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this post was submitted on 27 Feb 2024
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Riced Broccoli. You can throw it in anything, almost.
I get broccles evertime I groce. Cut off the florets, toss in oil and salt, convection roast at 400F for 20 to 25 minutes, stirring them about one or two times
I've started adding chopped broccoli into the rice cooker with rice and quinoa. It adds a lot of flavour, and about as cheap as a superfood can get.
I haven't seen riced Broc locally, but I am a big fan of riced cauliflower.
I use that in place of rice for many dishes that just require boiled rice. For things like a rice pilaf, I'll substitute ½ of the rice with riced cauliflower, since it's close to the color of the rice, mostly.