Next time you’re in the mood for rice, consider ditching the grains altogether for this nutrient-dense and fiber-rich broccoli rice. You can make broccoli rice from either the florets, the stem, or both.
Since there are so many delicious ways to use the florets, I usually reserve the stem for this recipe.
Here’s the broccoli stem rice recipe:
Broccoli Stem Rice
Prep Time: 2 min
Cook Time: 5 min
Total Time: 7 min
2 broccoli stems/ stalks, chopped into 1/2 inch slices
1 clove garlic, chopped
1 tsp. jalapeno or chiles, minced (optional)
2 tsp olive oil
1 Tbsp water, and more as needed
pink salt, to taste
black pepper, to taste
Chop the stalk into ¼ – inch thick pieces, and add to a food processor or blender. (If using a high speed blender, process on low speed up to 4).
Pulse or blend the broccoli stem pieces until a rice-like texture is achieved.
On the stove, heat a pan over medium heat then add a drizzle of oil to coat the bottom of the pan.
Add the garlic and chile pepper (if using). Cook for 30-60 seconds, until fragrant, then add the broccoli rice and use a spoon to lay out evenly in the pan. Add water, and a pinch of pink salt and black pepper, stir once, then let saute for 5-7 minutes, stirring occasionally, until broccoli rice is soft.
Taste, and add salt and pepper as needed, before serving.