One of my favorite restaurants in LA serves a really simple thing: cilantro lime rice. It is so tangy and delicious and herbaceous. Since I've been on my healthy kick, I figured I'd try it with broccoli rice.
Have you ever riced broccoli stems? It's super easy. You simply add it to a food processor and pulse until it's broken into tiny bits. This is the "rice."
I like it SO much more than cauliflower rice because I'm more of a broccoli person than a cauliflower person. I like the texture a bit better but in a pinch you can totally use cauliflower.
The flavor is delicious and I love putting an egg on too (like so many other things). It'd also be so tasty with some chipotle-rubbed chicken or teriyaki chicken.
This recipe was originally posted on PBS Food.
Ingredients
- 1 tablespoon olive oil
- 1/4 yellow onion, minced
- 2 green onions, minced
- 2 garlic cloves, minced
- 2 cups broccoli rice or cauliflower rice
- Juice from 1 lime
- Pinch of cayenne pepper
- 2 tablespoons minced cilantro
- 2 large eggs, to serve
Instructions
- To a medium sauté pan, set over medium heat, add the olive oil. When the oil is warm, add the onion and green onions. Cook until softened, about 2 to 3 minutes. Mix in the garlic and then add the broccoli or cauliflower rice. Cover the pan and cook until the broccoli has slightly softened, about 5 minutes. Stir in the lime juice, cayenne pepper and cilantro. Give it a taste and adjust the salt according to your liking.
- Divide among bowls. Top with an egg and garnish with a pinch of salt and pepper.
This recipe was originally posted on PBS Food.
