Learn how to make broccoli rice at home three different ways – with a food processor, grater, or sharp Chef’s knife. This simple kitchen tutorial works for making both riced broccoli and riced cauliflower.
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. Add the broccoli rice to the pan and season with kosher salt, ground black pepper, and any other spice or seasonings your love with broccoli. 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 and Cauliflower: This ricing tutorial works for any size, variety, and number of broccoli heads or cauliflower heads.
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.
Nutrition information is an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.