How To Make Broccoli Rice | Riced Broccoli Recipe

If you’re wondering how to make riced broccoli, you’ve come to the right place! This vibrant and nutritious alternative to steamed rice provides a unique twist on so many classics. Rich in vitamins and fiber, it’s especially great for those seeking a low-carb or keto option.

Riced broccoli is made through a simple method of processing broccoli florets into tiny, rice-like pieces (hence the name). With the rising popularity of vegetable rice substitutes, like cauliflower rice, it was only a matter of time before I tried broccoli rice!

Not only is it a low-carb, grain-free, keto, and paleo alternative to regular rice, but it’s also a sneaky way to incorporate an extra helping of veggies into your diet. Plus, it couldn’t be easier to make!

Like its cauliflower counterpart, broccoli rice can be used in a wide variety of dishes, from stir-fries to salads and even as a stuffing ingredient. Familiarizing yourself with how to make riced broccoli will give you so many new ideas for wholesome and delicious meals!

How to make riced broccoli

Transforming broccoli into rice is a straightforward process. First things first, thoroughly wash your broccoli and dry it well. Next, separate the florets from the stems, but don’t toss the stems — we’ll be using those too! Jump to the recipe card for the full instructions.

Food processor method

Much like with cauliflower rice, using a food processor is the fastest way to make riced broccoli. Once the broccoli has been cut into manageable chunks, add the florets to the food processor.

Peel the outer layer off the stems with a vegetable peeler, then cut the stems and add them to the processor as well. Pulse the broccoli until you achieve a rice-like texture. Make sure you don’t overdo it to prevent creating a broccoli mash!

Box grater method

Don’t own a food processor? No problem! A box grater will also do the trick. Holding onto the stem, grate the broccoli florets and stem against the medium holes of your grater. Be careful as you near the end of the florets to prevent cutting your fingers!

Knife method

If you don’t have a processor or grater, you can also use a sharp knife. Begin by finely chopping the broccoli florets, then finely dice the stems until everything resembles the consistency of rice. This method takes a little longer, but it’s still easy!

Cook the riced broccoli

Once your broccoli rice is prepped, you can use it as-is in recipes or sauté it to turn it a vibrant green and help it lose some of its sulphuric aroma.

Heat a touch of oil or butter in a large skillet over medium heat. Add the broccoli rice, sautéing it for around 1-2 minutes. Don’t overdo it as you want it to retain some of its crunch! You can also add any seasonings you like here.

Choosing the perfect broccoli

• Color: Look for a vibrant green hue. Yellowing is a sign it’s past its prime.
• Florets: Tightly packed florets indicate freshness. If they’re loose, it’s likely too old.
• Stalks: The stalks should be firm and not woody. A fresh stalk will snap easily and has a moist interior.
• Smell: Fresh broccoli crowns have a fresh, vegetal smell. If the odor is strong or unpleasant at all, skip it!

How to use riced broccoli

Now that you know how to make riced broccoli, here are a few of my favorite ways to use it: 

• As a Low-carb Base: Try it in stir-fries or risotto.
• In Place of Rice: Like in burritos, fried rice, or sushi bowls.
• Broccoli Rice Salads: Mix it in a broccoli casserole, or use it as a filling for stuffed peppers.