I make Cauliflower Rice: recipes.sparkpeople.com/recipe-detail.asp?
We don't cook rice any more. This is what I use instead. It is especially good with stir fries, curries, and anything with sauces,
I also use Cauliflower Rice to make:
(All quantities are approximate -- use as much as you want)
Cauliflower Rice made from 1/2 head of cauliflower (see recipe in link above)
1/4 cup slivered almonds
2 teaspoons coconut oil
1 bunch scallions (or some chopped onion)
1/4 cup chopped fresh parsley
Some vegetable broth flavoring powder to taste (I like Seitenbacher Vegetarian Vegetable Broth and Seasoning - It is gluten free)
Salt and pepper to taste
Slice the scallions, including the crisp part of the green (or chop some onion) and set aside. Chop the parsley, and set that aside too. Then saute the almonds in the coconut oil until light golden brown. When the almonds are golden, add the scallions (or chopped onion) and saute for about 30 seconds. Then add the cooked cauliflower rice and parsley. Cook and stir until everything is good and hot. Stir in enough of the broth seasoning, salt, and pepper so it tastes good to you. That's it!
I made this recipe for some friends, and although they knew there was cauliflower in it, they didn't realize there was no rice in it at all!
Asian Variation: Saute the almonds in sesame oil. Drain and stir in some canned sliced water chestnuts along with the onions and parsley. Use Soy Sauce instead of broth flavoring, and/or salt.
Main Dish Variation: Add pieces of leftover cooked meat or seafood
This recipe is adapted from "Paleo Chicken-Almond Rice-a-Phony" page 88 of 500 Paleo Recipes by Dana Carpender
This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
Link to one of my cookbooks which should also lead you to the rest of them: recipes.sparkpeople.com/Cookbooks.as
| current weight: 190.0