Riced Broccoli is a great alternative to white rice because it’s much lower in carbohydrate and calories, and is rich in fiber, potassium and vitamin C.
Riced Broccoli is made from the stems of broccoli, which is a great way to use the whole plant, but I found it a little “stemmy” or woody. Riced Cauliflower, on the other hand, is softer but I like the added color that the riced broccoli provides, so the next time I make this I’m going to use a combination of the riced broccoli and cauliflower.
On another note, I really enjoyed this recipe the next day when I added chopped almonds and leftover grilled chicken as compared to eating it as a side dish, so I’m including those ingredients in the recipe below.
Riced Broccoli w Kale & Carrots
· 1 (16 oz.) packaged riced broccoli
· 2 teaspoons olive oil
· Pinch of red pepper flakes
· ¾ cup diced carrots
· 4 leaves of Lucinato Kale, stems removed and thinly sliced
· ½ cup chopped almonds
· 1 cup chopped leftover chicken
· 2 green onions, thinly sliced
· Salt and freshly ground black pepper to taste
In a frying pan heat oil over medium heat. Add red pepper flakes, carrots, kale and riced broccoli. Sauté until soft, about 5 minutes.
Cover and cook another 2 minutes, stirring twice.
Remove cover and season with salt and pepper.
Add almonds, green onions and chicken. Stir thoroughly and heat through, then serve.
Makes about 4 1-cup servings.