Best Next Day Rice And Broccoli Salad Recipes

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NEXT DAY RICE AND BROCCOLI SOUP



Next Day Rice and Broccoli Soup image

Provided by Food Network

Time 25m

Number Of Ingredients 7

2 tablespoons unsalted butter
1/4 cup chopped onion or shallots
1/2 apple, peeled and finely diced
1 cup or more cooked broccoli, finely chopped
2 cups broth or water
1/4 to 1/2 cup cooked rice
Salt and pepper

Steps:

  • Heat butter in a small saucepan. Add onion or shallots, and apple, cover and cook over low heat for 5 minutes or until tender. Add cooked broccoli, rice and broth, cover and simmer 5 minutes to reheat. Season to taste with salt and pepper. Serve as is, or better yet, puree in blender. If thick, thin with water; adjust seasoning.

BROCCOLI-RICE SALAD



Broccoli-Rice Salad image

Looking for a new side for chicken, fish or beef? A flavored rice mix jump-starts this one that includes broccoli and chickpeas.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 8

1 package (4.4 oz) butter and herb flavor rice and sauce mix
1 box (9 oz) Frozen Broccoli Cuts
1 large green bell pepper, chopped (1 1/2 cups)
1 can (19 oz) Progresso™ chickpeas (garbanzo beans), drained
2 tablespoons chopped fresh chives
1/2 teaspoon grated lemon peel
2 tablespoons vegetable oil
2 tablespoons lemon juice

Steps:

  • Make rice and sauce mix as directed on package. Cool 15 minutes.
  • Meanwhile, cook broccoli as directed on box. Drain; cool 15 minutes.
  • In large bowl, mix cooked rice, cooked broccoli and remaining ingredients. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 400, Carbohydrate 58 g, Cholesterol 5 mg, Fat 2, Fiber 9 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 0 g

BROCCOLI SALAD WITH GARLIC AND SESAME



Broccoli Salad With Garlic and Sesame image

This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid "cooks" the florets a little as ceviche does fish. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. You'll be making this one again.

Provided by Melissa Clark

Categories     quick, salads and dressings, side dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 8

1 1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
3/4 cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.

Steps:

  • In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
  • In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 274 milligrams, Sugar 2 grams

SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD



Skillet Wild Rice, Walnut and Broccoli Salad image

Broccoli flowers catch the nutty, lemony dressing in this winter salad.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings

Time 1h

Yield Serves 6

Number Of Ingredients 14

3 1/2 cups water, vegetable stock or chicken stock
Salt to taste
1 cup wild rice
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar or champagne vinegar
1 teaspoon Dijon mustard
1 small garlic clove, finely minced or puréed
1/4 cup walnut oil
1/4 cup extra virgin olive oil
1/2 pound broccoli crowns, broken into small florets
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh herbs such as chives, dill, tarragon, marjoram
1/4 cup shelled walnuts
Freshly ground pepper to taste

Steps:

  • In a medium saucepan, bring 3 1/2 cups stock or water to boil. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer to a wide, heavy skillet.
  • Make the dressing while the rice is cooking. Whisk together the lemon juice, vinegar, salt, mustard, and the garlic. Whisk in the oils, taste and adjust seasonings. Set aside.
  • Steam the broccoli until just tender, about 4 minutes. Transfer to the pan with the rice. Add the dressing and the nuts and heat through, stirring. Add freshly ground pepper and just before serving stir in the parsley and other chopped herbs. Serve warm.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 18 grams, Carbohydrate 25 grams, Fat 21 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 551 milligrams, Sugar 2 grams, TransFat 0 grams

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