Thai Broccoli Rice

Thai Broccoli Rice

Author note: The level of heat is up to you. If you prefer a lot of heat, do not seed the serrano pepper. If you prefer a little bit of heat, remove a bit of the stem and seeds. Use a low sodium tamari, this will allow you to control the salt level a bit more.

8 cups broccoli florets

2 tablespoons canola oil

1/2 cup onion, diced

3 cloves garlic, chopped

2 tablespoons fresh ginger, chopped

1 serrano pepper, chopped

4 cups cabbage, shredded

juice of 1 lime

8 basil leaves

1 cup cilantro, chopped

1 tablespoon fish sauce

2 tablespoons low sodium tamari (or low sodium soy sauce)

1/2 teaspoon of salt (optional)

  1. In a food processor, puree the broccoli until a rice like consistency develops. This may have to be done in two batches depending on the size of your food processor.
  2. In a large flat bottomed skillet, add the oil, onion, garlic, ginger and serrano and cook over medium heat for 7 minutes. Stir occasionally.
  3. Add the cabbage and coat with the infused oil. Cook for 4 minutes.
  4. Add the riced broccoli and continue to cook for 3-4 minutes. Stir occasionally.
  5. Add the fish sauce and soy sauce and cook for 1 minute.
  6. Remove from the heat and add the basil, cilantro and lime juice. Stir well. Serve warm.

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