Broccoli rice is a great way to use up the entire broccoli, including the stalk. Not only is it a delicious side dish, but the smaller size makes it extremely versatile and easy to sneak into everyday meals, such as scrambles, wraps, stir-frys and bowls.Cauliflower rice has been a long time favorite for a healthy, low-carb alternative. But it’s cruciferous cousin can’t be ignored. Broccoli is brimming with vitamin C, fiber, and beneficial antioxidants. Which is why it’s been a part of my daily dose of anti-inflammatory foods.
Aside from that, it can be cooked numerous ways. You can roast it, steam it, and of course – rice it. Once you sauté it with some garlic and shallots, the flavor and texture is pretty irresistible. Eat it as a simple side or keep reading for more ways to serve and meal prep broccoli rice.
Ingredients1 head broccoli, washed
1 tablespoon olive oil
1 shallot, finely diced
1 clove garlic, minced
salt and pepper, to taste
Method* Slice the broccoli head in half and use a knife to remove all the florets.
* Remove the woody parts from the broccoli stalk using a y-peeler. Then chop the stalk into 1 inch pieces.
* Place all broccoli pieces into a food processor and pulse until the it's broken up into tiny rice-sized pieces. I recommend placing the stalk pieces into the food processor first, so they'll be chopped up more.
* Heat the olive oil in a large pan and sauté the shallot and garlic for one minute.
* Add the broccoli rice to the pan and sauté for another 3-4 minutes.
* Season with salt and pepper and serve immediately.