broccoli rice

This simple creamy chicken curry is ready in 45 minutes and will be a dinner winner with the whole family. Plus, it's keto-friendly and gluten-free.

Keto chicken coconut curry with broccoli rice recipe

macadamia oil

Lilydale Free Range Chicken Thigh, cut into 3cm pieces

brown onion, sliced

garlic cloves, crushed

tsp finely grated fresh ginger

red chillies, finely chopped

turmeric

brown mustard seeds

tsp cumin

tsp coriander

coconut cream

broccoli, chopped

Lime juice,

sauce,

baby spinach leaves

extra sliced long red chillies, finely chopped, to serve

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Broccoli Cheese Rice Casserole is a creamy, cheesy, flavor-filled side dish perfect for holidays on any weeknight dinner. This classic baked green rice casserole is filled with rice, broccoli, and cheese, and water chestnuts add that extra crunch. Cheesy broccoli and rice casserole is one of my favorite recipes to serve on Thanksgiving because it&#x27;s so easy, and you can make it ahead of time too!

Broccoli Cheese Rice Casserole (Green Rice Casserole)

broccoli

c. minute rice

water chestnuts

cream of mushroom soup (click for recipe!)

milk ((use soup can to measure))

lb. approx. 3 inches Velveeta, cubed

cheddar cheese

Cook broccoli according to directions and drain.

Cook rice in 1 cup water (by instruction)

Add all ingredients together (except shredded cheese) and mix well. Sprinkle with shredded cheese.

Bake at 350 degrees for 30-45 minutes or until hot and bubbly.

Enjoy

Learn how to make broccoli rice with three easy preparation techniques. This simple recipe creates a low-carb, Paleo and Whole30 alternative to grains. Saute, steam or eat this vegetable rice raw for a nutrient-rich side dish.

Broccoli Rice

oil (olive, vegetable, butter

kosher salt (for seasoning)

black pepper (for seasoning)

Use a knife to cut the broccoli into 1-inch sized florets.

Select one of the three techniques below to breakdown florets into rice-sized pieces.

1) Knife: Use a chef&#039;s knife to finely chop the florets into smaller rice sized pieces.

2) Food Processor: Add florets ¾ full into a food processor and pulse until small pieces form, scraping the sides of the bowl as needed. Work in batches if needed.

3) Blender: Add florets to a blender and process on medium-high speed until small pieces form, about 15 to 60 seconds, scraping the sides of the container. Work in batches if needed.

Preparation

Saute Method: Heat a large saute pan over medium heat. Add oil, once hot add the broccoli rice in one layer.

Allow rice to cook until it becomes bright green and tender, about 2 to 3 minutes. Season with salt and pepper as desired.

Steaming Method: Add broccoli to a microwave safe bowl. Add 1 tablespoon of oil and stir to combine.

Cover bowl tightly with plastic wrap and microwave for 2 minutes. Mix and cook another 1 to 2 minutes until the broccoli rice is bright green and tender. Season with salt and pepper as desired.

Cooking (2-Ways)

Here's what you need: medium-sized sweet potatoes, cooking oil, white onion, large carrots, salt, pepper, vegetable broth, pea, eggs, low sodium soy sauce, green onion

Sweet Potato "Fried" Rice Recipe by Tasty

sweet potatoes,

½ white onion, diced

carrots,

salt

pepper

vegetable broth

½ cup pea, cooked

eggs, scrambled

soy sauce

green onion, chopped,

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In a food processor, pulse the sweet potato chunks until they reach your desired “rice” consistency.

In a large skillet over medium heat, heat oil, then add onions and let cook until translucent.

Add sweet potato rice, carrots, salt, pepper, and vegetable broth and cook until the liquid has evaporated and the sweet potato is tender, stirring occasionally.

Add peas, eggs, and soy sauce, and combine, allowing it to heat through.

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Broccoli Rice is the perfect side dish: creamy, cheesy, healthy, and filling. Plus, it’s all made in one pot! Melty parmesan cheese, fluffy rice, and tender bite-sized broccoli come together to make this quick and easy recipe an excellent addition to almost any meal — and sure to please even the pickiest eaters.

coconut oil

yellow onion, diced

garlic,

long grain white rice

broth

olive oil

broccoli florets,

Parmesan cheese, grated

salt (or

black pepper (or

Heat coconut oil in a large pot over medium-high until the hot oil sizzles, about 1 minute.

Add onion and garlic and sauté until fragrant, about 1-2 minutes.

Add rice and broth. Cover the pot and bring it to a boil. Turn the heat down to low and let the rice simmer until most of the liquid is absorbed, about 10-12 minutes.

Add olive oil, broccoli, and Parmesan cheese and continue cooking for 2-3 minutes until the broccoli is tender and the cheese has melted, stirring constantly.

Season with salt and pepper and serve immediately.

If you find&nbsp;yourself asking What is Riced Broccoli, then look no further! Riced Broccoli is a great grain free alternative to serve up with your next meal. It is easy, versatile, and just delicious. Plus it serves as a fantastic way to sneak in an extra serving of vegetables for big or little people. Win.

What is Riced Broccoli and How to Prepare it

tbsp olive oil or coconut oil, for cooking

salt and pepper

Cut the broccoli heads into large florets and peel the outer layer off the stem and cut into chunks

In batches (the size of your machine will determine how much you can get in there, but don't fill it more than 3/4 full) pulse in one second bursts until the broccoli resembles grains of rice.&nbsp;

Use a tamper to push down or a spatula to scrape the sides as needed. I use this food processor.

Blender or Food Processor

Use a&nbsp;chef’s knife&nbsp;to cut the broccoli florets into small 1-inch pieces. Then chop into smaller grain sized pieces, keeping some of the florets intact.&nbsp;

Chopping with a Chef's Knife

If you don't have a food processor or a good knife, then use the largest holes on a box grater to grate the broccoli until it resembles grains of rice.

Box Grater

Add 1 inch of water to the bottom of a saucepan with lid. Add in the broccoli and turn the stove top to high heat. Pop the lid on the pan and allow to steam for 3 minutes, remove from heat, strain and serve.

To Steam

Heat a large pan or wok over medium heat. Add in 1 tbsp cooking oil of choice or butter and sauté the broccoli rice until tender, about 2 to 3 minutes. Season to your liking.

To Saute/Stir Fry

Make your own riced broccoli in no time with this simple recipe!

Easy Riced Broccoli

Rinse and dry the broccoli heads. Trim the stalks and slice them into pieces. Pull apart the florets.

Food processor: Add broccoli florets and stems to a food processor. You may need to do two batches depending on the size of your food processor. Pulse until broccoli has a fine, rice-like texture.Grater: Grate the broccoli florets using a hand or box grater to get tiny pieces.Chef&#039;s knife: Trim off as much of the stems as possible so that the florets fall apart into tiny pieces. Chop them into your desired consistency.

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Learn how to make riced broccoli in this informative post, including a 30 second video that shows you how easy it is to do in a food processor!

Riced Broccoli

Try our gingery broccoli-fry for a healthy veggie dinner. It's a bit like fried rice but with antioxidant-rich broccoli instead

Gingery broccoli-fry with cashews

head of broccoli, stalks and florets separated

cashews, roughly chopped

tbsp sesame oil

ginger, finely sliced

red onion, finely chopped

carrot (160 grams),

garlic cloves, thinly sliced

tamari

lime,

chopped coriander, plus extra to serve

eggs, beaten

Blitz the broccoli stalks in a food processor until finely chopped. Add the florets and pulse again to achieve a rice-like texture.

Lightly toast the cashews in a wok or frying pan, then tip onto a plate and set aside. Heat the oil in a pan over a high heat and add the ginger, onion, pepper, carrot, garlic and chilli. Stir-fry for 2-3 mins until starting to brown, then put a lid on and cook for another 2 mins.

Add the broccoli and 3 tbsp water and stir-fry for 3 mins until all the veg is tender. Pour in the tamari, lime juice and zest and coriander, stir well, then pour in the eggs and stir-fry very briefly to just set. Serve with the cashews, extra coriander and extra sliced chilli scattered over, if you like.

This easy-as curry is perfect for cooler nights.

Pumpkin and Lentil Red Curry recipe

onion

pumpkin

curry paste

coconut milk

vegetable stock

red lentils

tbs fish sauce

broccoli rice (see notes)

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A sweet, sticky and spicy honey garlic chicken that’s packed with flavour. Served with broccoli rice, it’s the perfect packed lunch or meal prep dinner.

Lunch Box: Honey Garlic Chicken with Broccoli Rice

Boneless Skinless Chicken Thigh

Garlic Powder

Chilli Powder

Flour

Garlic Clove

Gochujang

Soy Sauce

Honey

Lime

Broccoli

Jasmine Rice

Spring Onion

Sesame Seeds

Heat the oven to 200°C fan. Dice the chicken into 3cm pieces. In a bowl or flat tray, mix the garlic powder, chilli powder, flour and a pinch of salt.

Toss the chicken in the mix to coat evenly, then transfer to a baking tray and drizzle with olive oil. Slide into the hot oven to roast for 10 mins.

Meanwhile, mince the garlic then add to a bowl along with the gochujang, soy sauce, honey and the juice of the limes. Mix to combine then pour over the chicken and pop it back in the oven for another 5 mins until sticky.

Dice the broccoli into small pieces. Cook the rice following pack instructions, adding the broccoli 3 mins before the end of the cooking time. Meanwhile, thinly slice the spring onions.

Box or plate up the broccoli rice, top with the sticky chicken, and drizzle over any remaining sauce. Scatter over the spring onions and sesame seeds. It will keep well in the fridge for 3 days.

Delicious & easy to make! I used less gochujang to make it less spicy, but loved the level of flavour.

The big problem I had with this recipe is when the chicken came out of the oven everyone would walk by and grab a chunk, and eat it while it was cooling. The first batch was gone. I had run to the butcher the next day to make more chicken. Delicious!!!

Delicious and kid friendly! Will definitely make again.

Super tasty, added some softened onions with the rice for added flavour.

Is there any substitute for gochujang? I'm gluten free so can't use it in recipes.

Very very nice. But chicken does need longer to cook than stated ☺️

Enjoyed this! I added the broccoli into the chicken and sauce to finish. 10/10

Family approved! Will defo do again! ⭐️⭐️⭐️⭐️⭐️
(Although took a bit longer then expected)

Is this a heat up or eat cold lunch? Looks delicious!

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 &quot;rice&quot; recipe to use in place of regular rice.

broccoli head (about 8 ounces)

Extra-virgin olive oil (for brushing)

scallions (diced)

garlic (minced)

cilantro stems (plus ½ cup leaves reserved)

sea salt (more

black pepper

¼ teaspoon ground cumin (plus more to taste)

lime

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 several 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.

A simple homemade recipe with fresh broccoli, savory rice and creamy cheddar cheese perfect for a side dish or meatless main.

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