So here is how broccoli “rice” happened.
I love using Cauliflower Rice for health, lower carbs and taste. But what about cauliflower’s cousin, broccoli? I wondered if I could turn broccoli into “rice.”
It turns out that broccoli stems are perfect for making a low cost, low carb “rice.” And, bonus: broccoli is one of the healthiest things you can put in your mouth.
All you do is spin chunks of broccoli stems in your food processor until they are in small bits the size of grains of rice.
I tried boiling them, but they turned out too wet and mushy. So, I found that tossing the broccoli bits with oil, salt and pepper, and then roasting the bits works perfectly. This “rice” is really, really yummy. And the cost? Pretty much ZERO if you normally throw broccoli stems away. Win. Win. Win, I say.
I tried a fried rice dish for my first use of broccoli rice, and it turns out great.
This recipe is low carb, Whole 30, vegan friendly, and is compatible with so many ways of eating.
ASIAN BROCCOLI STEM RICE
6 large broccoli stems
3 tablespoons olive oil, divided
Pinch red pepper flakes
1 teaspoon sesame oil
3 green onions, thinly sliced, whites and green separated
3 cloves garlic, minced
2 tablespoons minced fresh ginger
4 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1/2 cup chopped cashews
Preheat oven to 350 degrees.
Peel broccoli stems to remove tough outer surface. Cut into 2 inch chunks and place in food processor. Pulse in food processor until very small bits the size of rice. Toss in 2 tablespoons of oil and spread on a baking sheet. Sprinkle generously with salt and pepper. Roast for 20 to 30 minutes, stirring once halfway through cooking time. Remove from oven when bits are tender but still firm.
Heat a large skillet to medium high heat. Add remaining 1 tablespoon of oil and sesame oil. Add red pepper flakes and green onion whites and cook for one minute. Add garlic and ginger and cook about another minute, until softened and fragrant.
Stir together the soy sauce and rice vinegar. Pour into skillet and then add broccoli bits.Stir and cook for about 3 minutes, until heated through. Turn off heat and stir in cashews. Serve immediately.
- 6 large broccoli stems
- 3 tablespoons olive oil, divided
- Pinch red pepper flakes
- 1 teaspoon sesame oil
- 3 green onions, thinly sliced, whites and green separated
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 4 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- ½ cup chopped cashews
- Preheat oven to 350 degrees.
- Peel broccoli stems to remove tough outer surface. Cut into 2 inch chunks and place in food processor. Pulse in food processor until very small bits the size of rice. Toss in 2 tablespoons of oil and spread on a baking sheet. Sprinkle generously with salt and pepper. Roast for 20 to 30 minutes, stirring once halfway through cooking time. Remove from oven when bits are tender but still firm.
- Heat a large skillet to medium high heat. Add remaining 1 tablespoon of oil and sesame oil. Add red pepper flakes and green onion whites and cook for one minute. Add garlic and ginger and cook about another minute, until softened and fragrant.
- Stir together the soy sauce and rice vinegar. Pour into skillet and then add broccoli bits.Stir and cook for about 3 minutes, until heated through. Turn off heat and stir in cashews. Serve immediately.
Cauliflower “rice” dishes that could be done with broccoli “rice”
Best Easy Cauliflower Rice, Kalyn’s Kitchen
Cauliflower Rice Hash Browns, Iowa Girls Eats
Mexican Cauliflower Rice, La Cocina de Leslie
