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Rice skillet with broccoli, parmesan and garlic – This light rice pan with broccoli It is a delicious and healthy garnish to have on your table. Loaded with garlic, Parmesan cheese, and spices, you won't even miss any carbs in this broccoli recipe! Plus, it can be a great alternative to rice for kids, more appealing than regular broccoli. Keto friendly, low carb and ready in under 10 minutes.
Ingredients list for the rice pan with broccoli, parmesan and garlic
- 2 large heads of broccoli, keep most of the stem
- 2 tablespoonsunsalted butter
- 1 tablespoon olive oil
- 1/2White onion, Chopped up
- twogarlic cloveschopped
- 1 tsp italian seasoning
- 1 tsp chilli powder
- 1 tsp peppers
- 2 ounces freshParmesanfinely grated
- 2 tablespoonsVegetables soup
- 1/2 juicelemon(+ enthusiasm, if you want)
- 1 tsp red chili flakesOptional
- Coolparsley, Chopped up
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1)To make the rice pan with broccoli, parmesan and garlic: Break the broccoli heads into florets and cut the stem into pieces. Press hard into a food processor and transfer to a large salad bowl; you may need to proceed in batches.
two)In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Fry the garlic and onion for 1 minute until fragrant; be careful not to burn. Add the enriched broccoli to the skillet and stir to mix everything well and top with melted butter. Cook, stirring regularly for 1 minute.
3)Add the 2 tablespoons of vegetable stock, about half the parsley, and the lemon zest (if used). Cook for a minute to reduce juices, then add lemon juice, Italian seasoning, chili powder, paprika, and Parmesan cheese.
4)Adjust seasoning as necessary. Add the remaining parsley. Serve the Parmesan garlic broccoli ricewith freshly ground black pepper, red chili flakes and more Parmesan. Enjoy!
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