Broccoli Fried 'Rice'

By Amy Crawford

Serves: 2

I believe in keeping things simple, really simple. Hence this REALLY simple recipe. This recipe was created by total accident, after receiving my Thermomix a year or so go, having no real understanding of it’s sheer power. I had meant to roughly chop my broccoli and ended up with broccoli ‘risotto’ for dinner – not my intention but a welcome mistake nevertheless.

This 'rice' makes for a great side dish or a main with other added bits and pieces thrown in. Go get creative I say.


This makes enough for two sides, so double the recipe for a family of four. I’ll let you in on a little secret too. I didn't have quite enough broccoli so I improvised with some cauliflower. Feel free to make this with either vegetable, or combined like I have.

You'll need:
1 large head of broccoli, including most of the stem, ‘riced’ (throw it in a food processor or grab a knife and chop finely).
1 onion, finely chopped
1/2 cup stock (I use homemade beef stock...recipe to come shortly!)
1 large garlic clove, crushed
1 small red chilli,finely sliced (more if you like it spicy)
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
Salt & pepper, to taste
1 heaped teaspoon coconut oil, for the pan.

Heat a medium sized frying pan or saucepan on low-medium heat. Add the coconut oil. Saute the onion, garlic and chilli for a couple of minutes, or until onion is translucent. Add the cumin and turmeric and cook until fragrant (a minute or two). Up the heat of the pan to medium-high and throw in your broccoli, followed by the stock. Give it a good stir and cover the pan with a lid. Leave for about 3 minutes to steam up and cook, giving it a quick stir to check it’s not sticking. Remove the lid and give it another minute or two to allow the liquid to totally evaporate before serving. I like mine with a bit of crunch but if you prefer your veg well cooked leave the lid on for an extra couple of minutes. Add salt and pepper to taste.




November 26 2013

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