How to Make Riced Broccoli

4 different ways to make riced broccoli plus a simple recipe for making broccoli rice as a grain substitute and side dish.

5 from 4 votes

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Prep Time 5

Cook Time 5

Total Time 10

Course Dinner

Servings servings

Calories 34 kcal

Ingredients

1 bunch broccoli
1 T+ olive oil
¼ + teaspoon salt or garlic salt
¼ + teaspoon ground pepper

Instructions

Cut the broccoli head off of the broccoli, set aside for another use. The broccoli rice is made with the broccoli stalk.
Peel the broccoli stalk and cut into 2" chunks
Grate in a food processor for 10 seconds
To cook the riced broccoli, heat the oil in a pan on medium heat
Add 2 cups of riced broccoli and the salt and pepper. If you have more than 2 cups of broccoli rice then adjust the oil amount and seasonings accordingly
Cook the broccoli for 3-4 minutes, stirring often to make sure it's cooking evenly and not browning

Notes

Please refer to the full blog post for all 4 processing methods. Quick tip: using a food processor is the quickest and will give you the best results.

For variety, you can use a mix of riced broccoli and riced cauliflower together.

You can use a mix of the stalk and the crowns in broccoli rice, but just using the stalks will give you the best texture. (And is what you'll find sold in bags at grocery stores).

Nutrition

Serving: 6servingsCalories: 34kcalCarbohydrates: 7gProtein: 3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 33mgPotassium: 320mgFiber: 3gSugar: 2gVitamin A: 631IUVitamin C: 90mgCalcium: 48mgIron: 1mg

Keyword riced broccoli

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