Adapted from "The Flexible Chef," Nealy Fischer's recipe. Vegan, Gluten-free, Grain-free.
INGREDIENTS:
6 cups broccoli rice (fresh or frozen)*
1 tbsp EVOO
1 large onion, chopped
1 cup carrots, chopped
1 cup mushrooms, chopped
2 cloves garlic, minced
¼ cup (or to taste) nutritional yeast
Salt (optional)
Pepper
DIRECTIONS:
Prep broccoli rice: if using frozen, thaw about 40 percent so pieces break apart. If making fresh, process broccoli in a food processor to desired consistency or chop by hand for a more controlled chop.
In a large skillet over medium heat, add olive oil. Add onions and cook until translucent, around 5 minutes. Add mushrooms and carrots and cook until fragrant and slightly browned, around 5-7 minutes. It’s important to brown the veggies as they will be the base of flavor in this dish.
Add garlic and broccoli rice. Raise heat to high and cook, while stirring, until broccoli is cooked through - about 8 minutes. If you’re using fresh broccoli and it starts to look dry, add a splash of hot water or olive oil to keep it moist.
Add nutritional yeast, basil, salt (optional) and pepper.
NOTES:
*Frozen broccoli rice is often composed of just the stems-so the color comes out lighter and has less of a broccoli flavor. If you opt to use fresh broccoli (and use the green florets) your dish will taste more broccoli-y and be brighter green. Both delish: your choice. You could also use just the fresh stems and reserve the heads for a stir fry later.
**Do not overcrowd pan: you don’t want the broccoli to steam-keep a single layer as best as possible. Use two pans if your fry pan not big enough.