God bless broccoli, the trusty staple of supermarkets and produce drawers everywhere. Whenever you need a green veggie to hit your “eating the rainbow” goal, it’s there—quiet and reliable—perfect for soups, salads, sandwiches, or dozens of other dishes. Imagine this confetti rice as a hybrid between a salad, a side dish, and a hearty vegetarian entrée. Packed with over a pound of broccoli and a touch of rice to fill the spaces, it’s a textural treat featuring crunchy almonds, chewy golden raisins, soft feta, and crisp jalapeño. The trick to keeping it flavorful and free of sulfur taste is to cook the broccoli very lightly. Only enough heat to make it glow bright green is required. The remaining heat and acidity from the lemon juice or vinegar will finish the job. This dish is delicious served right after preparation, slightly warm, or at room temperature after resting for about an hour. It’s perfect as a make-ahead meal prep option for the week too.
