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How to Make Riced Broccoli

Easy Riced Broccoli

Make your own riced broccoli in no time with this simple recipe!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 cups
Calories 69kcal


  • 2 heads broccoli


  • Rinse and dry the broccoli heads. Trim the stalks and slice them into pieces. Pull apart the florets.
  • Food processor: Add broccoli florets and stems to a food processor. You may need to do two batches depending on the size of your food processor. Pulse until broccoli has a fine, rice-like texture.
    Grater: Grate the broccoli florets using a hand or box grater to get tiny pieces.
    Chef's knife: Trim off as much of the stems as possible so that the florets fall apart into tiny pieces. Chop them into your desired consistency.



  • Storage: Store in the fridge in an airtight container for up to 5 days, or in the freezer in bags for up to 3 months. 
  • Cooking instructions: Saute riced broccoli in a skillet with some olive oil over medium heat for 4 to 5 minutes until tender. You can also steam/boil riced broccoli in a skillet with 1 inch of simmering water for a few minutes until tender. Drain before serving.
  • Seasoning ideas: Lime juice, cilantro, and garlic; red pepper flakes and garlic; coconut milk, ginger, and turmeric; or onions, peppers, carrots, garlic, scrambled eggs, and soy sauce for a fried "rice". 


Serving: 1cup | Calories: 69kcal | Carbohydrates: 13g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 67mg | Potassium: 640mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1263IU | Vitamin C: 181mg | Calcium: 95mg | Iron: 1mg