Dill Marinated Broccoli Recipes
SIMPLE MARINATED BROCCOLI
My aunt used to make this delicious side dish when I would visit, and I recently discovered just how easy it is to make. A great way to encourage kids to eat their broccoli! Blanching of broccoli or any form of cooking broccoli is not recommended for this recipe; it tastes best with raw, chilled broccoli.
Provided by Jody C.
Categories Side Dish Vegetables Broccoli
Time 3h10m
Yield 6
Number Of Ingredients 4
Steps:
- Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
- Place broccoli in a plastic storage container, cover with marinade, and refrigerate, stirring occasionally, for at least 3 hours.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 12.3 g, Fat 18.6 g, Fiber 3.9 g, Protein 4.2 g, SaturatedFat 2.5 g, Sodium 580 mg, Sugar 4.2 g
CHICKEN AND BROCCOLI WITH DILL SAUCE
I've had this chicken and broccoli recipe for so many years, I don't remember when I first made it. Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies. -Kallee Krong-Mccreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan., Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm., In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.
Nutrition Facts : Calories 274 calories, Fat 9g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 620mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 39g protein. Diabetic Exchanges
MARINATED BROCCOLI
This festive side dish couldn't be easier to throw together. But because it's so pretty, it's perfect for special occasions. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a jar with a tight-fitting lid, combine the first 8 ingredients; shake well. In a small bowl, combine broccoli and red pepper; add dressing and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 119 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 315mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
MARINATED BROCCOLI
Make and share this Marinated Broccoli recipe from Food.com.
Provided by Dona England
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a jar with a tight fitting lide, shade the first 6 ingredients until well mixed.
- Add oil and shake again.
- Pour over broccoli in non metallic bowl.
- Toss, cover and marinate 24 hours.
- Mix several times while marinating.
MARINATED BROCCOLI
Strange as it may sound, broccoli is one of the more exotic (and recently made popular) vegetables now available in India. Not quite adopted into our Indian cuisine, one has to create and find innovative ways to cook it. I generally tend to just steam it and use it in salads. This one is to be had raw, after having been marinated overnight. A great idea for the relish tray.
Provided by Honeybeee
Categories Vegetable
Time 8m
Yield 12-14 appetizer portions
Number Of Ingredients 9
Steps:
- Remove tough ends from broccoli stalks.
- Also remove the large outer leaves and cut into florets, reserving stalks for another use.
- Place broccoli in a bowl or zipper storage bag.
- Combine remaining ingredients and pour over broccoli.
- Chill overnight, mixing occasionally.
Nutrition Facts : Calories 182.6, Fat 7.5, SaturatedFat 1.1, Sodium 335.4, Carbohydrate 26.1, Fiber 11.3, Sugar 5.9, Protein 8.2
MARINATED BROCCOLI WITH CURRY DIP
Here's a different appetizer for the broccoli lover and curry lover. Got this recipe from a friend many years ago at a dinner party and it was wonderful. Passed the recipe on to my brother and SIL and they still make it.Hope you'll enjoy it too!
Provided by mer5901
Categories < 4 Hours
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix marinade ingredients in a bowl and set aside.
- Rinse broccoli and cut or break into small florets.
- Pour marinade over broccoli; place in a sealed bowl or zipper bag.
- Turn frequently to mix and let marinate at least 2 hrs.
- Combine ingredients for dip.
- Place dip, covered, in refrigerator and let seasonings blend for at least 2 hours.
- You may want to make the actual dip the night before so that all flavors have blended nicely.
- Before serving, drain broccoli of marinade and serve with curry dip.
- Cook time is marinating time.
Nutrition Facts : Calories 485.2, Fat 38, SaturatedFat 5.6, Cholesterol 7.6, Sodium 291.9, Carbohydrate 35.1, Fiber 6, Sugar 18.4, Protein 6.8
BROCCOLI-DILL PASTA
Bryant Terry, an Oakland, Calif., chef with two young daughters, developed this recipe to make eating broccoli a treat. It worked: Blanched and puréed with lemon, garlic and a little of what he calls "umami powder," the broccoli transforms into a deeply flavorful vegan spread that's also highly adaptable. Thin it with pasta water and toss it with hot noodles, as seen here, or scrape it into a bowl as a dip for crudités. Spread it onto a thick piece of toast and cover it with sliced radishes, dill and crunchy salt. Use some to drown a softly poached egg, drizzle with olive oil, and eat with a spoon, or to dress warm white beans, then shower them with black pepper and grated cheese. Whatever you do, don't skip rinsing the broccoli with cold water after you blanch it; the step keeps the spread a vibrant green.
Provided by Tejal Rao
Categories dinner, easy, weeknight, pastas, sauces and gravies, vegetables, main course
Time 30m
Yield 2 to 4 servings, plus extra umami powder
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil over high heat.
- Prepare the umami powder: Grind the porcini in a spice grinder until pulverized, then transfer to a food processor. Add the remaining ingredients to the food processor and pulse until the mixture is broken down into a fine meal. Transfer to a jar or lidded container. (Makes about 1 1/4 cups.)
- Prepare the pasta: Season the boiling water with salt, then add the broccoli and cook until tender, 2 to 3 minutes. Use a slotted spoon to remove the broccoli, then rinse with cold water and gently pat dry with a clean kitchen towel. Add the pasta to the boiling water and cook until tender.
- While the pasta cooks, prepare the sauce: In the same food processor (no need to wash it out), combine the cooked broccoli, dill, garlic and 1/3 cup umami powder; process until finely chopped. With the machine running, slowly pour in the oil. Scrape down the sides of the food processor with a spatula, and blend again, then season to taste with salt, pepper and lemon juice.
- Reserve 1/2 cup pasta cooking water and drain the cooked pasta. Return the pasta to the pot, and toss with broccoli sauce, thinning with a splash of the reserved pasta water if needed to help coat the pasta. Season to taste with salt and pepper. Garnish with a sprinkle of umami powder and fresh dill.
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