Servings: 4 people
As versatile as cauliflower rice is, sometimes you just want something different. Enter broccoli rice! It's a super easy to make side dish and just as versatile. Paleo, Whole30, and AIP friendly
- 1 head fresh Broccoli (or 4 cups florets)
- 1 tbsp Avocado Oil, Coconut Oil, or Olive Oil
- 2 cloves Garlic (minced)
- 1/2 tsp Sea Salt
Chop the fresh broccoli up into florets that will fit down the chute of your food processor. If using the stalks, peel the outer layers off using a peeler.
Put the shredder blade in your food processor. (This is my favorite way, but you can also just use the S-blade as well. If you do this you'll need to make sure you aren't turning the broccoli into broccoli puree though. Best to do in batches!)
With the food processor running, send a handful of broccoli down the chute, replace the chute plunger thing (yes, I know there is a name for this but I have NO idea what that might be!) and push down. This will create the "rice."
Heat some oil (I use avocado oil) in a pan over medium heat. If desired, add a clove or two of minced garlic and saute for a minute until fragrant. Then add the broccoli rice to the pan. Add a pinch of sea salt and cook, stirring occasionally, for about 5 minutes. This step not only makes the rice warm but also removes a lot of the in-your-face taste of raw broccoli. Serve!
Calories: 85kcalCarbohydrates: 11gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 341mgPotassium: 486mgFiber: 4gSugar: 3gVitamin A: 947IUVitamin C: 136mgCalcium: 74mgIron: 1mg
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