Broccoli Blue Cheese Rice
This Broccoli Blue Cheese Rice is the ultimate comfort side dish that balances bold flavors with light textures. The creamy dressing, made with reduced-calorie mayo and nonfat yogurt, coats each grain perfectly without feeling heavy. Sharp, salty blue cheese crumbles provide a sophisticated kick that cuts through the sweetness of the cooked rice. Fresh broccoli florets and red bell peppers add a satisfying crunch and vibrant color, while a splash of lemon juice brightens the entire profile. It’s perfect for summer picnics, potlucks, or as a refreshing companion to grilled chicken or fish. The flavors meld beautifully when chilled, making it an excellent make-ahead option for busy weeknights or casual weekend gatherings.
Description
This Broccoli Blue Cheese Rice is the ultimate comfort side dish that balances bold flavors with light textures. The creamy dressing, made with reduced-calorie mayo and nonfat yogurt, coats each grain perfectly without feeling heavy. Sharp, salty blue cheese crumbles provide a sophisticated kick that cuts through the sweetness of the cooked rice. Fresh broccoli florets and red bell peppers add a satisfying crunch and vibrant color, while a splash of lemon juice brightens the entire profile. It’s perfect for summer picnics, potlucks, or as a refreshing companion to grilled chicken or fish. The flavors meld beautifully when chilled, making it an excellent make-ahead option for busy weeknights or casual weekend gatherings.
Ingredients
- 2 cups rice, cooked
- 1 1/2 cup small broccoli florets
- 1/2 cup diced red bell pepper
- 1/4 cup sliced green onions with tops
- 3 Tbsp crumbled blue cheese
- 3 Tbsp reduced calorie mayonnaise
- 3 Tbsp plain nonfat yogurt
- 1 Tbsp lemon juice
- freshly ground black pepper
Directions
- 1 Cook rice according to package instructions. Add the broccoli florets during the last 3 minutes of cooking to steam them lightly.
- 2
Transfer the cooked rice and broccoli to a large mixing bowl. Allow to cool to room temperature.- 3
In a small bowl, whisk together the mayonnaise, yogurt, and lemon juice until smooth.- 4
Add the red bell pepper, green onions, and crumbled blue cheese to the rice mixture.- 5
Pour the dressing over the rice and vegetables. Gently toss everything until evenly coated.- 6
Season with freshly ground black pepper to taste.- 7
Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.NoteFor a richer flavor, substitute regular mayonnaise and full-fat yogurt.
This salad can be stored in an airtight container in the refrigerator for up to 3 days.
Add grilled chicken or shrimp to turn this side dish into a main course.
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