BACON & BROCCOLI RICE BOWL RECIPE - (4.7/5)
Provided by á-179723
Number Of Ingredients 10
Steps:
- Place the rice in a medium saucepan with 2 1/2 cups water. Bring to a boil over medium-high heat, then cover, reduce the heat to medium and simmer until most of the water has been absorbed, about 6 minutes. Reduce the heat to low and cook 12 more minutes. Remove from the heat and let stand, covered, until ready to serve. Cook the bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon of the bacon drippings from the pan and increase the heat to medium high. Add the broccoli and cook, stirring occasionally, until charred in spots. Add 3/4 cup water and simmer until the broccoli is crisp-tender and only a few tablespoons of water remain, about 3 minutes. Stir in the soy sauce and 1/2 teaspoon sesame oil. Divide the rice and broccoli among bowls and drizzle with the pan juices. Heat the remaining 1 teaspoon sesame oil in the skillet over medium-high heat. Crack the eggs into the skillet, season with salt and fry as desired. Place an egg in each bowl and top with the bacon, cilantro, scallions and pickled jalapenos.
BACON AND BROCCOLI RICE BOWL
Who says bacon and eggs can't be healthy? When used sparingly and in the right way, you need only a little. If you're in the mood for something a little fancier, dress this rice bowl up by poaching the egg instead of hard-cooking it.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cover the eggs with about 1 inch of water in a small saucepan. Bring to a high simmer, cover and remove from heat. Let stand for 8 minutes. Run under cold water; peel and quarter each.
- Meanwhile, arrange the bacon in a large skillet and cook over medium heat until golden brown and crisp, about 4 minutes per side. Remove the bacon from the skillet and chop into bite-size pieces.
- Whisk together the chicken broth, soy sauce, vinegar, brown sugar, 3/4 teaspoon salt and a few grinds of pepper in a large microwave-safe bowl. Add the rice, broccoli and scallion whites and toss to combine. Cover and microwave on high, stirring occasionally, until the broccoli is crisp-tender and the rice is warmed through, about 6 minutes.
- Divide the rice-broccoli mixture among four bowls. Top each with a quartered egg, bacon, carrot and scallion greens. Drizzle each with sesame oil.
Nutrition Facts : Calories 510 calorie, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 200 milligrams, Sodium 950 milligrams, Carbohydrate 65 grams, Fiber 7 grams, Protein 19 grams, Sugar 4 grams
BACON FRIED BROCCOLI RICE
Frozen broccoli rice is a great alternative for regular rice. Fried in bacon grease for taste and topped with crispy bacon bits for crunch makes this a great side dish.
Provided by Yoly
Categories Side Dish Vegetables Broccoli
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a paper towel-lined plate, and leave 2 tablespoons bacon grease in the skillet. Crumble bacon when cool enough to touch.
- Add onions to the skillet and cook over medium-high heat until soft and translucent, 3 to 4 minutes. Add broccoli rice and fry until tender, stirring frequently, about 5 minutes. Mix in beaten eggs and stir until well combined. Cook until eggs are completely scrambled into broccoli rice mixture. Turn off heat and stir in soy sauce.
- Add crumbled bacon just before serving and stir to incorporate. Top with green onions.
Nutrition Facts : Calories 136.1 calories, Carbohydrate 5.5 g, Cholesterol 149.4 mg, Fat 7.5 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 1008.6 mg, Sugar 2.5 g
LICK-THE-BOWL-CLEAN BACON-BROCCOLI SALAD
First time I had this at a church potluck, another lady and I were nearly fighting over the last serving--it was SO good! So we took the empty bowl and went looking for the owner to BEG for the recipe. Here it is!
Provided by Debber
Categories Pork
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Fry the bacon; break into pieces; set aside.
- Trim broccoli stems, cut into 1/2 - 1-inch pieces; cut flower ends into small pieces, too; put into a large serving bowl.
- Slice green onions into the broccoli (large onion should be chopped).
- Add raisins and nuts to the broccoli and onions; tossing well.
- Add bacon now or wait until serving time if you don't like it to get soggy-ish.
- DRESSING: Mix dressing ingredients in a small bowl until sugar dissolves.
- Add dressing to the broccoli mixture; stir well to coat everything.
- If you didn't add the bacon earlier, add it now.
- Best served at room temperature.
- OPTIONS: Leave out the raisins or nuts or bacon--just don't leave them all out at the same time. Instead of 3 bunches of broccoli, add some cauliflower--very pretty, too!
Nutrition Facts : Calories 318.5, Fat 18.3, SaturatedFat 3.3, Cholesterol 13.1, Sodium 378.9, Carbohydrate 37.3, Fiber 4.9, Sugar 21.9, Protein 5.7
BACON, BROCCOLI, CHICKEN & RICE
This quick weeknight dinner combines chunks of chicken, broccoli, bacon, and that creamy flavor your family is sure to love.
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt Spread in large nonstick skillet over medium-high heat and cook chicken and onion, stirring frequently, until chicken is thoroughly cooked, about 4 minutes. Remove and set aside.
- Prepare Knorr® Rice Sides™ - Creamy Chicken flavor in same skillet according to package directions, stirring in broccoli during the last 5 minutes of cook time.
- Stir in chicken and onion. Sprinkle with bacon.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 34.6 g, Cholesterol 79.1 mg, Fat 9.5 g, Fiber 2.7 g, Protein 35.8 g, SaturatedFat 2.5 g, Sodium 738.2 mg, Sugar 1.4 g
BROCCOLI AND BACON
Make and share this Broccoli and Bacon recipe from Food.com.
Provided by Fluffy
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook broccoli until tender Drain.
- While broccoli is cooking fry bacon till crisp, drain and crumble.
- Cook onion in drippings until wilted; stir in bread crumbs.
- Place broccoli on platter sprinkle with bacon onion and crumbs.
Nutrition Facts : Calories 224.4, Fat 11.7, SaturatedFat 3.7, Cholesterol 15.4, Sodium 375.5, Carbohydrate 22.7, Fiber 4, Sugar 3.3, Protein 8.7
BACON AND BROCCOLI RISOTTO
Smoked Bacon and Broccoli Risotto, little salt, little sweet and an amazing entree, or cut in 3rd for an Appetiser.
Provided by KNXIA
Time 25m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Place the Broccoli Florets in a Saucepan of boiling water and boil until soft. Have a Frying pan on a medium heat, add the butter/oil to the pan and swirl to cover the base of the pan. Add the Smoked Bacon and cook for a 3 minutes, until the edges are brown, then add the Spring Onion and Carrots to the pan and toss to cook.
- After 2 minutes off cooking, add the Arboria Rice to pan and stir using a Spatula/Wooden Spoon, remembering to constantly stir and shake the pan to avoid the Rice from burning, after 2 minutes of cooking the Rice, add a ladle spoon full of the Stock to the pan. Add the Salt and Pepper to season the Dish, seasoning is important!
- Remembering to constantly stir and shake the pan to ensure the Rice doesn't stick to the bottom of the pan. Once around 2/3 of the Stock has been used up, add the Soft Broccoli to the pan. Once all of the moisture has been soaked up by the Rice, add a ladle of Stock to the pan.
- Once all of the remaining Stock has been soaked up by the Rice, making sure the rice is cooked, taste it and taste again, also make sure that the dish is not stodgy or too watery, a thickness/consistency of Custard is perfect.
- Once you are happy with the consistency and taste of the dish, transfer to a serving plate/bowl, season with salt and pepper, and add a pinch of Parsley to Garnish and add a little colour to the dish. Dig in and Enjoy.
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