{"id":6034,"date":"2025-11-18T17:30:00","date_gmt":"2025-11-18T20:30:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=6034"},"modified":"2026-10-14T20:32:40","modified_gmt":"2026-10-14T23:32:40","slug":"easy-broccoli-rice-with-garlic-and-herbs","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/easy-broccoli-rice-with-garlic-and-herbs\/","title":{"rendered":"Easy Broccoli Rice with Garlic and Herbs"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>Broccoli rice combines white rice with a broccoli pur\u00e9e, onion and garlic for a simple green side dish. Briefly cooking the broccoli and measuring the total liquid carefully help control texture. Creamy, vegan and chicken variations are included, together with guidance on cooling and reheating leftover rice safely.<\/strong><\/p>\n<p><strong>Broccoli rice<\/strong> adds colour and a gentle vegetable flavour to an everyday or festive meal. This method uses familiar ingredients, with tips for fluffy grains and adaptations to suit different tastes.<\/p>\n<p><\/p>\n<h2>Ingredients for broccoli rice<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/rice-broccoli-garlic-and-herbs-on-a-kitchen-worktop-6034-1.webp\" alt=\"Rice broccoli garlic and herbs on a kitchen worktop\" title=\"Rice broccoli garlic and herbs on a kitchen worktop\"><\/p>\n<p>Gather the ingredients below. Use a 240 ml measuring cup throughout. Two cups of uncooked rice make a substantial pan: the original four portions would be large, so divide into smaller side portions as appropriate to your meal.<\/p>\n<ul>\n<li><strong>2 cups uncooked white rice<\/strong> \u2013 rinse and drain if directed on the packet. Long-grain, basmati or jasmine rice can be used, following that product\u2019s liquid ratio. Brown rice needs its own cooking instructions, not a larger quantity automatically.<\/li>\n<li><strong>About 250 g broccoli<\/strong> \u2013 florets and peeled tender stalk, chopped. Alternatively use 200\u2013250 g frozen broccoli, cooked according to its packet, or cauliflower for a different version.<\/li>\n<li><strong>About 3 cups (720 ml) water or stock<\/strong> \u2013 an initial guide for suitable white rice; follow the packet\u2019s absorption ratio. Measure the water used for the broccoli pur\u00e9e as part of this total, not as an uncounted addition. You will also need separate water for blanching.<\/li>\n<li><strong>1 small onion<\/strong> \u2013 finely chopped; half a red onion is an alternative with a different flavour.<\/li>\n<li><strong>2 garlic cloves<\/strong> \u2013 finely chopped or crushed. Garlic powder can be used to taste instead.<\/li>\n<li><strong>2 tablespoons vegetable or olive oil<\/strong> \u2013 or 1 tablespoon butter for a different flavour; butter alone does not make rice creamy.<\/li>\n<li><strong>Up to 1 teaspoon salt<\/strong> \u2013 reduce substantially or omit if using salty stock, then adjust at the end.<\/li>\n<li><strong>Freshly ground black pepper<\/strong> \u2013 to taste.<\/li>\n<li><strong>2 tablespoons grated cheese, optional<\/strong> \u2013 Parmesan-style hard cheese, or use 1 tablespoon cream cheese for a creamy finish. Choose vegetarian-labelled cheese if needed.<\/li>\n<li><strong>Chopped chives or parsley<\/strong> \u2013 to finish.<\/li>\n<li><strong>Juice of up to \u00bd lemon, optional<\/strong> \u2013 add to taste at serving for brightness. Acid can dull cooked green vegetables, so it is not a colour-preserving ingredient.<\/li>\n<\/ul>\n<p><strong>A note on broccoli<\/strong><\/p>\n<p>Choose firm florets with a fresh green colour, avoiding mouldy or deteriorated areas. Peel the tough outer layer from stalks and chop the tender centre finely so it cooks evenly.<\/p>\n<h2>How to make broccoli rice<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/broccoli-rice-in-a-saucepan-beside-green-puree-6034-2.webp\" alt=\"Broccoli rice in a saucepan beside green pur\u00e9e\" title=\"Broccoli rice in a saucepan beside green pur\u00e9e\"><\/p>\n<p>Follow these steps for <strong>broccoli rice<\/strong>, checking your rice packet for the appropriate absorption ratio and cooking time.<\/p>\n<ol>\n<li><strong>Prepare the broccoli:<\/strong> cut the 250 g broccoli into small florets and finely chop peeled stalks. Briefly blanch fresh broccoli in boiling water for around 1\u20132 minutes, then cool in clean iced water and drain thoroughly. It will cook further with the rice. For frozen broccoli, follow its full packet cooking instructions instead.<\/li>\n<li><strong>Make the green pur\u00e9e:<\/strong> blend the drained broccoli with up to \u00bd cup (120 ml) of the measured cooking water or stock, adding only enough to blend. Use cooled liquid and follow the blender instructions; never seal hot liquid in a blender not designed for it. Leave some texture if preferred.<\/li>\n<li><strong>Soften the aromatics:<\/strong> heat the oil over a medium heat and cook the chopped onion until softened, around 2\u20133 minutes or longer as needed. Add the garlic for about 30 seconds, without burning it.<\/li>\n<li><strong>Add the rice:<\/strong> stir in the 2 cups drained rice for about a minute to coat the grains in the flavoured oil.<\/li>\n<li><strong>Add the liquid and broccoli:<\/strong> add the pur\u00e9e and the remaining measured water or stock, remembering that the blending liquid is already part of the total. Season lightly and bring to the boil. The amount of water needed varies with the rice and how thoroughly the broccoli was drained.<\/li>\n<li><strong>Cook gently:<\/strong> reduce to a low simmer, cover and cook according to the rice packet, often around 15 minutes for white rice. Avoid frequent stirring or lifting the lid. Check towards the expected end; if the grains remain firm and the pan is dry, add a little boiling water and cook a little longer.<\/li>\n<li><strong>Rest and fluff:<\/strong> once the rice is tender and the liquid absorbed, remove from the heat and rest covered for 5 minutes. Open carefully and fluff gently with a fork.<\/li>\n<li><strong>Finish:<\/strong> fold in the optional 2 tablespoons grated cheese or 1 tablespoon cream cheese, then add chopped herbs. Add a little lemon juice to taste at serving, rather than expecting it to preserve the green colour. Serve promptly; cool leftovers quickly, ideally within 1 hour, refrigerate and use within 24 hours.<\/li>\n<\/ol>\n<p><strong>Useful tips<\/strong><\/p>\n<ul>\n<li><strong>Brown rice:<\/strong> use its packet\u2019s liquid ratio and cooking time, which can be substantially longer. For better broccoli colour, cook the rice separately and fold in freshly cooked broccoli near the end instead of simmering the vegetable for the entire time.<\/li>\n<li><strong>Frozen broccoli:<\/strong> cook according to the packet, then drain well. Simply thawing it is not a substitute for the specified cooking step. Count any blending water within the rice\u2019s liquid total.<\/li>\n<li><strong>Choose the texture<\/strong>: pulse briefly for visible broccoli pieces, or blend more thoroughly for a smoother green mixture.<\/li>\n<li><strong>Choose the pan:<\/strong> a heavy-based saucepan with a close-fitting lid helps retain steam and reduces the chance of scorching.<\/li>\n<\/ul>\n<h2>Broccoli rice variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/broccoli-rice-variations-with-chicken-and-creamy-toppings-6034-3.webp\" alt=\"Broccoli rice variations with chicken and creamy toppings\" title=\"Broccoli rice variations with chicken and creamy toppings\"><\/p>\n<p>Adapt <strong>broccoli rice<\/strong> with these variations, using the main recipe\u2019s onion and garlic base unless otherwise stated. The additions change moisture and richness, so adjust the method to the ingredients rather than expecting identical results.<\/p>\n<p><strong>Less added fat<\/strong><\/p>\n<p>Use less oil and a little more broccoli. Olive oil is not lower in calories than other fats simply because it replaces butter; the quantity used matters.<\/p>\n<ul>\n<li><strong>2 cups white rice<\/strong> \u2013 or 1\u00bd cups brown rice for a smaller, differently textured version, cooked with its own packet\u2019s liquid ratio.<\/li>\n<li><strong>300 g broccoli<\/strong> \u2013 for extra vegetable texture.<\/li>\n<li><strong>1 tablespoon olive oil<\/strong> \u2013 half the oil in the main recipe.<\/li>\n<li><strong>Vegetable stock<\/strong> \u2013 use as part or all of the required cooking liquid, checking salt and ingredients.<\/li>\n<li><strong>Salt and pepper<\/strong> \u2013 season lightly if the stock is salted.<\/li>\n<\/ul>\n<p><strong>Tip:<\/strong> gently soften onion and garlic in the smaller amount of oil. Cook and drain the broccoli, leaving some pieces if preferred. For brown rice, fold the broccoli in near the end.<\/p>\n<p><strong>Creamy cheese version<\/strong><\/p>\n<p>For a richer texture, fold cheese and a little cream cheese into the hot cooked rice. The result is intentionally creamier rather than dry and fluffy.<\/p>\n<ul>\n<li><strong>2 cups uncooked rice<\/strong><\/li>\n<li><strong>250 g broccoli<\/strong><\/li>\n<li><strong>\u00bd cup grated Parmesan-style cheese<\/strong> \u2013 or grated mozzarella; choose a vegetarian-labelled product if required.<\/li>\n<li><strong>2 tablespoons cream cheese<\/strong> \u2013 or \u00bc cup cream. Replacing only this ingredient with plant-based cream does not make the whole cheese-and-butter version dairy-free.<\/li>\n<li><strong>1 tablespoon butter<\/strong> \u2013 instead of the oil, for flavour.<\/li>\n<\/ul>\n<p><strong>Tip:<\/strong> stir the cheese and cream cheese into the freshly cooked rice off the heat, adding gradually to avoid an overly wet texture.<\/p>\n<p><strong>Creamy vegan version<\/strong><\/p>\n<p>Use cashew cream or a suitable tofu-based cream for a plant-based finish, with vegetable stock and no dairy cheese or butter. Check all labels for allergies as well as dietary preference.<\/p>\n<ul>\n<li><strong>2 cups uncooked rice<\/strong><\/li>\n<li><strong>200\u2013250 g broccoli<\/strong><\/li>\n<li><strong>\u00bd cup raw cashews<\/strong> \u2013 soak in the fridge, drain and blend with fresh water to make a cream; cashews are a nut allergen.<\/li>\n<li><strong>1 tablespoon olive oil<\/strong><\/li>\n<li><strong>Nutritional yeast, optional<\/strong> \u2013 for a savoury, cheese-like flavour.<\/li>\n<\/ul>\n<p><strong>Tip:<\/strong> blend drained soaked cashews with just enough fresh, cool water until smooth. Stir the cream into the cooked rice and heat through, adding gradually. Do not blend hot liquid in a sealed blender; a prepared plant-based cooking cream is a convenient alternative.<\/p>\n<p><strong>Chicken and broccoli rice<\/strong><\/p>\n<p>Add cooked chicken to make the rice a more substantial part of a meal, alongside any other vegetables you enjoy.<\/p>\n<ul>\n<li><strong>2 cups uncooked rice<\/strong><\/li>\n<li><strong>200 g broccoli<\/strong><\/li>\n<li><strong>300 g chicken breast<\/strong> \u2013 cooked thoroughly, then diced or shredded.<\/li>\n<li><strong>\u00bd cup chicken stock<\/strong> \u2013 counted within, not added on top of, the rice\u2019s total cooking liquid.<\/li>\n<li><strong>Pepper and herbs<\/strong> \u2013 thyme or oregano to taste.<\/li>\n<\/ul>\n<p><strong>Tip:<\/strong> cook the chicken separately until thoroughly done, then fold it into the rice. If using safely chilled cooked chicken, heat the combined dish until steaming hot throughout; this counts as reheating, so do not repeatedly reheat it.<\/p>\n<p><strong>Cauliflower rice alternative<\/strong><\/p>\n<p>Finely chopped cauliflower can replace the rice for a different vegetable side with less starchy carbohydrate. It needs a different method and no rice-style absorption liquid.<\/p>\n<ul>\n<li><strong>3 cups cauliflower rice<\/strong> \u2013 cauliflower pulsed into small grain-like pieces.<\/li>\n<li><strong>150\u2013200 g broccoli<\/strong><\/li>\n<li><strong>1 tablespoon olive oil<\/strong><\/li>\n<li><strong>Salt, pepper and herbs<\/strong> \u2013 to taste.<\/li>\n<\/ul>\n<p><strong>Tip:<\/strong> saut\u00e9 the cauliflower in the oil until cooked to your preferred texture, then add cooked, well-drained broccoli. Do not add the 3 cups water from the rice recipe; add pur\u00e9e sparingly if using it so the mixture does not become soggy.<\/p>\n<h2>Choosing and preparing broccoli<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/broccoli-florets-and-stalks-being-prepared-for-cooking-6034-4.webp\" alt=\"Broccoli florets and stalks being prepared for cooking\" title=\"Broccoli florets and stalks being prepared for cooking\"><\/p>\n<p>Good selection and careful preparation help the broccoli\u2019s flavour, colour and texture come through in the finished dish.<\/p>\n<p><strong>Choosing broccoli<\/strong><\/p>\n<ul>\n<li><strong>Colour<\/strong> \u2013 choose fresh green heads; yellowing often indicates ageing or flowering, although varieties naturally differ.<\/li>\n<li><strong>Firmness<\/strong> \u2013 look for firm, compact florets and avoid slimy or mouldy areas.<\/li>\n<li><strong>Stalk<\/strong> \u2013 choose one that is not excessively dried out. A fibrous outer layer is normal and can be peeled away.<\/li>\n<li><strong>Smell<\/strong> \u2013 avoid an unpleasant smell or other signs of deterioration.<\/li>\n<\/ul>\n<p><strong>Storing broccoli<\/strong><\/p>\n<ul>\n<li><strong>In the fridge:<\/strong> keep fresh broccoli in the vegetable drawer, following its packaging instructions and avoiding excessive moisture. Use promptly; roughly 3\u20135 days is a quality guide, not a guarantee for every head.<\/li>\n<li><strong>Freezing:<\/strong> prepare and blanch using a reliable vegetable-freezing method, cool quickly, drain and freeze in suitable packaging. Aim to use within about 3 months for this recipe\u2019s quality plan; the brief recipe blanch is not a universal freezing instruction.<\/li>\n<li><strong>Wash before use<\/strong> rather than leaving washed broccoli wet during storage. If already washed, drain and dry carefully.<\/li>\n<\/ul>\n<p><strong>Cleaning and preparing broccoli<\/strong><\/p>\n<ol>\n<li><strong>Separate the florets:<\/strong> cut into similar-sized pieces so they cook evenly.<\/li>\n<li><strong>Use tender stalks:<\/strong> peel away the tough outside and slice the centre thinly, allowing extra cooking time if needed.<\/li>\n<li><strong>Wash:<\/strong> loosen dirt in clean cold water, rinse under running water and drain well.<\/li>\n<li><strong>Blanch briefly:<\/strong> for fresh broccoli that will cook further in the rice, immerse small florets in boiling water for around 1\u20132 minutes, then cool in clean iced water and drain. This is a partial cooking step, not the full method for every broccoli product.<\/li>\n<li><strong>Reserve cooking water if useful:<\/strong> a small amount can be used in the pur\u00e9e once cooled, but count it within the measured rice liquid rather than adding it as extra water.<\/li>\n<\/ol>\n<p><strong>Cooking and texture<\/strong><\/p>\n<ul>\n<li><strong>Avoid unnecessary overcooking<\/strong>, which can soften the texture excessively and dull the colour. Frozen products still need their full stated cooking time.<\/li>\n<li><strong>Steaming or boiling:<\/strong> steaming is another option; small florets may take around 3\u20135 minutes, depending on size and the texture wanted. Prolonged boiling can cause more water-soluble nutrients to leach out.<\/li>\n<li><strong>Making a pur\u00e9e:<\/strong> blend cooked or blanched broccoli with a little cooled liquid, following blender safety instructions. Use it promptly in the rice.<\/li>\n<li><strong>Frozen broccoli:<\/strong> follow the packet\u2019s cooking method, then drain thoroughly and use minimal additional blending liquid.<\/li>\n<li><strong>Seasoning:<\/strong> lemon juice adds flavour but may dull the green colour, particularly with heat. Add it at serving if desired, with pepper and fresh herbs.<\/li>\n<\/ul>\n<p><strong>Final preparation notes<\/strong><\/p>\n<ul>\n<li><strong>Inspect between the florets<\/strong> for insects or trapped dirt, whether the broccoli is organically or conventionally grown, and rinse well.<\/li>\n<li><strong>Match preparation to use:<\/strong> a freezing method, a short blanch before further cooking and preparation for eating raw have different purposes. Follow the appropriate method rather than using one timing for all three.<\/li>\n<li><strong>Cooking times:<\/strong> small fresh florets may need only a brief blanch before cooking with rice; larger pieces need longer. Test texture and follow frozen-product instructions rather than treating a single time as universal.<\/li>\n<\/ul>\n<h2>Broccoli in a varied diet<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/broccoli-with-lemon-and-olive-oil-6034-5.webp\" alt=\"Broccoli with lemon and olive oil\" title=\"Broccoli with lemon and olive oil\"><\/p>\n<p><strong>Broccoli<\/strong> is a versatile vegetable that contributes fibre and micronutrients to meals. Its nutritional value is best considered as part of a varied diet, rather than as a treatment or a guarantee of particular health effects.<\/p>\n<p><strong>Nutritional contributions<\/strong><\/p>\n<ul>\n<li><strong>Vitamin C<\/strong> is among the nutrients found in broccoli; amounts vary with portion size, storage and cooking.<\/li>\n<li><strong>Vitamin K<\/strong> contributes to normal blood clotting, and broccoli is one dietary source.<\/li>\n<li><strong>Fibre<\/strong> from vegetables contributes to overall dietary fibre intake, alongside wholegrains, beans and other foods.<\/li>\n<li><strong>Plant compounds<\/strong> in broccoli are studied, including the chemistry involved in forming sulforaphane. That research does not establish this rice recipe as a way to prevent or treat disease.<\/li>\n<li><strong>The whole recipe matters<\/strong>: rice, oil, cheese and portion size all affect the dish\u2019s energy content; adding broccoli does not automatically make it low-calorie.<\/li>\n<\/ul>\n<p><strong>A little background<\/strong><\/p>\n<ul>\n<li><strong>Botanical family<\/strong>: broccoli belongs to the Brassica oleracea Italica Group, alongside a wider family of cultivated brassicas. Different varieties have different shapes and harvest seasons.<\/li>\n<li><strong>Chopping and cooking<\/strong> change the vegetable\u2019s texture and chemistry. There is no need to promise a precise sulforaphane result from a few minutes\u2019 waiting in a home recipe.<\/li>\n<li><strong>Versatility<\/strong>: broccoli can be eaten raw when suitably prepared, steamed, saut\u00e9ed, roasted or blended; each method gives a different result.<\/li>\n<\/ul>\n<p><strong>Making the most of the vegetable<\/strong><\/p>\n<ol>\n<li><strong>Prepare evenly<\/strong> by cutting similar-sized pieces. A compulsory 5\u201310 minute wait is not needed for this recipe, and cannot guarantee a particular health benefit.<\/li>\n<li><strong>Cook to the texture you enjoy<\/strong> without unnecessarily prolonged heating. Follow the packet instructions for frozen broccoli.<\/li>\n<li><strong>Use modest amounts of fat<\/strong> for flavour and as part of a balanced meal. There is no need to add extra oil solely to make the broccoli worthwhile nutritionally.<\/li>\n<li><strong>Reuse a little cooking water<\/strong> in the rice if convenient, counting it within the total liquid. This may retain some dissolved nutrients, but does not prevent all nutrient losses from cooking.<\/li>\n<\/ol>\n<p><strong>Individual dietary considerations<\/strong><\/p>\n<ul>\n<li><strong>Warfarin<\/strong>: vitamin K-rich foods can affect this medicine. You do not normally need to avoid broccoli; aim for a consistent intake and ask your anticoagulation team before major dietary changes. Do not assume every anticoagulant has the same food interactions.<\/li>\n<li><strong>Thyroid conditions<\/strong>: this recipe is not a thyroid treatment or a reason to exclude vegetables automatically. Follow advice from your clinician or dietitian about your condition and medicines rather than adopting broad restrictions from a recipe.<\/li>\n<li><strong>Individual tolerance<\/strong>: some people find larger servings cause wind or discomfort. Adjust the portion and cooking texture to what suits you, and seek advice for persistent symptoms.<\/li>\n<\/ul>\n<p>Broccoli is one of many vegetables you can rotate through meals. A varied selection matters more than relying on one serving to meet all your daily nutritional needs.<\/p>\n<h2>Ready to make broccoli rice?<\/h2>\n<p>Start with the basic garlic-and-onion version, measure the liquid carefully and choose the broccoli texture you enjoy. Try a creamy or plant-based variation once you know how your rice cooks.<\/p>\n<p>Thank you for following the recipe. Find more seasonal cooking ideas on our social channels and at <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas<\/a>.<\/p>\n<p>Come back for more recipes and share the variation that worked well in your kitchen.<\/p>\n<h2>Broccoli rice: frequently asked questions<\/h2>\n<p><strong>How do I keep broccoli rice green?<\/strong><\/p>\n<p>Briefly blanch fresh broccoli, cool and drain it, and avoid unnecessarily long cooking. For a brighter colour, cook broccoli separately and fold it into cooked rice near serving. Adding lemon during cooking can dull green colour rather than preserve it.<\/p>\n<p><strong>Can I use frozen broccoli?<\/strong><\/p>\n<p>Yes. Cook it according to the packet instructions, drain well and use only as much liquid as needed for blending. Count that liquid within the rice\u2019s measured water or stock, rather than adding it on top.<\/p>\n<p><strong>Can I use brown rice instead of white?<\/strong><\/p>\n<p>Yes, but follow the brown rice packet\u2019s liquid ratio and cooking time. It can take substantially longer than white rice. Cook broccoli separately and add it near the end rather than assuming an extra half-cup of water and 10 minutes will work for every rice.<\/p>\n<p><strong>How do I avoid soggy rice?<\/strong><\/p>\n<p>Use the liquid ratio suited to your rice, drain broccoli thoroughly and count its blending water within that total. Avoid frequent stirring while the rice cooks and rest covered for 5 minutes before fluffing. Broccoli pur\u00e9e adds moisture, so a trial batch helps establish the best amount for your ingredients.<\/p>\n<p><strong>How can I make creamy vegan broccoli rice?<\/strong><\/p>\n<p>Use vegetable stock and olive oil, with no dairy ingredients. Blend cashews soaked in the fridge with fresh cool water, then stir the cream into the cooked rice and heat through. Add nutritional yeast if desired. Cashews are a nut allergen, so check guests\u2019 needs.<\/p>\n<p><strong>How should I store and reheat broccoli rice?<\/strong><\/p>\n<p>Cool leftover rice quickly, ideally within 1 hour, in shallow portions and refrigerate at 5\u00b0C or below. Use within 24 hours. Reheat only once until steaming hot throughout, adding a little water if needed and stirring to remove cold spots. Reheating cannot make rice safe again after improper storage.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.food.gov.uk\/sites\/default\/files\/media\/document\/5-cminders-cookingsafely-01-cooking-and-reheating-safely.pdf\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: cooling and reheating rice<\/a><\/li>\n<li><a href=\"https:\/\/www.nhs.uk\/medicines\/warfarin\/\" target=\"_blank\" rel=\"noopener\">NHS: warfarin and diet<\/a><\/li>\n<li><a href=\"https:\/\/www.btf-thyroid.org\/diets-and-supplements-for-thyroid-disorders\" target=\"_blank\" rel=\"noopener\">British Thyroid Foundation: diet and thyroid conditions<\/a><\/li>\n<li><a href=\"https:\/\/www.rhs.org.uk\/plants\/112514\/brassica-oleracea-italica-group\/details\" target=\"_blank\" rel=\"noopener\">RHS: broccoli plant profile<\/a><\/li>\n<li><a href=\"https:\/\/www.nhs.uk\/conditions\/vitamins-and-minerals\/vitamin-k\/\" target=\"_blank\" rel=\"noopener\">NHS: vitamin K<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make broccoli rice with garlic, herbs and a green broccoli pur\u00e9e. Includes creamy and vegan variations, cooking tips and safe rice storage.<\/p>\n","protected":false},"author":7,"featured_media":17231,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":"","_links_to":"","_links_to_target":""},"categories":[142],"tags":[],"class_list":["post-6034","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas-recipes","entry","has-media"],"_links":{"self":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/6034","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/comments?post=6034"}],"version-history":[{"count":1,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/6034\/revisions"}],"predecessor-version":[{"id":17241,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/6034\/revisions\/17241"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media\/17231"}],"wp:attachment":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media?parent=6034"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/categories?post=6034"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/tags?post=6034"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}