Broccoli Confetti Rice

Method

1. 1

   Heat 4 Tbsp. unsalted butter in a large skillet over medium. Add 1 tsp. cumin seeds and cook, stirring constantly, until fragrant, about 45 seconds. Add 1 large shallot, halved through root end, thinly sliced crosswise into half-moons, and a large pinch of kosher salt and cook, stirring occasionally, until softened and translucent, about 5 minutes.

2. 2

   Add 1½ cups cooled, cooked long-grain brown or white rice and cook, stirring occasionally, until warmed through, 2–3 minutes. Add 2 medium heads of broccoli (1½–2 lb.), stems trimmed, florets coarsely chopped (about 4 cups), and a few large pinches of salt and cook, stirring constantly, until broccoli turns bright green but is still very crisp, about 3 minutes. Remove from heat.

3. 3

   Add 1 bunch scallions (about 6), thinly sliced, ½ small bunch dill, finely chopped, ½–1 large jalapeño (depending on heat preference), finely chopped, zest of 1 large lemon, 1 cup golden raisins, 1 cup salted, roasted almonds, coarsely chopped, and ¼ cup fresh lemon juice or white wine vinegar; mix gently but thoroughly to combine. Gently mix in 7 oz. feta, crumbled. Taste broccoli rice and season with more salt and add more lemon juice if needed.

4. 4

   Transfer broccoli rice to a platter and serve warm or room temperature. Do Ahead: Salad can be made 2 days ahead. Transfer to an airtight container and chill.

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