I am a huge broccoli and cauliflower lover and this rice dish is very good on the side of almost any meat. I have also made a fresh loaf of bread and ate it for lunch with a little salad. I first found this recipe in my Taste of Home Cookbook but it can also be found online.
Stove Top
If you have zero ingredients then this recipe will cost about $15.86 as of November 2022.
- If you have a fully stocked pantry this recipe will cost about $11.38.
I do not include salt and pepper in the cost of this recipe.
Recipe serves: 8
Serving size: 3/4 cup
Equipment needed: 1 deep fry pan with a lid
Total time: 45 minutes
Equipement
Let's grocery shop!
I do not include salt and pepper because I assume it is already in your pantry. If you have a fully stocked pantry you will save about $4.48.
Pantry & Spices
Total: $4.48 as of November 2022
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1 pound unsalted butter $4.48
Grocery
Total: $11.38 as of November 2022
-
1 bunch fresh parsley $0.98
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1 garlic bulb $0.67
-
1 onion $0.60
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1 pound carrots $0.98
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12 ounces broccoli $1.83
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12 ounces cauliflower $2.78
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1 bag long grain rice $0.82
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1 can chicken broth $0.72
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1 block cheddar cheese $2.00
Let's prep!
Ingredients
Prep
Ingredients
| 1 medium onion |
| 1 tablespoon butter |
| 2 medium carrots |
| 1.5 cups cauliflower |
| 1.5 cups broccoli |
| 1 cup long grain rice |
| 2 garlic cloves |
| 1.5 cups chicken broth |
| 1 cup reduced fat cheddar cheese |
| 1 tablespoon fresh parsley |
| 3/4 teaspoon salt |
| 3/4 teaspoon pepper |
Prep
- Gather all the ingredients as well as measuring tools.
- Mince 2 cloves of garlic and place in a small prep bowl; set aside.
- Peel and thinly slice 2 carrots; set aside
- Chop 1 tablespoon fresh parsley
- Chop 1 onion; set aside
- Break apart 12 ounces of cauliflower (about 1 inch pieces)
- Cut up 12 ounces of cauliflower (about 1 inch pieces)
- Place 1.5 cups of chicken broth in a measuring cup
- Shred 1 cup (4 ounces) cheddar cheese
Let's cook!
- In a large skillet melt butter over medium heat then sauté onion and carrots for 10 minutes.
- Add and bring to a boil:
- 12 ounces cauliflower
- 12 ounces broccoli
- 1 cup long grain rice
- 2 minced garlic cloves
- 1.5 cups chicken broth
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- Reduce heat to medium low then cover for 20 to 25 minutes until rice is tender.
- Keep an eye on the rice. I usually check after 15 minutes to ensure there is enough liquid and the rice is not burning.
- Remove from heat and stir in 1 tablespoon minced fresh parsley and 1 cup of shredded cheese. Enjoy!
This recipe can also be found in Menu 6 – Family of 4
