put on low heat and let it set. Invert and let it set on the other side. Spread half of the filling over the dough and fold it in half. Repeat the procedure to make another crepioca. Serve, as desired, with a salad.
Carrot and broccoli soufflé
Time: 45 minutes
Performance: 5 servings
Difficulty: easy
ingredients
- 1 bunch of broccoli in bunches
- Salt and black pepper to taste
- 1 grated carrot
- 1/2 chopped onion
- 4 tablespoons of oil
- 2 cups diced mozzarella
- 4 tablespoons of wheat flour
- 1 cup (tea) of milk
- 5 eggs (separate egg whites and yolks)
- 1 teaspoon of baking powder
- oil for greasing
- 1 cup (s) of grated Parmesan cheese
Method of preparation
Cook the broccoli in salted water until tender. Drain, put in a bowl and let cool. Add the carrot, onion, mozzarella and set aside. In another bowl, mix the oil, flour, milk, yeast and egg yolks. Add the vegetable mixture, season with salt and pepper and mix well. With the electric whisk, beat the egg whites until stiff. Add the previous mixture and mix gently. Pour into a greased medium and high refractory, sprinkle with Parmesan cheese and place in a preheated medium oven (180ºC) for 20 minutes or until golden. Serve immediately.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
