Growing up my mom would make her delicious Mexican rice. It was to die for =) But with all the luvin she would put in it, sometimes it’s not the best on hips and thighs.
So I tried a different spin on rice. Cauliflower Rice! It’s pretty good but certainly not as good as my favorite mexican rice but it’s up there as a favorite.
Cauliflower Rice is grain free and lower in calories than traditional wild rice, while delivering big on flavor. Made with shredded cauliflower, brussels sprouts, celery and chopped dates and walnuts, this faux rice is packed with nutrition and fiber.
Here’s what you need:
- 1 onion, chopped
- 1 tablespoon olive oil
- 1 head cauliflower, cut into quarters
- 4 stalks of celery
- 1 cup organic, free range chicken broth
- dash of salt and pepper
- 1/2 cup pitted dates, chopped
- 1/3 cup walnuts, chopped and toasted
1. In a large skillet cook onions in the olive oil for about 10 minutes or until tender.
2. Meanwhile, shred the cauliflower, brussels sprouts and celery in a food processor using the grating attachment.
3. Add the shredded cauliflower, brussels sprouts, celery, broth and a dash of salt and pepper to the skillet. Mix well and cook for 3 minutes.
4. Pour the mixture into a lightly greased casserole dish. Cover with foil and back in a 400 degree F oven for 35 minutes. Stir in the dates and walnuts, return to the oven for 10 minutes, uncovered.
Nutritional Analysis: One serving equals: 114 calories, 5g fat, 97 mg sodium, 18g carbohydrate, 4g fiber, and 4g protein
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