Next Day Rice And Broccoli Salad Recipes

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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

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.

ORZO AND BROCCOLI SALAD (NO MAYO)



Orzo and Broccoli Salad (No Mayo) image

Light-tasting salad with orzo, broccoli, olives, pine nuts, Parmesan, and feta. Perfect accompaniment to grilled meats. Can be served warm or cold. Leftovers are delicious the next day. Recipe was discovered on scuba vacation on Little Cayman Island.

Provided by HOWEWASS

Categories     Orzo

Time 25m

Yield 6

Number Of Ingredients 10

1 ½ cups uncooked orzo pasta
1 bunch fresh broccoli, cut into florets
¼ cup olive oil
3 tablespoons pine nuts
½ teaspoon crushed red pepper flakes
¾ cup sliced black olives
½ cup grated Parmesan cheese
¼ cup chopped fresh basil
3 ½ ounces crumbled feta cheese
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.
  • Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.
  • Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 43.4 g, Cholesterol 20.6 mg, Fat 19.4 g, Fiber 3.7 g, Protein 14.4 g, SaturatedFat 5.7 g, Sodium 461 mg, Sugar 3.8 g

NEXT DAY RICE AND BROCCOLI SALAD



Next Day Rice and Broccoli Salad image

Provided by Food Network

Number Of Ingredients 6

Leftover broccoli, finely chopped
Leftover cooked rice
Blue cheese or other cheese like grated cheddar or Parmesan
1/4 cup or more salad dressing
Smoked ham or turkey, optional
Sliced scallion, for garnish

Steps:

  • Combine broccoli and rice in a bowl. Add ham or turkey if you wish. Sprinkle some cheese into the dressing. Just before serving, dress the salad with the dressing and garnish with scallion.
  • You could add some diced fresh red bell pepper for additional color and flavor.

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