This post may include affiliate links. Thank you for your support.

Vibrant, fluffy, shockingly satisfying, and endlessly versatile, broccoli rice is the glow-up your crisper-drawer didn’t know it needed. This riced broccoli recipe teaches you four different ways to transform a simple head of broccoli into veggie-packed “grains” that cook in minutes, soak up flavor like a sponge, and pack feel-good deliciousness in every bite. Get ready to rice vegetables like a pro—no fancy equipment required!

“Just found your site and I will be back! I used your tricks to rice broccoli, works great and they’re easy. I like to do half cauliflower and half broccoli. Thank you!”

– JEANINE
Action photo of a spoon scooping raw broccoli rice from a large white bowl.

Update: This recipe was originally published in January 2024. I made updates the article below to include more information about ricing broccoli at home.

Hi, friends! Imagine having the earthy, nutty flavor and fantastic wholesome benefits of broccoli—all conveniently packaged in tiny, rice-like morsels. It’s a game changer for anyone looking to boost their veggie intake or cut down on carbs. And, it’s super-simple to rice broccoli at home:

Table of Contents

About this riced broccoli recipe

Fluffy, cheerful, and gorgeously green, broccoli rice is like cauliflower rice’s slightly sweeter cousin. And today I’m going to show you exactly how to turn fresh broccoli (florets, stems, and all) into tender rice-sized “grains” that cook quickly and soak up flavor like a dream.

Whether you sauté the veggie rice with garlic, brighten it with lime and cilantro, or keep things simple with salt and pepper, this recipe for broccoli rice is endlessly adaptable and always satisfying. And, if you’re exploring ricing vegetables in general, these methods work beautifully with cauliflower, and the cooking technique is similar as well.

Whether you serve it as a low-carb side, tuck it into grain bowls, or use it in stir-fries, riced broccoli is about to become your new kitchen bestie. Ready? Let’s go. 🥦🍚

Why you’ll love this culinary tutorial

  • Full Use of the Whole Broccoli. This tutorial teaches you how to use both the florets and stems—zero waste, all flavor.
  • Four Just-Right Ricing Techniques. Whether you use the food processor, grater, or a sharp chef’s knife, each technique transforms a head of broccoli into a uniform rice-like texture.
  • Quick and Easy. Ricing veggies takes just minutes, regardless of the method you choose.
  • Endlessly Flexible and Customizable. Broccoli rice is truly like a mild culinary sponge, absorbing seasonings, sauces, herbs, and citrus beautifully. Plus it works with endless various cuisines.
  • Any-Season Appeal. Riced broccoli is a deliciously way to sneak more veggies into casseroles in the winter, stir fries and bowls in the spring, and wraps in the summer.
  • Ideal for Meal Prep. Broccoli rice sores great in the fridge and freezer for fast weeknight meals.
Overhead photo of raw broccoli florets and stems draining in a colander.

Ingredients for ricing broccoli

As promised, this simple riced broccoli recipe requires very little. Here’s what to grab:

  • Head of Broccoli. Look for a bright green, firm head of broccoli with tightly closed florets for the freshest flavor. Swap: Cauliflower works beautifully here as well.
  • Olive Oil. If you’re wanting to cook the broccoli rice, you’ll want a little oil for richness. Swap: Butter or ghee works great too.
  • Kosher Salt and Ground Black Pepper. Essential seasonings that enhance the broccoli’s natural deliciousness.

Recipe variations

This basic broccoli rice recipe as written is extremely flexible. Once you’ve mastered ricing veggies, you can spin the “grains” into lots of delicious variations.

  • Aromatic Rice Broccoli. Turn plain riced broccoli into a seriously delicious side by sautéing minced garlic and finely diced shallot before adding the rice.
  • Cilantro and Lime Broccoli Rice. Turn plain rice into cilantro-lime rice by stirring chopped cilantro, lime zest, and lime juice into the sautéed broccoli.
  • Fried Riced Broccoli. Stir fry the riced broccoli with a little soy sauce or tamari and a splash of toasted sesame oil for a fried “rice” profile. Try it in action in this stir fried quinoa recipe.
  • Lemony Herby Veggie Rice. Sauté the broccoli and finish with lemon zest, fresh parsley, dill, and basil for a herb-forward side.
  • Tex-Mex Style. Season the rice with ground cumin, chili powder, and smoked paprika for a subtly smoky, warming side perfect for Tex-Mex bowls, burritos, and tacos.

Preparing broccoli for ricing 

Before you start, you’ll need to rinse and dry your broccoli. Then, you’ll want to break it down into more manageable chunks known as florets. Don’t fret if you’re not sure where to start — I’ve got you covered with a full tutorial on how to prep broccoli.

After breaking down the head of broccoli, you’ll be ready to actually transform the veggie into yummy green “grains”. Below I list four methods of how to make riced vegetables. Whether you have a fancy food processor with a chopping blade or a shredding disc, a simple box grater, or just a sharp chef’s knife, there’s a method that will suit any kitchen setup. 

The best part of this riced broccoli recipe? You’ll not only savor the satisfaction of creating this versatile, goodness-packed rice alternative from scratch, but you’ll also save some hard-earned cash by skipping store-bought versions.

How to make broccoli rice with a Food Processor 

You can make rice veggies in the food processor one of two ways: with the chopping blade or shredding disk:

Option 1: food processor and chopping blade

This is the ideal sidekick for riced broccoli when you want a quick and uniform chop. Just toss your florets in, give it a whirl, and voilà, you’ll have perfectly riced broccoli in seconds. This method is perfect for efficiency, ensuring you get consistent results for your recipes without breaking a sweat.

Working in multiple batches, add a few handfuls of the broccoli florets to the bowl of a food processor. Cover the bowl with the top and pulse until the broccoli is chopped into small pieces resembling a grain. Repeat the process with the remaining florets of broccoli, turning them all into “grains”.

Close-up photo of broccoli rice in a food processor.

Option 2: food processor shredding disc

This trusty food processor attachment can take your riced broccoli to the next level. Swap out that chopping blade for the shredding disc, and watch as it transforms your broccoli into delicate, rice-sized shreds. It’s a fantastic choice if you prefer a lighter and fluffier texture for your dishes, almost like couscous. Plus, it’s lightning-fast, saving you precious time in the kitchen. Personally, this is my favorite way to make veggie rice.

Add the shredding disk (also called a grating plate or disc) to the top of the food processor bowl and then cover the bowl with its lid. Place the broccoli florets into the chute (feed tube) of the processor’s lid. Turn on the processor to shred the broccoli florets until they resemble short grains of rice.

Overhead photo illustrating ricing vegetables with the food processor disk attachment.

Making rice Broccoli with a grater

Ah, the humble box grater. It can turn a block of cheese into gorgeous shreds, or turn a head of broccoli into perfect grains, all without any electrical input. Using the box grater to rice your broccoli gives you the opportunity to put a personal touch on each grain. Simply run your broccoli florets across the grater’s holes, and you’ll create a lovely, rustic grated broccoli texture that’s perfect for sautés, stir-fries, or salads. 

Working with one large floret at a time, press the floret against a hand or box grater and grate it into small pieces that resemble a grain of rice.

Overhead photo of broccoli rice on a box grater.

How to make riced broccoli using a chef’s knife 

For those who relish the hands-on approach, the chef’s knife is your tool of choice. It’s perfect for when you want complete control over the size and shape of your riced vegetable. Dice it finely or go a bit larger for a heartier feel. With a chef’s knife, you’re the artist, crafting your riced broccoli to suit your dish precisely.

If all you have to work with is a sharp chef’s knife, don’t worry – you can finely chop broccoli using a kitchen knife. Working with a couple handfuls of broccoli florets at a time, use your sharp chef’s knife to chop the broccoli into small pieces resembling a small grain.

Overhead photo of a cutting board with riced broccoli and a sharp knife.

Professional chef expert tips for perfect results every time

  • Cut Before Ricing. Always break the head of broccoli down into 1‑inch florets or chunks before processing, grating, or finely chopping with a knife. This will lead to a more even “grain” texture.
  • Peel Stems. Be sure to peel the broccoli stems before chopping them slightly smaller than the florets since stems take slightly longer to become tender.
  • Rice Broccoli in Batches. Don’t overfill the processor. Work in batches and don’t overfill the processor bowl. If using the blade attachment, fill the bowl only to about 1/2 to 3/4 full so the blade can move everything around.
  • Pulse, Don’t Puree. Use short pulses instead of continuous processing. This helps you stop at the perfect rice-like stage instead of crossing over into minced puree territory.
  • Sauté Briefly. Cook riced broccoli over medium heat so it softens and picks up flavor without burning, which can make it bitter.​ And, stop cooking as soon as the rice turns a vivid green color. You want the broccoli rice to have a tender-crisp texture. Cooking past this point will dull the color and create a softer, mushier texture.
  • Season Well. I adding flavoring ingredients, be sure to lightly season the aromatics first, then season the broccoli, and also taste and adjust once the broccoli is cooked. Broccoli is very mild in flavor and handles spices, seasoning mixes, citrus, herbs, and sauces beautifully, so don’t be shy with flavor!

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What is riced broccoli?

Riced broccoli is just broccoli that’s been transformed into tiny, grain-sized pieces, much like traditional rice. This ingenious veggie hack allows you to enjoy all the goodness of broccoli in a form that’s incredibly versatile, low-carb, and easy to seamlessly sneak into a variety of dishes.

Is broccoli rice the same as chopped broccoli?

While similar, they aren’t quite the same thing. Chopped broccoli is defined as roughly chopped, while riced broccoli is chopped much more finely into rice-sized bits.

Can I use the broccoli stems?

Yes, you sure can. Just be sure to peel the tough outer layer before chopping the tender interiors and ricing.

Do I need a food processor to make riced broccoli?

No, you don’t need a processor at all. A sharp chef’s knife or a box grater works perfectly, although a food processor is the fastest method.

How to cook broccoli rice?

There’s really no limit to how you can prepare this riced broccoli recipe. For example, you can sauté it with some garlic, shallots, and olive oil for a savory side. Or, stir it into a comforting risotto. And, toss it with your favorite seasonings, like garlic powder, salt, and pepper; then, roast it for a delightful, slightly crispy texture. The versatility of cooked vegetable rice opens up a world of possibilities, allowing you to tailor its taste and texture to your liking.

However, if you’re looking for a simple stovetop method that delivers tender broccoli deliciousness every time, here’s my favorite cooking method:

  • Heat a bit of olive oil in a non-stick skillet over medium-low to medium heat.
  • Add the veggie rice to the pan and season with kosher salt, ground black pepper, and any other spices you love.
  • Cook, stirring frequently, for 1 to 2 minutes, or until the broccoli is warm throughout and the rice is bright green in color.
  • Stir in some lemon juice, lemon zest, and parmesan cheese; or lime juice and cilantro. Then, enjoy!

Is broccoli rice supposed to be crunchy or soft?

Well, that depends. If the veggie rice is raw, it will be crisp and a little crunchy. However, if you cook it on the stovetop, in the oven, or microwave, it should be tender with a slight bite, similar to al dente rice.

Can I mix riced broccoli with regular rice?

Absolutely! Mixing broccoli rice with cooked grains is a great way to sneak more veggies into your meal while also keeping it familiar.

Why is my riced broccoli mushy or water?

If your broccoli rice turns watery or mushy on you, there’s a few culprits:

  • Over-Processed Broccoli. Over-pulsing or processing the broccoli makes it much more susceptible to turning mushy. Add the broccoli to the food processor in batches and pulse just until the florets resemble grains.
  • Over-Cooked. Broccoli rice is very quick cooking. Be sure to cook it over medium to medium-low heat just until vibrant and tender.
  • Covered While Cooking. Make sure you sauté the riced broccoli uncovered. Covering the pan will trap moisture, leading to mushy rice.

Can I eat broccoli rice raw?

For sure—it’s delicious in salads, bowls, and blended into smoothies.

Can I make this ahead of time?

You betcha! Rice the broccoli and store it raw or cooked, depending upon your preferences.

Is rice broccoli low-carb?

It is! Riced florets are a keto-friendly superstar. Since it’s low in carbs and high in fiber, it’s a fantastic choice for folks following a keto diet by helping satisfy those rice cravings without breaking your carb bank. 

Can I substitute riced broccoli in any recipe that calls for rice?

While you can definitely swap broccoli rice in for regular rice in many dishes—think: buddha bowls, grain bowls, stir-fries, and some casseroles—it doesn’t behave exactly like rice.

I don’t recommend trying to swap in veggie rice in recipes where the starch and structure of rice matters—think: risotto and sushi.

Overhead photo of riced broccoli in a large white bowl with a head of broccoli next to the bowl.

Using this broccoli rice recipe

Wondering what to do with riced broccoli and cauliflower? Not to worry. Here are some of my favorite recipes and ways to these tasty veggie “grains”:

  • Simple Side Dish. Sauté lightly and serve as a wholesome side with baked chicken, baked salmon, or grilled steak for a colorful plate. I personally love it with honey mustard baked chicken breasts.
  • Taco Salads and Burrito Bowls. Use as a base for burrito bowls and taco salads topped with beans, veggies, salsa, and guacamole. Either flavoring the rice with cilantro and lime or swapping broccoli into this Mexican cauliflower rice are excellent choices here.
  • Stir In Stir-Fries. Swap out leftover rice for riced veggies in stir fries and fried-rice style dishes. I especially love it in this Chinese chicken with broccoli rice.
  • Mix with Rice. Mix sautéed broccoli rice with a little bit of steamed white rice or wholesome brown rice for added texture and volume. It plays especially well with coconut milk rice and Greek lemon rice.

Unique serving suggestions

  • Use Grain Salads. Add uncooked or cooked riced broccoli in all your favorite grain salads and grain bowls for extra fiber and beautiful color. I personally love it in this rice summer salad.
  • Make Snacks. Use the grains to make some of my favorite snack recipes: dip with broccoli (and bacon. and cheese.) and these crazy-delicious broccoli cheese tater tots (with quinoa coating).
  • Fold into Omelets and Eggs. Stir into breakfast scrambles, mix into frittatas, add to egg bite muffins, and fold into egg omelettes for a little color and crunch.

Storing leftovers

Now that you’ve mastered the art of crafting perfect grains of veggie rice, it’s time to think about Future You. Storing freshly made riced veggies is a breeze. Simply:

  • Refrigerator Storage: Transfer leftovers to an airtight container or resealable bag and remove as much air as possible. Then pop it into the fridge for up to 4-5 days.
  • Freezing Instructions: Store raw riced broccoli or cooled cooked rice in a freezer-safe storage bag in the freezer for up to 3 months. Then be sure to thaw in the refrigerator overnight and drain well before heating or re-heating.
  • Reheating: Sauté broccoli rice in oil over medium heat until warm and tender, stirring occasionally. Alternatively, you can reheat it in the microwave in short bursts until warm throughout.
Close-up photo of homemade rice broccoli.

Light, flavorful, endlessly adaptable, and incredibly easy too, this riced broccoli recipe is proof that simple techniques can completely transform humble everyday veggies. Whether you’re on a wholesome kick or just looking for a fun way to veg out, riced florets are your green ticket to delicious versatility.

So, go ahead, dice it, rice it, and spice it to your heart’s content. And if you ever feel like sharing your favorite broccoli rice creations, remember to “stalk” me on social media or drop a comment below.

Until next time, keep ricing and shining, my fellow foodies! 🥦✨🍚 

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More tutorials for better home cooking!

Overhead photo of riced broccoli in a large white bowl with a head of broccoli next to the bowl.

Broccoli Rice

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 2 minutes
Prep Time: 2 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Vibrant, fluffy, shockingly satisfying, and endlessly versatile, broccoli rice is the glow-up your crisper-drawer didn't know it needed. This riced broccoli recipe teaches you four different ways to transform a simple head of broccoli into veggie-packed "grains" that cook in minutes, soak up flavor like a sponge, and pack feel-good deliciousness in every bite. Get ready to rice vegetables like a pro—no fancy equipment required!

Equipment

  • 1 Food Processor OR Box Grater OR Chef's Knife

Ingredients 

  • 1 head Broccoli – cut into small florets and 1-inch pieces

Instructions

Prepare Broccoli for Ricing

  • Prep Broccoli: Add broccoli florets to a colander and gently run cool water over the florets to rinse them. Then, drain and throughly dry the broccoli florets.

Rice Broccoli Using One of the Methods Below

  • Food Processor Bowl Instructions: Working in multiple batches, add a few handfuls of the broccoli florets to the bowl of a food processor.
    Cover the bowl with the top and pulse until the broccoli is chopped into small pieces resembling a grain of rice.
    Repeat the process with the remaining florets of broccoli.
  • Food Processor with Shredding Disk: Add the shredding disk (also called a grating plate or disc) to the top of the food processor bowl and then cover the bowl with its lid.
    Place the broccoli florets into the chute (feed tube) of the processor’s lid.
    Turn on the processor to shred the broccoli florets until they resemble short grains of rice.
  • Box Grater: Working with one large broccoli floret at a time, press the floret against a hand or box grater and grate it into small pieces that resemble a grain of rice.
  • Chef’s Knife: Working with a couple handfuls of broccoli florets at a time, use your sharp chef’s knife to chop the broccoli into small pieces resembling a grain of rice.

Store Broccoli Using Instructions

  • Fridge Storing: Transfer your broccoli rice or cauliflower rice to an airtight container or storage bag and store in the fridge for up to 4 to 5 days.
    Freezer Storing: Alternatively, store it in a freezer-safe storage bag and store it in the freezer for up to 6 to 8 months.

Cooking Riced Broccoli Instructions

  • To Cook Riced Broccoli: If you’d like to cook your broccoli rice, heat a bit of olive oil in a non-stick skillet over medium-low to medium heat.
    Once the oil is shimmering, add the broccoli rice to the pan and season with kosher salt, ground black pepper, and any other spice or seasonings you love.
    Cook, stirring frequently, for 1 to 2 minutes, or until the broccoli is warm throughout – the rice should remain bright green in color.

Notes

  • Broccoli: This ricing tutorial works for any size, variety, and number of broccoli heads or cauliflower heads.
    • Be sure use a vegetable peeler to peel off the tough outer stem and then cut the head of broccoli into rough 1-inch pieces before ricing. 
  • Technique: If you’re using a Chef’s knife to rice broccoli, make sure you tuck the fingers of your non-dominant hand under to keep them protected and out of the way of your knife. This will also allow you to use your knuckles as a guide for the knife.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 52kcal    Carbohydrates: 10g    Protein: 4g    Fat: 1g    Saturated Fat: 0.2g    Polyunsaturated Fat: 0.2g    Monounsaturated Fat: 0.05g    Sodium: 50mg    Potassium: 480mg    Fiber: 4g    Sugar: 3g    Vitamin A: 947IU    Vitamin C: 136mg    Calcium: 71mg    Iron: 1mg
Course: Side Dish
Cuisine: American

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are under copyright protection. Please do not use any images without prior permission. Please do not publish this recipe without prior consent. To reference this recipe, please link directly to this post.