Broccoli is healthy and nutritious and there is no doubt that it should be part of our diet but it does come with its challenges, what you will do with all that stalk? If you’re in the same boat, don’t toss the stalk next time you’re cooking broccoli. Instead, try making broccoli rice! It’s easy, tasty, and healthy, and it puts every ounce of broccoli to good use.

Broccoli Rice

Recipe by Sachin TiwariCourse: SidesDifficulty: Easy


Prep time



You can use this broccoli rice recipe in two ways. Leave it raw and add it to any recipe that calls for broccoli or cauliflower rice, or make the sautéed coriander lime “rice” recipe to use in place of regular rice.


  • 1 small broccoli head

  • for Coriander-Lime Broccoli Rice:
  • 2 onions, diced

  • 1 garlic clove, minced

  • 2 tablespoons chopped coriander stems, plus 1/2 cup leaves

  • 1/4 teaspoon salt

  • freshly ground black pepper

  • 1/4 teaspoon cumin, more to taste

  • 1 lime, zest and juice


  • Remove any tough, woody parts from the broccoli stalk. If the outer skin of the stalk is very tough, you can peel it with a vegetable peeler. Chop the remaining stalk and the florets into 1-inch pieces.
  • Place into a food processor and pulse until the broccoli is broken up into tiny rice-sized pieces. This should yield about 2 cups of “riced” broccoli. Stop there and use your broccoli rice in any recipe that calls for broccoli rice or cauliflower rice.
  • To make Coriander-Lime Broccoli Rice, heat a nonstick pan over medium-low heat and brush with olive oil. Add the riced broccoli, the onions, garlic, coriander stems, salt, and a few grinds of pepper. Cook and stir for 1 minute, until lightly warmed but still bright green. Remove the pan from the heat and stir in the cumin, lime zest, and a squeeze of lime juice.

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