One Pot Broccoli Rice with Herbed Chicken and Mushrooms

Let’s get real for a moment. We each work a lot and sometimes, my schedule in particular, doesn’t allow space for me to cook or do the dishes. Mainly the dishes (wink emoji). Food blogging is one way I find time to cook, and it’s a great time to connect with my family. But when I’m on my own I don’t always cook. Funny contradiction right? A food blogger who is the occasional cook.

I was so excited when I went to the grocery store and saw this precut broccoli rice. How inventive! I decided, despite the desire to get something premade, I was going to challenge myself to cook dinner for once. I grabbed the broccoli rice and searched around for some ingredients I thought would go along with it, onions and mushrooms to start. I went home and I made it, yum!!

This led to several more trips and other ingredients until I found the tastiest combination — adding avocado really changed the dish for me and I love to eat avocado at least once a day. That’s the Californian in me.

— REBEL

Taste Test Kitchen

When we went grocery shopping for this dish the store happened to be out of the broccoli rice. We decided to buy whole broccoli and “rice” it with a food processor at home. We found either way it works. If you want your dish to look more like rice then I recommend Cece’s Veggie Co. Riced Organic Broccoli or any other brand that makes this. But if you don’t have it at a store near you then no worries, because it’s just as good when homemade.

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Broccoli Rice with Chicken and Mushrooms

by Burnt Toast Food Blog September-21-2018

Broccoli provides a low carb base to this delicious chicken dish (just like cauliflower ‘rice’). Makes an easy, one-pot meal especially great topped with avocado. Gluten free and dairy free.

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion
• 2 large bunches broccoli (about 1 1/2 pounds) or 16 ounces prepackaged broccoli rice
• 1 pound ground chicken
• 1 teaspoon herbes de Provence
• 2 teaspoons salt
• ground pepper, to taste
• 8 ounces sliced white, button, mushrooms
• 1 avocado

Instructions

1. Wash and dry broccoli. Course chop the broccoli tops and about 2” of the stalk, discarding the rest. Place the chopped broccoli in a food processor. Pulse until the broccoli reaches a fine texture resembling the size of rice. 2. Finely chop the onion. Heat a large skillet over medium heat. When hot, add the olive oil until heated but not smoking. Add the onion and sauté until it begins to soften, about 2 minutes. 3. Add the ground chicken and cook, stirring, until cooked through and no longer pink. Season with the herbes de Provence, salt and pepper. 4. Add the sliced mushrooms and continue to saute another 2 minutes, stirring occasionally. Cook an additional 2 minutes, covered. 5. Add the riced broccoli and cook, keeping covered and stirring occasionally, for 6-8 minutes until the broccoli is tender. If too dry, add 1 tablespoons of water. Adjust the seasoning. 6. While the broccoli rice finishes, cube the avocado. When the broccoli rice is cooked, turn off the heat and gently stir in the avocado pieces. Serve hot. Notes: - Some stores carry pre-packaged riced broccoli in the produce section. - Use 95% lean organic ground chicken. Or, you can use chicken Italian sausage and still use the herbs but possibly not as much salt. - Great served with hot sauce. - Delicious with an egg topper.

Details

Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Yield: 4-6 servings