Description
This riced broccoli recipe is packed with ingredients that are high in nutrients and flavor. It’s easy to make and comes together in less than 20 minutes!
Ingredients
- 1–2 large carrots with skin, cut into 2” pieces
- Stalks from 1–2 lbs broccoli crowns, cut into 2” pieces
- 2 teaspoons organic, grass-fed ghee or butter*
- 1 medium shallot, minced
- 1 large clove garlic, minced
- 1/4 teaspoon fine sea salt (such as Real Salt) – adjust more or less to taste
- 6–10 cranks of fresh black pepper
- 1 1/2 teaspoon ground cumin
- 1/4 C fresh, organic cilantro, chopped (optional)
- 2–4 tablespoon chicken or beef broth, or veggie stock (optional)
Instructions
Prep the Veggies:
- Mince the shallot and garlic and set each aside in a small bowl.
- Trim any dried or brown ends off the broccoli stalks, or any pieces that look especially woody. Cut into 2″ pieces.
- Remove the ends of the carrot and chop it into 2″ pieces, leaving the skin on for extra nutrients.
- Add the carrot and broccoli stalk pieces to a food processor. Process on medium for about 10-20 seconds. You want pieces that are a little larger than actual rice grains. If they’re too fine the mixture can become mushy and it’s more likely to burn. Try a few seconds at various speeds to get the right consistency.
Cook the Riced Broccoli:
- Melt the ghee in a large skillet over medium-low.
- Add the shallots, stir and cook for one minute.
- Add the garlic and cook for another minute, stirring occasionally.
- Add the broccoli mixture, salt, pepper and cumin to the shallot and garlic and cook for about 10-12 minutes, stirring occasionally.
- If the mixture feels dry or sticks to the bottom of the pan, reduce the heat and add 2-4 tablespoons of stock or broth to deglaze the pan. Stir to loosen any stuck pieces off the bottom and cover for 2 minutes to trap the moisture and lightly steam the veggies.
- Finish with fresh cilantro. Serve the riced broccoli as a side dish, or as a base to a protein bowl. It pairs well with coriander chicken or shrimp or topped with scrambled eggs in the morning for a filling breakfast.
Notes
*You can use any color of carrot with this recipe, but white or yellow carrots will look best once mixed with the green stalks.
**To make vegan use cold or expeller-pressed avocado oil or extra virgin olive oil instead of ghee and use veggie stock or filtered water to deglaze the pan.
To Freeze for Later: Process the broccoli stalks and carrot together and evenly spread the mixture on a rimmed baking sheet lined with parchment paper. Pop the baking sheet in the freezer, and once it’s frozen, pour the frozen riced broccoli mixture into a freezer-safe container such as a silicone zip-top bag. Freezing it on a baking sheet ahead of time helps to prevent it from becoming a solid block.
Serve with Lemon Coriander Chicken
