I have tried the cauliflower rice thing but hadn’t tried anything with broccoli rice until recently. I love a good pilaf so thought replacing traditional rice with broccoli rice would be a good place to start. Flavours of garam masala, garlic, ginger and curry leaves and topped with coriander and a mix of toasted pinenuts and pumpkin seeds (pepitas). As usual, it is simple and quick to cook and can be eaten on its own or as a side dish. (Serves 2 as a side).
1 medium onion, finely diced
3 tablespoons olive oil
2 garlic cloves, finely diced
2 teaspoons garam masala powder
20 curry leaves (approx.)
½ teaspoon chilli flakes
½ teaspoon salt
Ground black pepper
1 head of broccoli, cut into florets and chopped
1 large carrot, grated
¼ cup pumpkin seeds (pepitas)
¼ cup pinenuts
¼ bunch of fresh coriander leaves picked (for serving)
To make the broccoli rice, blend the chopped broccoli in a blender until it resembles breadcrumbs. Set aside.
Toast the pumpkin seeds and pinenuts in a dry pan, turning until lightly browned. Set aside.
Put 2 tablespoons of olive oil into a large high-sided non-stick sauté pan over medium high heat. Add the onion and cook for about 5 minutes until soft and golden. Add the diced garlic, garam masala powder, chilli flakes and curry leaves and cook for 2 minutes until the aromas release. Add the broccoli rice, grated carrot, salt, ground pepper and the extra tablespoon of olive oil and mix through, cooking for around 3-4 minutes turning continuously. Stir through ½ of each of the pumpkin seeds and pinenuts. Remove from pan and set aside. Sprinkle the coriander leaves and remaining pinenuts and pumpkin seeds on top before serving.
