Balsamic Mushroom Broccoli Rice

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Balsamic Mushroom Broccoli Rice

Broccoli rice takes the place of grains in this easy vegetable side dish recipe. Ready in 20 minutes, it also has mushrooms sautéed with garlic, shallots and balsamic vinegar.

Prep Time10

Cook Time10

Total Time20

Course: Side Dishes

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

1 1/2 pounds broccoli crowns (about 3)
1 tablespoon olive oil
8 ounces baby bella or cremini mushrooms, sliced
1 shallot, finely chopped
2 garlic cloves, minced
1 tablespoon balsamic vinegar
Pinch red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan
1 tablespoon chopped parsley

Instructions

To prep the broccoli, trim off the bottom end of the stalk. Use a vegetable peeler to remove the tough outer skin of the stalk. Cut off the crown and break into florets and roughly chop the stalk.
In a food processor, Pulse the broccoli until it is the size of rice. You likely will need to do this in batches depending on the size of your food processor.
In a large skillet or sauté pan, the olive oil over medium high heat. Add the mushrooms and sauté for 5 minutes until they start to brown.
Add the shallots, garlic, balsamic vinegar, red pepper flakes, salt and pepper and continue cooking for a few minutes until the mushrooms are caramelized and fragrant.
Stir in the riced broccoli. Cook for 1-2 minutes until it is warmed but still crisp.
Fold in the Parmesan and parsley.

Notes

You can substitute the broccoli and instead use cauliflower.

To make the recipe vegan, omit the cheese or use a plant-based, dairy-free Parmesan. Another option would be to sprinkle the final dish with nutritional yeast.

To serve this as a vegetarian main dish, you can top it with a fried egg. If you have any leftover cooked rice in your fridge such as brown rice, farro or barley, you can reheat it in the microwave and stir it into the broccoli rice.

Let leftovers cool to room temperature. You can store them in an airtight container in the refrigerator up to 3 days. The broccoli will lose its bright green color the longer you save it, but it will still taste good. Eat leftovers cold or reheat them in the microwave.

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