Quick and easy broccoli rice makes for a delicious and healthy side dish that is low-carb, gluten-free and grain-free. Perfect for those doing paleo, Whole30 or keto diets. Vegetarian and vegan-friendly too.
Cut the broccoli into small florets. Cut the larger florest in half.
Use a food processor or your mad knife skills to chop the broccoli florets into tiny pieces, kind of like large rice kernels. I use a small food processor and do this in 2-3 batches. Be careful to not overprocess the broccoli for too long or it will turn into mash. Do it in short blitz a few times, then check and scrape bits and pieces from the sides, then blitz again if needed.
Once chopped, transfer to a bowl. Dice up a clove of garlic and a spring onion (scallion).
Heat a dollop of butter or other cooking fat in a pan over medium heat. Add the chopped garlic and onions and stir through for about 30 seconds.
Once aromatic and golden, add the riced broccoli and season with a little sea salt and lemon juice. Stir over medium heat for 1-2 minutes until just cooked through but still has some crunch.
Instead of pan-frying, you could also steam or microwave broccoli rice but do it very briefly.
Cooked broccoli rice will keep for 2-3 days in the fridge and can be easily reheated. I don’t recommend freezing it.
- Serving Size: 1 cup
- Calories: 58
- Sugar: 1.6 g
- Sodium: 321.4 mg
- Fat: 3.2 g
- Saturated Fat: 1.8 g
- Carbohydrates: 6.4 g
- Fiber: 2.4 g
- Protein: 2.7 g
- Cholesterol: 7.6 mg