Easy Riced Broccoli
Make your own riced broccoli in no time with this simple recipe!
Servings 6 cups
- 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