The age of cauliflower rice has spawned a whole host of riced veggies, including its cousin, broccoli. In the low-carb recipe below, broccoli is riced in the food processor before being cooked with lots of gooey cheese. The result is like a low-carb risotto with heaps more flavor and nutrition than the original.
This recipe is one great way to use up any broccoli stalks you have lying around, after using the florets for other recipes. Consider ricing and then freezing stalks whenever you use florets for another recipe. Then you can just pull the bag of frozen broccoli rice out of the freezer and cook up this simple side!
Cheesy Broccoli Rice
4
10 minutes
15 minutes
25 minutes
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
2 heads broccoli (or about 3 cups broccoli rice), run through the food processor to "rice"
1 cup sharp cheddar cheese
1/2 cup mozzarella cheese
1/4 cup freshly ground black pepper
Heat the butter in a pan. Add the onion and cook until just tender, about 4 minutes, then add the garlic and cook until fragrant, 1 minute more.
Add the broccoli rice to the pan. Stir well to combine. Cook, stirring frequently, until the broccoli rice is tender, about 7-10 minutes.
When the broccoli rice is tender, add the shredded cheese. Stir to combine and to allow the cheese to melt, pulling the pan from the heat if needed to keep the cheese from burning. Season with black pepper and serve.