Move over cauliflower, there’s another rice-able vegetable in town! In all seriousness, I love riced cauliflower and think it’s an AMAZING way to pack more veggies into meals. It’s a staple at our house, and goes great with stir fries, among other dishes. I’ve even been seeing people on Instagram putting riced cauliflower in their morning oatmeal lately. WOAH. I need to try that (perhaps for a future post?!). But I’m starting to experiment with another riced veggie: broccoli!
Don’t get me wrong, I have nothing against rice. I just like riced veggies a little bit more ;-)! Because, well, they’re veggies. With some dishes, you really can’t skip the rice, and I get that. But if you’re looking for a way to increase your vegetable intake without really trying, read on for an easy tutorial on How to Make Riced Broccoli.
Broccoli and cauliflower are both members of the cruciferous family, a collection of highly nutritious veggies. These vegetables may help reduce the risk of developing cancer, and enhance the body’s ability to get rid of toxins. So, eat ’em up!
If you’re tired of eating steamed broccoli or munching on crunchy, raw florets, give riced broccoli a try. It’s incredibly easy to make and cooks up quickly as a side dish or when mixed in with other vegetables.
All you need is a food processor, a couple of heads of broccoli, and 5 minutes! If you would like a more convenient option, check out the fresh or frozen pre-riced broccoli from Trader Joe’s, Whole Foods, and Green Giant brands.
Here’s one of my recipes using riced broccoli:
Easy Riced Broccoli
- 2 heads broccoli
- Rinse and dry the broccoli heads. Peel and trim the stalks. Slice the broccoli stalks into large pieces, and pull apart the head into florets. Add broccoli pieces to a food processor. You may need to do two batches depending on the size of your food processor. Pulse until broccoli is a fine, rice-like texture. Enjoy!
That’s it! Can you believe how easy it is?!
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Have a great Wednesday!