Nov 29, 2010

Sweet Citrus and Broccoli Rice

Citrus and Broccoli Rice

I have to come up with evil schemes to get my kid to eat broccoli. He hates it with the fiery passion of a thousand burning suns. Confession booth open? Can’t say I’m crazy about it either—it’s not so much the flavor I don’t care for as it is the structure.

I only like to eat it when it’s added to something like my Pasta Gratin or Penne Rigate.

But I wanted to find more ways to cook it and actually like it. I’ve always been obsessive when it comes to finding ways to eat things I don’t really care for. It worked with bell peppers but absolutely didn’t work for cilantro, I still hate it.

This time I threw some rice and onions into the equation. Plus, I sweetened it with a home-made stir-fry syrup that I spiked with fresh notes such as lemon, ginger and garlic. Must admit we really liked it like this.


Ingredients:

1 pound broccoli 
2 small onions 
4 to 5 cups cooked rice
2/3 cup sugar
2 cups water
rind of 1 lemon
juice of 1/2 a lemon
thumb size piece of ginger 
3 garlic cloves (2 bruised and 1 grated)
1/2 tsp chili flakes
1 tbsp soy sauce
1 tbsp fish sauce
salt and pepper


Directions:

First things first, the steamed rice. I use my rice steamer for it. Can’t imagine my life without my steamer.
Citrus and Broccoli Rice

Combine the sugar with the water.
Citrus and Broccoli Rice

Use a vegetable peeler on your lemon, that way you avoid getting too much of the white pithy stuff underneath. It can taste bitter. If you like a heavier lemon flavor go for the rind of 2 lemons.
Citrus and Broccoli Rice

Bruise two of the garlic cloves and peel and slice up the ginger. Add it to the sugar-water.
Citrus and Broccoli Rice

Dump 1/2 a tsp chili flakes in there for a little kick and spice it up with 1 tbsp soy sauce and 1 tbsp fish sauce.
Citrus and Broccoli Rice

Bring it to a boil, lower the heat and let it simmer for 20 to 25 minutes. Stir now and then.
Citrus and Broccoli Rice

Cut really small florets of broccoli.
Citrus and Broccoli Rice

And slice an onion in quart-rings.
Citrus and Broccoli Rice

After roughly 20 to 25 minutes you will notice the syrup staying bubbly after stirring. Turn off the heat.
Citrus and Broccoli Rice

Sieve the syrup. It should make for a little less than a cup of syrup, it should be enough for 2 times. Store it in the fridge.
Citrus and Broccoli Rice

Heat 2 tbsp oil and sauté the onions over high heat for a minute or two before adding the broccoli florets.
Citrus and Broccoli Rice

Grate the garlic and add it to the skillet.
Citrus and Broccoli Rice

Season with a good pinch of salt and pepper and cook the broccoli until tender but with a bite, 5 minutes or so.
Citrus and Broccoli Rice

Pour half the sauce in there—more if you like it really sweet—and let it simmer for a minute.
Citrus and Broccoli Rice

Add 4 or 5 cups of cooked rice and squeeze the juice of 1/2 a lemon in there. Let it all heat through.
Citrus and Broccoli Rice

I think it was the slight sweetness and the citrus flavor of the dish that worked miracles on the broccoli for us.
Citrus and Broccoli Rice

Serve it with something like chicken in sweet and sour sauce to get the full effect! Recipe to follow.

Sweet Citrus and Broccoli Rice
Ingredients
    1 pound broccoli
    2 small onions
    4 to 5 cups cooked rice
    2/3 cup sugar
    2 cups water
    rind of 1 lemon
    juice of 1/2 a lemon
    thumb size piece of ginger
    3 garlic cloves (2 bruised and 1 grated)
    1/2 tsp chili flakes
    1 tbsp soy sauce
    1 tbsp fish sauce
    salt and pepper
Directions
    Cook the rice in salted water.

    Combine the sugar, water, lemon peel, bruised garlic, peeled and sliced ginger, chili flakes, soy and fish sauce. Bring to a boil and simmer over low heat for 20 to 25 minutes while stirring now and then, until it turned into a fragrant syrup.

    Cut the broccoli into very small florets and slice the onions in quart-rings.

    After roughly 20 to 25 minutes you will notice the syrup staying bubbly after stirring. Turn off the heat. Sieve the syrup.

    Heat 2 tbsp oil and sauté the onions over high heat for a minute or two before adding the broccoli florets and grated garlic. Season with a good pinch of salt and pepper and cook the broccoli until tender but with a bite, 5 minutes or so.

    Pour half the sauce in there, let it simmer for a minute before adding the rice and squeeze in the lemon juice. Let the rice heat through.
Meal type: side dish
Servings: 4
Copyright: © kayotickitchen.com
Oct 14, 2010

Onion Confit

Confit is a posh name for something you cook the heck out of until it ends up looking like jam. Or marmalade. Nah, seriously, it’s a way of preserving foods by cooking it in (its own) fat. This can be meat, poultry, vegetables or fruit. It usually ends up looking like jam. It’s been a while since my last good onion recipe—admit my Mezgaldi was a pretty darn good recipe—and…