- 6 cups broccoli rice (fresh or frozen)*
- 3 tablespoons salted butter
- 1 large onion, chopped
- 1 cup carrots, chopped
- 1 cup mushrooms, chopped
- 2 cloves garlic, minced
- ¼ cup (or to taste) grated parmesan cheese
- Prep broccoli rice: if using frozen, thaw about 40 percent so pieces break apart. If making fresh, process broccoli in a food processor to desired consistency or chop by hand for a more controlled chop.
- In a large skillet over medium heat, melt butter. Add onions and cook until translucent, around 5 minutes. Add mushrooms and carrots and cook until fragrant and slightly browned, around 5-7 minutes. It’s important to brown the veggies as they will be the base of flavor in this dish.
- Add garlic and broccoli rice. Raise heat to high and cook, while stirring, until broccoli is cooked through. About 8 minutes. If you’re using fresh broccoli and it starts to look dry, add a splash or hot water, butter or olive oil to keep it moist.
- Add parmesan, basil, salt and pepper. Taste to season
*Frozen broccoli rice is often composed of just the stems-so the color comes out lighter and has less of a broccoli flavor. If you opt to use fresh broccoli (and use the green heads) your dish will taste more broccoli-y and be brighter green. Both delish: your choice. You could also use just the fresh stems and reserve the heads for a stir fry later.
**Do not overcrowd pan: you don’t want the broccoli to steam-keep a single layer as best as possible. Use two pans if your fry pans not big enough
- Scramble two eggs and fold into the final result for some protein.
- Leftovers? Add eggs to the leftover rice. Spoon into a preheated skillet for broccoli fritters.
- You can totally omit the carrots and mushrooms on hand and make it all about the broccoli or make the whole dish vegan by swapping butter for olive oil and skipping the cheese.
- You can also sneak veggies into kids dishes by steaming some rice and folding the above recipe into rice!