This is a lazy, lazy dinner and I love it for that.
Sometimes, mid-week, I really do lose the will. I whine about not having any food in the house. I whine about not wanting to cook. I whine about wanting to get takeout. And so when I feel that way, it’s great if I can channel it into making up a super lazy recipe to share with the world. Like this one!
A Complete Dinner in a Rice Cooker
For Christmas last year, my brother bought me a super-cute mini rice cooker with a steaming lid. This is a fantastic addition to our lives and I find myself wanting to use it for as many things as possible.
There is something very pleasing about making dinner without turning on an oven. It somehow feels easier and less intrusive on one’s evening. When I’ve lost the will, taking that little machine out of the cupboard and knowing that it’s the only thing I’ll need makes me breathe out a sigh of relief. Everything feels contained and manageable.
Cooking the Broccoli in the Rice Cooker
This recipe uses the steaming function of the rice cooker alongside cooking the quinoa. If yours doesn’t have a steaming basket, I have two suggestions:
1) If you have a larger rice cooker, you can just add the broccoli on top of the rice once you’ve done your mid-cook stir.
2) If not, microwave the broccoli. Whatevs.
A bowlful of this is a reasonably balanced meal with grains, greens and protein. It doesn’t have a lot of ingredients, but they are all strong players. Lots of garlic, lemon juice and a strong cheddar cheese add so much flavor.
If you’re having it as a complete meal, I would definitely recommend adding some toppings to the bowl. Whatever is lying around. A little chili oil or some chili flakes, with some fresh herbs like chives, basil or spring onions, maybe some hummus or tzatziki… Just raid the fridge and throw stuff in.
Rice Cooker Cheese & Broccoli Quinoa Casserole
- 1 small head of broccoli, chopped
- 4 garlic cloves, minced
- 1 Tbsp butter
- Salt and pepper
- 1.5 cups (265 g) quinoa
- Juice of 1 lemon
- 2 cups (225 g) cheddar cheese*, grated
- Garnishes- chili oil, chili flakes, herbs, yogurt, etc.
- First, you’re going to start cooking the garlic in the rice cooker. Turn it on, and add the butter and garlic cloves to the bowl until the butter is melted and the garlic is sizzling. It doesn’t need to get brown- you just want to wait until the butter is frothing a little and the garlic is releasing fragrance.
- Add the quinoa and stir into the butter and garlic mix.
- Now add 3 cups of water and the lemon juice, place the lid over the bowl, and leave until you see that most of the liquid at the top has been absorbed half.
- Lift the lid and stir the quinoa. Now add the chopped broccoli to the steaming shelf and replace the lid.
- Once the rice cooker finishes, your broccoli should be ready. Put to one side and add the cheese and a little extra water if the quinoa feels dry. Stir until the cheese is all melted.
- Add the broccoli and stir through to incorporate.
- Dish out and top with your choice of toppings.
What a clever idea! I have the exact same rice cooker as you, I use the steamer to make veggie too!
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This is my next one to try .. but I don’t have a rice cooker. Looks like from the recipe I can use my dutch oven and get similar results. I’ll try that and let you know how it comes out (If I remember!) … for anyone else that doesn’t have a rice cooker. 🙂
Yep that should definitely work! Let me know how it turns out 🙂
Have you ever tried to freeze this for meal prep? I’ve made this several times before love the recipe by the way just curious if this would freeze well.
So glad you’re enjoying this recipe! I haven’t made this for a while but I am pretty sure I have frozen it in the past and it freezes well!
Do we use soaked quinoa for this recipe?
I don’t soak my quinoa, no, but you can rinse it if you wish. Enjoy!