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Food, Nutrition and Recipes
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<blockquote data-quote="MrsA2" data-source="post: 2448500" data-attributes="member: 521715"><p>Discovered broccoli rice tonight.</p><p> Similar to cauliflower rice, this was the stems from 3 heads blitzed down to a rice texture in the food processor, then cooked in very little water (or stock) until tender. I added onion and red pepper but would have been OK on its own.</p><p>Pretty green colour, and free in that the heads had been eaten earlier in the week.</p><p>This was sufficient for 3 of us but easy to adjust quantities and alter flavourings to taste</p><p>I often keep the broccoli stems for soup, freezing them until I have enough but this is good alternative use</p></blockquote><p></p>
[QUOTE="MrsA2, post: 2448500, member: 521715"] Discovered broccoli rice tonight. Similar to cauliflower rice, this was the stems from 3 heads blitzed down to a rice texture in the food processor, then cooked in very little water (or stock) until tender. I added onion and red pepper but would have been OK on its own. Pretty green colour, and free in that the heads had been eaten earlier in the week. This was sufficient for 3 of us but easy to adjust quantities and alter flavourings to taste I often keep the broccoli stems for soup, freezing them until I have enough but this is good alternative use [/QUOTE]
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