How to Make Riced Broccoli

Ingredients

- 2 heads broccoli

Method

1. Rinse and dry the broccoli heads. Trim the stalks and slice them into pieces. Pull apart the florets.

There are three main ways to make riced broccoli:

1. Food processor: Add broccoli florets and stems to a food processor. You may need to do two batches depending on the size of your food processor. Pulse until broccoli has a fine, rice-like texture.

2. Grater: Grate the broccoli florets using a hand or box grater to get tiny pieces.

3. Chef's knife: Trim off as much of the stems as possible so that the florets fall apart into tiny pieces. Chop them into your desired consistency.

How to Cook Riced Broccoli

-Saute: Heat some olive oil over medium heat in a large skillet. Add the broccoli rice and cook for 4 to 5 minutes until tender.
-Steam/boil: Bring 1 inch of water to a simmer in a large skillet. Cook the riced broccoli in it for 3 to 4 minutes. Drain before serving.
-Seasoning ideas: Cilantro, lime juice, and garlic; red pepper flakes and garlic; or turmeric, ginger, and coconut milk.

Alternative uses: Use it raw in smoothies, salads, or “grain” bowls, like this riced broccoli bowl recipe. You can also use it as a base for fried “rice” by combining it with garlic, onions, peppers, carrots, scrambled eggs, and soy sauce.

Can you freeze riced broccoli?
Making riced broccoli to store in the freezer is a great option if you have a lot of broccoli on hand and want to preserve its shelf life. Transfer it to plastic or Stasher bags, and store in the freezer for up to 3 months. Some people like to let it thaw in the fridge before adding to recipes, but I just cook it straight from frozen.

Storage: Store in the fridge in an airtight container for up to 5 days, or in the freezer in bags for up to 3 months.

Nutrition
Serving: 1cup | Calories: 69kcal | Carbohydrates: 13g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 67mg | Potassium: 640mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1263IU | Vitamin C: 181mg | Calcium: 95mg | Iron: 1mg