Asian Broccoli and Rice

April 2, 2020  •  Side Dishes

Sometimes you just want white rice – like when I served Jambalaya on Fat Tuesday this year. Or when you want to layer it with Momofuku’s Bo Saam. But most of the time, rice as a simple side dish is boring and bland, so I always seek to make it a little more exciting. Like stirring Spicy Cilantro Sauce into the rice. Or adding parmesan and pistachios to white rice. When I recently made some soy and honey glazed chicken legs for dinner (recipe coming soon), I adapted this rice dish from a NY Times recipe. With the addition of the broccoli, this is a perfect complement, but could also stand on its own as a vegetarian entree.

Asian Broccoli and Rice
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 6
  • 1½ cups basmati rice
  • 2¾ cups water
  • ½ teaspoon salt
  • 1 tablespoon minced shallot
  • 2 tablespoons soy sauce
  • 1 garlic clove, minced
  • 1 teaspoon ground dry ginger
  • ½ teaspoon ground cumin
  • Pinch of cayenne pepper
  • 1 tablespoon agave
  • 1 lime, zested and juiced
  • 6 tablespoons grape seed oil
To Finish
  • ¼ cup chopped cilantro
  • ¼ cup chopped toasted cashews
  • 3 scallions, chopped
  • 2-3 cups broccoli florets (1 small head), steamed to desired level of softness
  • Black sesame seeds, for garnish, optional
  1. Combine the rice, water, salt and shallot in a medium saucepan, cover, bring to a boil, then reduce and simmer for 15 minutes. Turn off heat and let rice stand until the water is fully absorbed, then fluff with a fork.
  2. While the rice is cooking, make the dressing. Combine the soy sauce, garlic, ginger, cumin, cayenne, agave, lime zest, lime juice and grape see oil in a small covered container. Shake well until fully emulsified.
  3. Stir the cilantro, cashews, scallions, and broccoli into the rice, then stir in the dressing. If desired, garnish with black sesame seeds.

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