While I don't have an issue with gluten-free grains, I still like to stick to the good ol' paleo basics most of the time because that just means I'm eating more veggies.
So... what to do when you plate just reeeeeally looks like it needs some rice? Cauliflower to the rescue, of course!
This recipe is a simple twist to the bare-naked cauli-rice I've already posted about. You get to save some food waste by using of the stems of your broccoli crowns, eat a bunch of cruciferous veggies, and feel like you're eating some stir-fry from the local Asian restaurant. And yes, I realize it might be offensive that I'm calling it vaguely "Asian." I didn't go for a specific nationality here.
Whatever you want to call it... just say, "delicious!'
Paleo Asian Rice
Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes
Yield: 4-6 servings
- Place the cauliflower florets and broccoli stem in a food processor and slowly pulse, just until a rice-like texture is formed. You may need to stop and move bits around with a spoon to push larger bits to the bottom near the blade.
- On the stove over medium heat, melt the coconut oil in a large skillet and spread minced garlic into it. Add onion pieces and sauté for 2 minutes, until onions become soft and garlic browns.
- Add carrots and cook for 2 more minutes to soften.
- Add the riced cauliflower and broccoli, stirring to incorporate the cooked veggies.
- Pour coconut aminos and sprinkle spices over the mixture and stir to incorporate.
- Cook for 5 minutes, until the "rice" is soft but not soggy. Remove from the heat and serve.
1 head cauliflower, cut into florets
Leftover stem from 1 head broccoli, cut into small pieces
4 carrots, sliced
1/4 yellow onion, diced
1/3 cup coconut aminos
4 cloves garlic, minced
2 Tbsp coconut oil
2 tsp Chinese 5-spice
1 tsp sea salt