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Supergreen Broccoli Rice with Sun Dried Tomatoes and Basil Dressing

broccoli rice, food photography, Modern Food Stories,

Want to know my secret on how to achieve the fluffiest Broccoli Rice every time? Over the years i’ve tried lots of ways to prepare vegetable rices; from raw, to stir fried and roasted, but without a shadow of a doubt my favourite method lies with the three S’s… Steam, Squeeze and Saute.

How to make the best broccoli rice

Steam, either in a steamer or you can use a microwave

Squeeze out the excess water using a muslin cloth or fine tea towel

Saute in a little coconut oil, season and add a dressing if you wish

Using this method makes the Broccoli Rice super fluffy, easier to digest and doesn’t require lots of heavy oil. I use the same method for my cauliflower rice and it works a treat every time. You don’t even have to saute and go straight to adding a dressings like I did today.

Get creative and add your favourite flavourings. This basil dressing is amazing. It’s going on everything in my life right now. What would you serve it with?

Enjoy guys.

broccoli rice, food photography, Modern Food Stories,
broccoli rice, food photography, Modern Food Stories,
broccoli rice, food photography, Modern Food Stories,
broccoli rice, food photography, Modern Food Stories,
broccoli rice, food photography, Modern Food Stories,
broccoli rice, food photography, Modern Food Stories,
broccoli rice, food photography, Modern Food Stories,
broccoli rice, food photography, Modern Food Stories,
Supergreen Broccoli Rice with Sun Dried Tomatoes and Basil Dressing
Overview
Serves:
2 - 4
Difficulty: Easy
Cooking Time: 15 minutes
INGREDIENTS
  • 2 heads broccoli (500g)
  • 10 sundried tomatoes (55g)
  • 50 g pitted black olives
  • 55 g cashew cheese (or feta if not dairy free)
  • 50 g pumpkin seeds
BASIL DRESSING
  • 1/3 cup extra virgin olive oil
  • 1 - 1.5 cup fresh basil leaves
  • 1 small garlic clove
  • 1 tsp red wine vinegar
  • 1 tsp lemon juice
  • 1 tsp coconut aminos
  • Good pinch of Pink Himalayan or sea salt
  • Good pinch of cracked black pepper
To Serve
  • 10 fresh basil leaves
Method
  • Preheat the oven to 180C fan assisted. (200C, 400F.)
  • Add the broccoli florets to a food processor. Using the S blade, blitz until they resemble a rice consistency.
  • Place the broccoli rice in a bowl and microwave for 4 - 5 minutes until soft, but not soggy. Allow to cool slightly. Transfer to a muslin cloth or fine tea towel and squeeze out any excess water. (This makes it fluffier.) Option to enjoy raw if you prefer but you may need more dressing or olive oil.
  • Place the pumpkin seeds on a baking tray. Roast for 5 minutes until golden. Remove from the oven and allow to cool.
  • Place all the dressing ingredients together in a food processor like a Magimix and blitz until smooth. Season to taste.
  • Chop the sun dried tomatoes and olives into slices.
  • Fluff the broccoli rice with a fork and mix through the sun dried tomatoes, olives, seeds, basil dressing and top with nut cheese or feta.
Print Recipe
Overview
Serves:
2 - 4
Difficulty: Easy
Cooking Time: 15 minutes
INGREDIENTS
  • 2 heads broccoli (500g)
  • 10 sundried tomatoes (55g)
  • 50 g pitted black olives
  • 55 g cashew cheese (or feta if not dairy free)
  • 50 g pumpkin seeds
BASIL DRESSING
  • 1/3 cup extra virgin olive oil
  • 1 - 1.5 cup fresh basil leaves
  • 1 small garlic clove
  • 1 tsp red wine vinegar
  • 1 tsp lemon juice
  • 1 tsp coconut aminos
  • Good pinch of Pink Himalayan or sea salt
  • Good pinch of cracked black pepper
To Serve
  • 10 fresh basil leaves
Method
  • Preheat the oven to 180C fan assisted. (200C, 400F.)
  • Add the broccoli florets to a food processor. Using the S blade, blitz until they resemble a rice consistency.
  • Place the broccoli rice in a bowl and microwave for 4 - 5 minutes until soft, but not soggy. Allow to cool slightly. Transfer to a muslin cloth or fine tea towel and squeeze out any excess water. (This makes it fluffier.) Option to enjoy raw if you prefer but you may need more dressing or olive oil.
  • Place the pumpkin seeds on a baking tray. Roast for 5 minutes until golden. Remove from the oven and allow to cool.
  • Place all the dressing ingredients together in a food processor like a Magimix and blitz until smooth. Season to taste.
  • Chop the sun dried tomatoes and olives into slices.
  • Fluff the broccoli rice with a fork and mix through the sun dried tomatoes, olives, seeds, basil dressing and top with nut cheese or feta.
Print Recipe
broccoli rice, food photography, Modern Food Stories,

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