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Ingredients
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1 (12 ounce) bag broccoli florets
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2 tablespoons olive oil
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½ small onion, minced
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2 large cloves garlic, minced
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¾ teaspoon sea salt
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¼ teaspoon ground black pepper
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1 lemon, juiced
Directions
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Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until broccoli looks like grains of rice. Repeat with remaining broccoli florets.
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Heat olive oil in a large skillet over medium-low heat. Add onion; cook and stir until softened, about 3 minutes. Stir in garlic; cook for 30 seconds. Stir in broccoli rice, salt, and pepper. Reduce heat to low and cook, covered, until broccoli has softened, about 5 minutes. Pour lemon juice on top.
Recipe Tip
Raw broccoli rice can be stored in the refrigerator, covered, for up to 5 days.
Nutrition Facts (per serving)
104 | Calories |
7g | Fat |
10g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 104 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Cholesterol 0mg | 0% |
Sodium 433mg | 19% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 4g | 13% |
Total Sugars 2g | |
Protein 3g | 5% |
Vitamin C 72mg | 80% |
Calcium 45mg | 3% |
Iron 1mg | 4% |
Potassium 311mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.