Basic Broccoli Rice

Serves: 2–3

Ingredients:

• 1 16 oz bag frozen broccoli florets (I use Trader Joe’s Organic Broccoli Florets)
• 1 small onion
• 2–3 large garlic cloves
• 2 tablespoons extra-virgin olive oil
• Finely ground sea salt and ground black pepper, to taste

Instructions:

1. Defrost the broccoli in the refrigerator for a day or two. Once thawed, place the florets in a colander lined with a paper towel to absorb any excess moisture.
2. Pulse the onion and garlic in a food processor until finely chopped.
3. In a large frying pan, heat the olive oil over medium heat. Add the onion and garlic mixture and sauté until soft and fragrant, about 3–4 minutes.
4. Pulse the broccoli florets in a food processor until they reach a rice-like consistency.
5. Add the broccoli rice to the skillet and stir to combine. Cook until heated through, about 5–7 minutes. For extra flavor, continue cooking a bit longer to let some of the broccoli brown slightly.
6. Season with salt and pepper to taste. Enjoy!

Recipe Notes:

• For a quicker version, you can pulse the broccoli, onion, and garlic all together in the food processor and cook everything at once. This saves time, but the flavor will be sharper since the onion and garlic won’t have the same mellow sweetness they get from being sautéed first.
• Optional: Stir in 2 tablespoons of nutritional yeast at the end for a cheesy, nutty flavor.

My husband used to never eat broccoli — but once I started making it this way, it has become a weekly staple in our house.