Broccoli Stem "Rice"
Recipe type: Main Dish
Cuisine: Vegan, low carb, Whole 30
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
Recipe by Healthy Family Recipes at