Skillet Broccoli with Forbidden Rice
- 2 large heads of broccoli with majority of stem in place
- 2 cups cooked forbidden rice optional to use instant
- 2 tbsp butter
- 1 tbsp olive oil
- 2 shallots chopped
- 2 garlic cloves minced
- 1 tsp Italian seasoning
- 1 tsp chili powder
- 1 tsp paprika
- ¼ cup Parmesan cheese grated
- 2 tbsp vegetable stock
- ½ lemon juiced and zested
- 1 tbsp parsley chopped
- 1 tsp chili pepper flakes optional
- salt & pepper to taste
Chop broccoli heads into florets and cut stem into chunks. Add into a food processor and pulse until coarsely chopped (similar to size of cauliflower rice). Set aside.
Heat a skillet to medium high heat and add in butter and olive oil.
Add in shallots and garlic for 1 minute (careful not to burn). Next add in broccoli and forbidden rice and stir and cook for another minute.
Stir in vegetable stock, parsley and lemon zest and continue cooking for another minute, then add in lemon juice, Italian seasoning, chili powder, paprika and Parmesan cheese. Stir and cook until juices have reduced.
Finish off by stirring in optional chili pepper flakes and salt & pepper to taste.
Optional to garnish with more chopped parsley and grated Parmesan.
Calories: 500kcal | Carbohydrates: 77g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 328mg | Potassium: 306mg | Fiber: 5g | Sugar: 2g | Vitamin A: 865IU | Vitamin C: 10mg | Calcium: 208mg | Iron: 2mg