If you find yourself asking What is Riced Broccoli, then look no further! Riced Broccoli is a great grain free alternative to serve up with your next meal. It is easy, versatile, and just delicious. Plus it serves as a fantastic way to sneak in an extra serving of vegetables for big or little people. Win.
Cut the broccoli heads into large florets and peel the outer layer off the stem and cut into chunks
In batches (the size of your machine will determine how much you can get in there, but don't fill it more than 3/4 full) pulse in one second bursts until the broccoli resembles grains of rice.
Use a tamper to push down or a spatula to scrape the sides as needed. I use this food processor.
Use a chef’s knife to cut the broccoli florets into small 1-inch pieces. Then chop into smaller grain sized pieces, keeping some of the florets intact.
If you don't have a food processor or a good knife, then use the largest holes on a box grater to grate the broccoli until it resembles grains of rice.
Add 1 inch of water to the bottom of a saucepan with lid. Add in the broccoli and turn the stove top to high heat. Pop the lid on the pan and allow to steam for 3 minutes, remove from heat, strain and serve.
Heat a large pan or wok over medium heat. Add in 1 tbsp cooking oil of choice or butter and sauté the broccoli rice until tender, about 2 to 3 minutes. Season to your liking.
To freeze store uncooked rice broccoli in large ziploc bags. Allow to thaw and then cook as directed. You can also store it in the freezer after it has been cooked but you may need to stir-fry it once thawed to remove excess moisture.