UntrainedChef
Broccoli Rice - side-dish, vegetarian recipe

Broccoli Rice

10 min
2 portions

Grated raw broccoli with lemon and olive oil — dead simple side dish that works with fish, chicken, or pork.

Instructions

  1. 1

    Grate the broccoli coarsely on a box grater — you can grate everything, including the stalk.

  2. 2

    Squeeze the lemon juice over the grated broccoli, then fold in the olive oil. Season with salt and pepper.

  3. 3

    Cover and keep in the fridge until you're ready to serve.

Per average serving

86
Calories
kcal
1.3
Protein
g
5
Carbs
g
7.7
Fat
g
1.7g
Fiber
0.9g
Sugar
13mg
Sodium

Tips from the kitchen

  • Grate the stalk too. It's denser than the florets, so it actually holds up better and adds a bit of crunch. Just peel off the tough outer layer first.
  • Let it sit in the fridge for at least 20 minutes before serving. The lemon juice softens the broccoli slightly and the whole thing comes together much better than if you serve it straight away.
  • Squeeze the lemon over a bowl or your hand to catch the seeds. Nothing worse than biting into a pip in a side dish.
  • Don't grate it too fine. The coarse side of the box grater gives you proper texture. The fine side turns it to mush and it goes watery fast.

Ways to vary it

  • A small handful of toasted pine nuts or flaked almonds scattered on top adds some bite. Completely optional, but it works well if you want something a bit more substantial.
  • You can swap the lemon for a splash of good white wine vinegar if that's what you have. The acidity is what matters here, not the lemon specifically.
  • A little finely grated parmesan folded through at the end is a nice move if you're serving this with something simple like grilled chicken.

Storage & leftovers

Keeps well in the fridge for up to two days in a sealed container. The texture softens a bit over time, which some people actually prefer. Don't freeze it, the broccoli turns to mush when it thaws.

What to serve with it

Goes well alongside grilled salmon, roast chicken thighs, or a simple pork chop. It cuts through anything fatty or rich without getting in the way.

UC
By Untrained ChefPublished 22 July 2026

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