You can use this broccoli rice recipe two ways. Leave it raw and add it to any recipe that calls for broccoli or cauliflower rice, or make the sautéed cilantro lime "rice" recipe to use in place of regular rice.
broccoli head (about 8 ounces)
for Cilantro-Lime Broccoli Rice:
- Extra-virgin olive oil, for brushing
- 2 scallions, diced
- 1 garlic clove, minced
- 2 tablespoons chopped cilantro stems, plus 1/2 cup leaves reserved
- 1/4 teaspoon sea salt, more to taste
- freshly ground black pepper
- 1/4 teaspoon cumin, more to taste
- 1 lime, zest and juice
- 1 cup cooked brown rice, optional
Remove any tough, woody parts from the broccoli stalk. If the outer skin of the stalk is very tough, you can peel it with a vegetable peeler. Chop the remaining stalk and the florets into 1-inch pieces.
Place into a food processor and pulse until the broccoli is broken up into tiny rice-sized pieces. This should yield about 2 cups of “riced” broccoli. Stop there and use your broccoli rice in any recipe that calls for broccoli rice or cauliflower rice.
To make Cilantro-Lime Broccoli Rice, heat a nonstick skillet over medium-low heat and brush with olive oil. Add the riced broccoli, the scallions, garlic, cilantro stems, salt, and a few grinds of pepper. Cook and stir for 1 minute, until lightly warmed but still bright green. Remove the pan from the heat and stir in the cumin, lime zest, and a squeeze of lime juice. Stir in the brown rice, if using. Season to taste and serve.