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Broccoli rice in a bowl with lemon wedges
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5 from 3 votes

How to Make Broccoli Rice

Learn how to make broccoli rice as a way to add more vegetables to your meals or switch up from having rice; low in carb and paleo-friendly!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 52kcal
Author Yumna Jawad

Ingredients

Instructions

  • Use a vegetable peeler to peel the thick parts of the broccoli stem. Cut the broccoli into large chunks
  • Prepare a food processor with the "S" blade, add the broccoli into the bowl of the processor. Pulse until the broccoli is grated and looks like rice or couscous, being careful not to over-pulse.
  • Place a pan large enough to hold the broccoli on the stove on medium-high heat.
  • Add olive oil, and once you see the oil shimmer, add the grated broccoli and saute for 1 minute. Reduce heat to low and cover, cook for 3 minutes.
  • Remove the lid, season with salt and pepper and any other seasoning, and serve.

Notes

Storage: You can make a large batch of broccoli rice to use for recipes throughout the week. Store it in the fridge in an airtight container for 3-4 days. 
Freezer Instructions: Pack the broccoli rice tightly inside a freezer-safe bag or container. It should last at least 6 months.

Nutrition

Calories: 52kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Sodium: 57mg | Potassium: 480mg | Fiber: 4g | Sugar: 3g | Vitamin A: 947IU | Vitamin C: 136mg | Calcium: 71mg | Iron: 1mg