Monday, March 14, 2011

Recipe of the day: Veggie Cauliflower Rice

On the paleo diet, grains are forbidden, so all the good stuff (aka pasta, rice, bread, pastries) are cut out. So to kill the rice cravings, I made a veggie cauliflower rice paired with a steamed tilapia fillet, seasoned with flax meal and herbs for dinner. 

Veggie Cauliflower Rice
Based on a recipe courtesy of Kalyns Kitchen

1 tbls olive oil
1/4 c sweet onions
1/4 c peas and carrots, canned
1/4 c cremini mushrooms
1 1/2 c fresh cauliflower
1 tsp basil (dried or fresh)
1 tsp oregano (dried or fresh)
1 tbsp minced garlic
salt and pepper, to taste

1) In food processor, grind cauliflower until it obtains a rice-like consistency, set aside. 
2) Heat olive oil on high, add onions and garlic and reduce heat to medium. Saute until onions are browned, anywhere from 5-10 minutes. 
3) Add mushrooms and saute for 1-2 minutes. 
4) Add cauliflower, stir all components together and add in remaining ingredients. Cook for 5 more minutes, then serve. 

When reheated, cauliflower becomes more of a mashed potato consistency, so keep in mind when considering left overs. 
Serves 2; Serving size: 1 cup. 100 calories; 7 g fat; 7 carb

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