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Top view of broccoli rice in a plate

Broccoli Rice

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 Servings
Calories 79kcal

Ingredients

  • 12 Ounces Broccoli Florets
  • 2 Tablespoons Unsalted Butter can sub for coconut oil, ghee
  • 1 Teaspoon Kosher Salt
US Customary - Metric

Instructions

  • Dump broccoli florets (12 Ounces) into a food processor.
  • “Pulse” using 1 second intervals until you reach your desired broccoli rice grain size — I usually pulse the florets 6 times.
  • Melt unsalted butter (2 tablespoons) in a large pan over medium heat. For crunchier rice use a large pan and add your broccoli in batches so you don’t overcrowd it. For softer rice, add everything in at once and essentially “steam” the rice.
  • Add broccoli rice and salt (1 teaspoon) to the skillet and stir while softening.
  • Cook until the rice is as soft as you’d like — I like my rice to have a little crunch to it, which takes about 5 minutes.

Notes

  • This recipe can also be prepared with a whole head of broccoli, just cut the broccoli into chunks before adding it to the food processor. Using a large stem will make your broccoli rice more similar to store bought products.

Nutrition

Calories: 79kcal | Total Carbohydrates: 5g | Protein: 2g | Fat: 5g | Sodium: 659mg | Fiber: 2g | Sugar: 1g | Net Carbs: 3g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com