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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.