• 1 (12 ounce) bag broccoli florets
  • 2 tablespoons olive oil
  • ½ small onion, minced
  • 2 large cloves garlic, minced
  • ¾ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • lemon, juiced
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Cook's Note:

    Raw broccoli rice can be stored in the refrigerator, covered, for up to 5 days.

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