top of page
  • Writer's pictureCoach Kat

Riced Broccoli Pilaf

Adapted from "The Flexible Chef," Nealy Fischer's recipe. Vegan, Gluten-free, Grain-free.


  • 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


  • 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.


*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.

9 views0 comments


bottom of page