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Balsamic Mushroom Broccoli Rice Recipe

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3.8 from 4 reviews

A quick and healthy Balsamic Mushroom Broccoli Rice recipe that combines riced broccoli with sautéed mushrooms, shallots, and garlic, finished with a touch of balsamic vinegar, Parmesan, and fresh parsley. Perfect as a low-carb, flavorful side dish or light meal.

Ingredients

Vegetables

  • 1 1/2 pounds broccoli crowns (about 3)
  • 8 ounces baby bella or cremini mushrooms, sliced
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced

Other Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • Pinch of red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Prep the Broccoli: Trim off the bottom end of the broccoli stalks and use a vegetable peeler to remove the tough outer skin. Cut off the crown and break it into florets, then roughly chop the stalk to prepare for processing.
  2. Rice the Broccoli: Using a food processor, pulse the broccoli florets and stalks in batches until the pieces resemble the size of rice grains.
  3. Sauté Mushrooms: Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the sliced mushrooms and cook for about 5 minutes until they start to brown and release their moisture.
  4. Add Aromatics and Flavorings: Stir in the finely chopped shallots, minced garlic, balsamic vinegar, red pepper flakes, kosher salt, and black pepper. Continue to cook for a few minutes until the mushrooms are caramelized and the mixture is fragrant.
  5. Cook the Broccoli Rice: Add the riced broccoli to the skillet and cook for 1 to 2 minutes, stirring frequently to warm it through but keeping it crisp and vibrant.
  6. Finish with Cheese and Herbs: Remove from heat and fold in the grated Parmesan cheese and chopped parsley evenly. Serve warm.

Notes

  • You can use any variety of mushrooms if baby bella or cremini are unavailable.
  • For a vegan version, omit the Parmesan or substitute with a vegan cheese alternative.
  • Adjust the amount of red pepper flakes according to your heat preference.
  • This dish pairs well with grilled chicken or tofu for a complete meal.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Find it online: https://marthatasty.com/balsamic-mushroom-broccoli-rice-recipe/