How to Make Garlic Parmesan Broccoli Rice Skillet


Garlic parmesan broccoli rice skillet – This light broccoli rice skillet is a delicious and healthy side dish to have on your dinner table. Loaded with garlic, parmesan cheese, and spices, you won’t even miss the carbs in this broccoli recipe! Plus it can make a great alternative to rice for the kids – more appealing than regular broccoli. Keto-friendly, low-carb and ready in less than 10 minutes!

Ingredients you need


  •     2 large heads of broccoli, keep most part of the stem
  •     2 tablespoons unsalted butter
  •     1 tablespoon olive oil
  •     1/2 white onion, chopped
  •     2 cloves garlic, minced
  •     1 teaspoon Italian seasoning
  •     1 teaspoon chili powder
  •     1 teaspoon paprika
  •     2 oz fresh Parmesan, finely grated
  •     2 tablespoons vegetable stock
  •     Juice of 1/2 lemon (+ zest, if you like)
  •     1 teaspoon red chili pepper flakes, optional
  •     Fresh parsley, chopped

Directions

1. To make the garlic parmesan broccoli rice skillet: Break broccoli heads into florets and cut the stem into chunks. Pulse coarsely in a food processor and transfer to a large salad bowl – you may have to proceed in batches.

2. In a large skillet, melt 2 tablespoons of butter with 1 tablespoon olive oil. Fry the garlic and onion for 1 minute until fragrant — be careful not to burn. Add the riced broccoli to the skillet and stir to mix everything together well and coat in melted butter. Cook, stirring regularly for 1 minute.

3. Stir in the 2 tablespoons vegetable stock, about half the parsley, and lemon zest (if using). Cook for one minute to reduce juices then add the lemon juice, Italian seasoning, chili powder, paprika, and parmesan cheese.

4. Adjust seasoning as needed. Stir in the remaining parsley. Serve the garlic parmesan broccoli rice with fresh cracked black pepper, red chili pepper flakes, and more parmesan. Enjoy!

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