Description
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
1 pound fresh broccoli crowns with stalks, washed and cut to 2” pieces
2 large carrots with skin, cut to 2” pieces
1 tablespoon ghee or butter
1 medium shallot, finely chopped
1 large garlic clove, minced
1 1/2 teaspoon ground cumin
1/2 teaspoon fine salt
1/4 cup low sodium chicken broth
1/4 cup fresh 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.
Equipment
Notes
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.
