Whoever first put cauliflower into a food processor and blended it to a grain-like consistency and used it as one would rice, tabouli, quinoa or semolina etc. came up with an ingenious idea. It turns cauliflower into an entirely different entity, unrecognizable as its actual self. I wondered if doing the same with broccoli would have similar results. I had to try it.
It started with mushrooms which I sliced and dry “fried” without oil until they no longer gave off moisture and the pan dried up. I removed the mushrooms from the pan and set them aside.
I then added toasted sesame oil to the pan and sautéed onion, garlic and green and red peppers followed by carrots and celery.
After sautéing the vegetables for some time I added broccoli florets which had been blended to a grain consistency.
Meanwhile I had beaten an egg with soy sauce and scrambled it in toasted sesame oil. The scrambled egg was added to the vegetables followed by the previously cooked mushrooms. I intended to include green peas in the dish but in my rush to put food on the table it slipped my mind.
When everything was well heated and seasoned with soy sauce and kosher salt the fried riced broccoli was ready to serve. Using broccoli this way indeed tamed down the broccoli flavor. After her first taste Faye asked what the grainy ingredient was. I’m sure she would have figured it out after a few more bites. I prefer cauliflower as a stand-in for rice but this was still a good dish.
There was a little leftover stir-fried riced broccoli and some blended broccoli which hadn’t been used. I combined those with eggs for this morning’s frittata.