Sweet Baby Broccoli Rice

  • Prep Time:
  • Start to Finish:
  • Servings: 6-8


1 Tbsp peanut oil
1 small shallot, minced
1 clove garlic, minced
4 cups organic wild rice
2 Tbsp salted butter
3 3/4 cups room temperature water
2 Tbsp plus 1/2 tsp salt, divided
1 large bunch Green Giant™ Fresh Sweet Baby Broccoli
2 Tbsp dried apricot, chopped
1 cup dried pomegranate
1 cup almonds, sliced
1/2 tsp pepper

3 Tbsp white wine vinegar
1/2 lemon, juiced


  1. In a medium pot over medium heat, heat oil; sauté shallot, garlic and rice (slightly browning the rice). Add butter and water. Turn up the heat and bring to a boil. After boiling, turn heat down to medium and cover pot with a lid. Cook until tender (10-15 minutes). Once rice is tender, remove from heat and refrigerate for 30 minutes.
  2. When rice is cooling, boil 6 cups of water and 2 Tbsp salt. Once water is boiling, add sweet baby broccoli. Let cook for 1 minute. In a separate bowl add equal parts water and ice (about 6 cups of water and equal parts ice). After blanching the broccoli in the boiling water, remove broccoli and drop into ice bath. Leave in the ice bath until broccoli is cooled. Once broccoli is cooled, remove from ice bath and chop tops of broccoli into 1” pieces. Julienne the stems into 1” pieces.
  3. Toss the broccoli, apricots, pomegranates, and almonds with the rice and incorporate well. Next add the lemon juice and white wine vinegar and mix well again. Add salt and pepper to taste. Chill rice salad for one hour, then serve and enjoy!