How to Make Riced Broccoli
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.
Ingredients
- 1 head of broccoli
Instructions
- Thoroughly wash your broccoli and dry it well. Next, separate the florets from the stems, but don't toss the stems.
Food processor
- Prep: 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!
By Hand
- Knife: Begin by finely chopping the broccoli florets, then finely dice the stems until everything resembles the consistency of rice.
- Box Grater: 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!
Cooking
- 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.
Video
Notes
Storage: Ricing your broccoli in advance can help you save time when you’re busy! Follow these simple storage tips to keep it fresh:
Fridge: Keep uncooked broccoli rice in an airtight container. This way, it should last for up to 4-5 days.
Freezer: Store uncooked broccoli rice in freezer bags, pressing out the air before sealing. It can be frozen for up to 2 months like this.
