2 cups leftover raw broccoli stems (roughly chopped) 1 cup basil leaves cup pine nuts (toasted and cooled) cup freshly grated Parmesan cheese cup extra-virgin olive oil kosher salt and freshly ground black pepper crostini and spaghetti to serve
Broccoli Stem Parmesan Rice - About 6 or 7 years ago, before I became a foodie, I remember complaining about a cheap bag of frozen broccoli that was ' All Stem!' and a total rip off! But now I know It is as nutritious as the broccoli florets.
Too often, broccoli stems get dumped in the trash, but their mild flavor and crisp, juicy center make them just as deserving of attention as the florets. Here are a few tips to put those neglected stalks to good use.