Riced broccoli
Riced Broccoli is a great dish for vegans. It’s gluten-free, vegan, and has a delicious flavor. The best part about this recipe is that it’s so simple to make! All you need are some ingredients from your kitchen and the ability to follow directions. It is ideal for someone who’s looking for an extra serving of vegetables for their meal.
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Servings: 4 servings
Calories: 85kcal
Ingredients
- 1 medium broccoli
- 1 tablespoon avocado oil
- 1 garlic minced
- 1/2 teaspoon onion powder
- Salt to taste
Instructions
PREPARATION
- Wash broccoli crown, cut the stem, set aside, and cut the broccoli into florets, about 1-inch sizes.
- Peel and chop the stem into 1-inch pieces.
- Choose one of these methods to process broccoli.
Method 1
- Use a sharp knife and finely chop the florets into rice size pieces.
Method 2
- Place broccoli florets in a blender, press pulse on the blender, and process into rice size pieces. Pause the blender, scrape down the sides of the blender, and process until all are done.
Method 3
- Add florets and chopped stems to the food processor, press pulse on the food processor, and process into rice size pieces. Pause the food processor, scrape down the sides of the food processor, and process until all are done..
HOW TO COOK BROCCOLI RICE
- Over medium heat, heat oil in a skillet.
- Add the garlic and cook it until you can smell a fragrant, about 30 seconds.
- Add the broccoli rice, and onion powder and cook until tender, about 2 minutes, stirring constantly.
- Allow rice to cook until it becomes bright green and tender, about 2 to 3 minutes. And finally, season with salt as desired.
Nutrition
Calories: 85kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 50mg | Potassium: 486mg | Fiber: 4g | Sugar: 3g | Vitamin A: 947IU | Vitamin C: 136mg | Calcium: 74mg | Iron: 1mg