- Food: Broccoli Rice
- Writer: Lizzie Green
- Content-Type: Food Blog
Keep that broccoli stalk! Instead, blend it into broccoli rice to add to bowls, stir-fries, burritos, and other dishes. It’s simple, wholesome, and wonderful!
Everyone loves cauliflower rice, but in my opinion, it is just as deserving of praise. It’s a fantastic way to prepare a whole head of broccoli—stalk and all—into something delectable.
You can stir-fry it, add it to a stir-fry, or build a wrap out of it. You can even lightly sauté it with cilantro and lime to create a grain-free base for a homemade burrito bowl.
Your alternatives are truly limitless. If you’ve been reading the blog for a while, you already know how much I enjoy figuring out ways to cook using leftover vegetable parts.
In the past several weeks, I’ve had to make my produce last longer between trips to the shop, which has made this especially true. If you’re in a similar situation, save the stem for the subsequent time you prepare broccoli.
Try making broccoli rice instead! It utilizes every last bit of broccoli and is quick, flavorful, and healthful.
Making Broccoli Rice: A Recipe
Making rice with broccoli is SO simple! A food processor, a knife, and/or a vegetable peeler are all that is required. then adhere to these easy steps:
- Trim the stalk first. Cut away any hard, woody bits at the bottom using the knife. Use the vegetable peeler to remove any thick skin.
- Broccoli should then be chopped into 1-inch pieces. This action is essential! Too large of a piece will prevent even processing in the food processor. The result will be a mixture of large chunks and overly processed, mushy broccoli. Broccoli florets and stems should be broken or cut into 1-inch portions for optimal results.
- Next, pulse! When the broccoli resembles (green) rice grains, add it to a food processor and pulse a few times. You can either stop there and use it in any recipe that calls for broccoli or cauliflower rice, or you can make my simple cilantro lime broccoli rice by following the recipe below. I’m done now!
Rice and Broccoli Recipes
Here is my go-to recipe for broccoli rice. To produce a flavorful, tangy cilantro lime “rice,” I sauté it with scallions, garlic, cilantro, and lime.
For added texture, I frequently add cooked brown or white rice. Put it in a burrito or use it as the foundation of a homemade burrito bowl topped with pico de gallo, fajita vegetables, black beans, and lots of guacamole.
Any recipe that asks for cauliflower rice, such as Turmeric Cauliflower Fried Rice or Cauliflower Rice Kimchi Bowls, could also be made.
In addition, it would work well in the Mango Ginger Rice Bowl, Buddha Bowl, or any of the rice bowl dishes in place of plain rice.
|15 minutes to prepare
This dish has two applications. Make the sautéed cilantro lime “rice” recipe to use in place of conventional rice, or leave it raw and add it to any recipe that asks for broccoli or cauliflower rice.
- 1 small broccoli head (about 8 ounces)
For Cilantro-Lime Broccoli Rice:
- Extra-virgin olive oil, for brushing
- 2 scallions, diced
- 1 garlic clove, minced
- 2 tablespoons chopped cilantro stems, plus 1/2 cup leaves reserved
- 1/4 teaspoon sea salt, more to taste
- freshly ground black pepper
- 1/4 teaspoon cumin, more to taste
- 1 lime, zest, and juice
- 1 cup cooked brown rice, optional
- The broccoli stalk should be free from any hard, woody sections. If the stalk’s outer skin is exceptionally rough, you can use a vegetable peeler to remove it. Slice the florets and leftover stalk into 1-inch pieces.
- Place in a food processor and pulse a few times to create little rice-sized pieces out of the broccoli. About 2 cups of “riced” broccoli should result from this. When a recipe calls for broccoli rice or cauliflower rice, stop there and use your leftover instead.
- A nonstick skillet should be heated over low heat and brushed with olive oil to prepare the cilantro-lime broccoli rice. Broccoli that has been riced, scallions, garlic, cilantro stems, salt, and a few grinds of pepper should all be added. For 1 minute, cook and stir while maintaining the vivid green color. Cumin, lime juice, and zest are added after the pan has been taken off the heat. If using, stir in the brown rice. Serve after flavoring to taste.