1/8 Cup of Trader Joe’s no-sugar-added cranberries
1 head broccoli
1/2 finely chopped shallot
bip of black pepper
1/8 Cup of no-salt sunflower seeds
1 garlic clove
sprinkle of parmesan cheese
Break the broccoli into florets. Trim the bottom of stems and roughly chop the stems. Put all broccoli and stems into a food processor and pulse a few times until the mixture is the size of rice. You might have to do this in a couple of batches.
In a saute pan, heat one tablespoon of olive oil over medium heat. Add the mushrooms and saute for about 5 minutes or until they start to brown. Stir in the balsamic vinegar and garlic and continue cooking for a few minutes so that the mushrooms are caramelized. Transfer to a bowl when they are done.
Take the other tablespoon of olive oil in the same saute pan over medium high heat. Saute the shallots until they soften- about 4 or so minutes, add the broccoli rice, arugula, and a bit of pepper. Cook the rice stirring frequently for about 3 minutes or until warmed up, but still crisp (don’t want broccoli to get mushy).
Fold in the mushroom, parsley, add cranberries, and put some sprinkle some parmesan cheese on top or your favorite (goat, feta, or cheddar). I like the added crunch of no salt sunflower seeds as well.