I’m a Certified Nutrition Coach, gluten-free recipe creator, and home detoxification expert with a focus on gut health. I show burned-out women with digestive issues how to take a proactive, holistic approach to healing by sharing nutrient-dense recipes, and sustainable lifestyle tips that are easy to implement in everyday life.
If you’ve never tried riced broccoli, you’re in for a treat! This recipe is full of fresh, vibrant flavors thanks to a simple yet delicious blend of fresh broccoli, carrots, shallots, cumin, and cilantro. It’s a healthy, easy side dish that complements a variety of meals.
The first time I made riced broccoli, I was surprised at how quick and easy it was! Now, it’s a regular feature in our home–not just because it’s so simple, but because it’s incredibly versatile. This recipe makes a generous batch, so it’s perfect for meal prep. Plus, it’s made with affordable ingredients that are easy to find at any grocery store.
Serve broccoli rice alongside Lemon Coriander Chicken or shrimp tacos, sprinkle cold leftovers on salads, or top it with some fried eggs for a tasty, nutrient-dense meal. However you enjoy it, this recipe is sure to become a staple in your dinner rotation.
This riced broccoli recipe combines inexpensive ingredients that are readily available in most grocery stores. Here’s what you’ll need:
Fresh Broccoli – This recipe uses florets and stalks to maximize nutrition.Look for crowns with decent stalks to add extra fiber, but trim off any pieces that are woody. You’ll need roughly 1 pound, but it doesn’t need to be exact.
Carrots – I like yellow or white rainbow carrots for the best color but use what’s available. Leave the skins on for extra nutrients.
Ghee – The buttery flavor really enhances this recipe, and ghee is usually tolerable for people with dairy sensitivities. Butter works well, too. Vegans can use avocado oil or extra virgin olive oil.
Shallot and Fresh Garlic – Shallots have a delicate, mild and slightly sweet flavor that enhances the dish without overpowering it. ¼ cup of any onion will work in a pinch. If you don’t have fresh garlic, use 1/8 teaspoon granulated garlic instead.
Ground Cumin – A wonderfully aromatic seed, cumin aids digestion by helping the pancreas secrete more digestive enzymes. This helps your body digest and absorb nutrients more efficiently. It also tastes amazing with broccoli, so don’t skip it!
Low Sodium Chicken Broth – Adds moisture to the veggies so they cook faster at a lower temperature, retaining more nutrients.Beef broth, veggie stock or water works too.
Fresh Cilantro – Adds a complementary flavor and some healthy antioxidants. Organic is preferred. Leave it out if you’re not a fan.
See the recipe card below for quantities and complete instructions.
How to Make Riced Broccoli
Trim the brown ends off the broccoli stalks and discard any pieces that are woody before cutting into florets. Add the chopped broccoli and carrots to a large food processor and blend on low speed until the veggies resemble the texture of rice. Pause to stir it once or twice if needed. Don’t over process or the mixture may become mushy once cooked.
In a large sauté pan over medium heat, melt the ghee. Add the chopped shallot, stir and cook for one minute. Add the minced garlic and cook for one more minute, stirring occasionally so it doesn’t burn.
Add the broccoli and carrot mixture, cumin, salt, and chicken broth, and stir to combine. Cover and cook until the veggies are fragrant and soft, stirring occasionally, about 10-12 minutes. If the mixture starts to stick to the pan, reduce the heat and add a splash more broth to deglaze the pan. Once cooked, remove from heat, and stir in the fresh cilantro. Season with fresh cracked pepper to taste.
Refrigerate leftovers in an airtight, glass container for up to 5 days.
Dietary Info & Modifications
This riced broccoli recipe is soy-free, nut-free, grain-free, and gluten-free if using certified gluten-free stock.
Make it Vegetarian:
Use vegetable broth or water instead of chicken broth.
Make Dairy-Free or Vegan:
Use avocado oil or extra virgin olive oil instead of ghee or butter. Substitute veggie broth or water for the chicken stock.
FAQs
What is riced broccoli?
Broccoli rice is made by pulsing fresh broccoli in a food processor until it resembles rice. It’s a delicious, healthy, grain-free side dish that pairs well with different flavors and is surprisingly easy and inexpensive to make at home.
What to do with riced broccoli?
Use it as a base for a protein bowl or serve it as a side dish. It tastes great with Lemon Coriander Chicken or shrimp tacos. Sprinkle it on salads or serve it with fried eggs for a healthy breakfast. The options are endless.
Can I freeze broccoli rice?
Yes! After processing the broccoli and carrots into “rice” spread it onto a parchment lined baking sheet and freeze. Once frozen, pour it into silicone pouches to cook later (within 2-3 months). Freezing on a sheet pan helps prevent it from turning into a solid block.
Loved this riced broccoli recipe? Save it to Pinterest so you can make it again! 📌
This recipe was originally published September 7, 2023. It was fully updated March 19, 2025.
This riced broccoli recipe is an easy, healthy side dish you can make in under 20 minutes! Serve it with Lemon Coriander Chicken or add it to tacos or a wrap.
Ingredients
Scale
1 pound fresh broccoli crowns with stalks, washed and cut to 2” pieces
2 large carrots with skin, cut to 2” pieces
1 tablespoonghee or butter
1 medium shallot, finely chopped
1 large garlic clove, minced
1 1/2 teaspoonground cumin
1/2 teaspoonfine salt
1/4 cuplow sodium chicken broth
1/4 cupfresh cilantro, roughly chopped
Fresh cracked black pepper
Instructions
Process the Veggies: Trim the brown ends off the broccoli stalks and discard any pieces that are woody before cutting into florets. Add the chopped broccoli and carrots to a large food processor and blend on low speed until the veggies resemble the texture of rice. Pause to stir it once or twice if needed. Don’t over process or the mixture may become mushy once cooked.
Sauté the Alliums: In a large sauté pan over medium heat, melt the ghee. Add the chopped shallot, stir and cook for about one minute. Add the minced garlic and cook for one more minute, stirring occasionally so it doesn’t burn.
Cook the Riced Broccoli: Add the broccoli and carrot mixture, cumin, salt, and chicken broth, and stir to combine. Cover and cook until the veggies are fragrant and soft, stirring occasionally, about 10-12 minutes. If the mixture starts to stick to the pan, reduce the heat and add a splash more broth to deglaze the pan. Once cooked, remove from heat, and stir in the fresh cilantro. Season with fresh cracked pepper to taste.
Storage: Refrigerate leftovers in an airtight, glass container for up to 5 days.
This recipe is soy-free, nut-free, grain-free, and gluten-free if using certified gluten-free stock.
Make it Vegetarian – Use vegetable broth or water instead of chicken broth.
Make Dairy-Free or Vegan – Use avocado oil or extra virgin olive oil instead of ghee or butter. Substitute veggie broth or water for the chicken stock.
