Broccoli rice

Broccoli rice

Cabana The Cookbook
Martin Poole

Broccoli rice is popular at buffets and parties, even if broccoli itself isn’t seen that often. We tried it at Sat’s Galeto in Rio and loved the garlicky flavour and vibrant green flecks the broccoli gives the rice. For our own (optional) variation, we sometimes add creamed spinach, which gives a richer flavour and a more intense green colour.


Quantity Ingredient
1 head broccoli
3 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
3/4-1 teaspoon garlic salt, to taste
300g basmati or long-grain rice, cooked, (cooked weight)
freshly ground black pepper


  1. Remove the broccoli stalk and save it for another dish. Finely chop the broccoli florets. Heat the olive oil in a large shallow pan, preferably non-stick. Add the onion and cook gently for 6–8 minutes, until soft and translucent but not coloured. Add the garlic and cook for 1 more minute, until fragrant. Stir in the broccoli and garlic salt. Add a small splash of water and cook for 2–3 minutes, until the broccoli is tender and a vibrant green colour. Add the rice and stir well, breaking up any large lumps. Continue to stir-fry for a few more minutes until the rice is hot. Season with black pepper and more salt if needed. Spoon into warmed bowls and serve immediately.


  • To make the rice even greener, stir some creamed spinach through at the end. Rinse 500 g spinach and drain in a colander. Bring 125 ml double cream to the boil in a small pan and reduce it by half. Heat a wide, shallow pan, add the spinach and cook for a few minutes until wilted, then tip into a sieve and press it to squeeze out the juices. Put the spinach and cream in a blender and process to a smooth purée. Season with salt, pepper and a pinch of grated nutmeg and stir it through the rice just before serving. You can freeze any leftover purée in small portions to be used later, or in other recipes.
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