Some of my broccoli plants are finally ready! I planted broccoli this year for 2 main reasons: 1) my kids like it (usually) and 2) it freezes well, and is usually expensive when bought out of season.
I didn’t get as much broccoli out of the garden as I had hoped, but I’m thankful for what I did get! I cut 3 heads out of the garden yesterday and flash froze them. How do you flash freeze?
First, I cut off the florets, then spread them in a single layer on a baking sheet. You can line it with wax paper if you want (some fruits and veggies you WILL want to line with wax paper, but since broccoli isn’t really watery, I didn’t think they would freeze to the sheet; I was right.)
I froze them for a couple of hours; just long enough to freeze, not long enough to get freezer burnt. I then put the florets into a freezer bag, sucked the extra air out with a straw, and into the freezer they go. 3 heads of broccoli made me about 2 full gallon sized bags of frozen florets. I dated the bags ahead of time so I’d know how long they’ve been in there.
Now, what to do with this?
I put those in a bag to freeze too! I can use these for making cream of broccoli soup in the winter!
Now, for the recipe.
With some of my fresh broccoli, I made Garlic Rice, Beef, and Broccoli with Mushrooms.
2 cups rice, uncooked
1 lb ground beef
broccoli florets and mushrooms (I didn’t measure these, I just put in what looked right for our family.)
Garlic sauce (I used a jar of VH Garlic Rib Sauce.)
1) Cook the rice in your usual way (I microwave it…put rice in a large microwave-safe bowl, add twice as much water as there is rice, and microwave for about 18-20 minutes…start on the lower side of time, and add minutes as needed, since microwaves vary, and you don’t want to burn it)
2) Meanwhile, brown the ground beef. Drain, then add the veggies and sauce. Cook on medium until veggies are tender.
Serve meat and veggies on bed of rice. Serves 4.