Thai Broccoli Rice
Ingredients
- 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
Instructions
- 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.
- In a large flat bottomed skillet, add the oil, onion, garlic, ginger and serrano and cook over medium heat for 7 minutes. Stir occasionally.
- Add the cabbage and coat with the infused oil. Cook for 4 minutes.
- Add the riced broccoli and continue to cook for 3-4 minutes. Stir occasionally.
- Add the fish sauce and soy sauce and cook for 1 minute.
- Remove from the heat and add the basil, cilantro and lime juice. Stir well. Serve warm.
Notes
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.
