Broccoli rice with garlic and ghee
A low-carb vegetable side with fiber, vitamin C, and broccoli sulfur compounds. Ghee and garlic make the flavor fuller, while short cooking keeps the green color and light crunch.
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Kitchen: Indian
476
Digestion time: 2 hour
Wash broccoli (300 g), dry it, and grate the florets on a coarse grater or chop into rice-like crumbs.
Heat ghee (15 g) in a skillet. Crush garlic (5 g), warm it in the fat for about 1 minute for aroma, then remove it if you prefer a milder garlic flavor.
Add the broccoli crumbs and cook for 3-4 minutes, stirring constantly. Salt at the end and serve as a quick vegetable side.
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