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Ingredients14 m servings 96 cals
Original recipe yields 4 servings
- Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until broccoli looks like grains of rice. Repeat with remaining broccoli florets.
- Heat olive oil in a large skillet over medium-low heat. Add onion; cook and stir until softened, about 3 minutes. Stir in garlic; cook for 30 seconds. Stir in broccoli rice, salt, and pepper. Reduce heat to low and cook, covered, until broccoli has softened, about 5 minutes. Pour lemon juice on top.
- Cook's Note:
- Raw broccoli rice can be stored in the refrigerator, covered, for up to 5 days.
Per Serving: 96 calories; 7.1 g fat; 7.4 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 29 mg sodium. Full nutrition
ReviewsRead all reviews 2
Delicious and so quick and easy to make. I didn't know what to expect and I was pleasantly surprised. I also like the fact that it is low in calories.