What are some good recipes that use uncooked broccoli?!
I am looking for recipes where I can include broccoli with it being uncooked, that isn't putting it on the side or in a salad. I'd like to add more broccoli to my meals but everything I find involves adding cooked broccoli.
Thanks.
Answers: I like broccoli, but can't stand it cooked.
I am looking for recipes where I can include broccoli with it being uncooked, that isn't putting it on the side or in a salad. I'd like to add more broccoli to my meals but everything I find involves adding cooked broccoli.
Thanks.
i know you said no salads and i guess this answer technically is....but...try a pasta salad. i dont have a specific recipe, but i remember having a broccoli pasta salad. it had candied nuts and dried cranberries in it and it was great. i use allrecipes.com to find recipes. it is great! go on there and type it in.
check out all recipes.com and look up broccolli salad. then click on sort by rating, you will get the top recipes for that category! good luck
All that I can suggest doing is peel the stems thinly slice on the bias and use for dipping. salads and stir fry is all I know.
Just today there was this recipe in the NYT. I can't wait to try it.
http://www.nytimes.com/2008/02/20/dining...
Just remember that uncooked broccoli and cabbage produces abdominal gas
INGREDIENTS
1/2 head of Broccoli chopped
1 (16 ounce) can refried beans
1 cup guacamole
1/4 cup mayonnaise
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
2 cups shredded Cheddar cheese
1 tomato, chopped
1/4 cup chopped green onions
1/4 cup black olives, drained
DIRECTIONS.
In a medium bowl, mix all ingredients
SICILIAN BROCCOLI
1-2 pounds broccoli
6-8 cloves garlic, sliced
1/4 teaspoon hot red pepper flakes
1/2 teaspoon kosher salt (or to taste)
1/3 cup extra virgin olive oil or enough to coat
Slice broccoli into long portions, each with a stem and a "tree top". Slice directly through the "trunk," including a small section with each piece.
Steam broccoli in a steamer or by placing in a large covered skillet with a small amount of water.
Cook broccoli only until it attains a bright green color, then remove from heat. Broccoli will still be firm and may appear not to be completely cooked. This is as it should be, as the broccoli with continue to cook when removed from heat.
Pour on the olive oil, very thinly sliced garlic, hot pepper and salt to taste.
Place all into a refrigerator container and marinate overnight. Serve cold or at room temperature.
This is a wonderful accompaniment to any main course on a hot summer day!
Note: It's crucial not to overcook the broccoli in this dish, and you might overcook it very easily if you don't keep a close watch. When properly cooked, the broccoli will be "al dente" and a beautiful bright green color. If your broccoli is wilted and olive green, it's overdone!