Whether you are a vegetarian or just appreciate a good vegetarian meal, this Goat Cheese Broccoli Rice Skillet is perfect for you. The goat cheese becomes the sauce that steams the broccoli and rice, and after a quick trip in the oven, the edges become crispy and slightly caramelized, making this one simply delicious meal.
Goat cheese is a an ingredient with so much character and flavor. It adds a mild earthiness to any sauce, while creating a creaminess that doesn’t overpower the palate. I love the tanginess of the cheese as it creates a nice balance between the sweet broccoli florets and rice kernels. It’s a combination that you don’t often see, but should in many more recipes.
I like to serve this dish directly from the skillet – it keeps things rustic and beautiful. If you are craving a little protein, you can add some diced chicken to skillet before baking, just increase your cooking time by 5-8 minutes or so. I think it’s gorgeous to enjoy all on it’s own and it would make a great Easter brunch dish at the upcoming holiday.
1 tablespoon butter
1 white onion, diced
2 cloves garlic, minced
2 cups broccoli florets
1 cup white long grain rice
2 1/2 cups vegetable or chicken broth
4 ounces goat cheese
1/3 cup half & half
2 tablespoon fresh dill, minced
salt and pepper
oil for cooking
- Preheat oven to 375 degrees. In a large iron skillet or other oven-proof skillet, add 2 teaspoon oil and butter. Place over medium heat and allow butter to melt, swirl in pan.
- Add onion and stir. Sauté for 4 minutes and add garlic and broccoli. Continue to cook for 2 minutes while stirring.
- Add rice and stir. Cook 1 minute to toast gently. Add broth and stir. Crumble goat cheese into skillet and stir to incorporate into a sauce. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and half & half, stir.
- Place in oven to bake for 35-40 minutes, or until rice is golden brown around edges. Remove and top with dill. Serve hot and Enjoy!