Creamed Cauliflower and Brown Rice - 23g Carbs, 2g Fiber
From: www.nutritionaction.com - Kate Sherwood
Deliciously creamy, without the cream. This simple, scrumptious dish tastes remarkably creamy but uses no cream. Remove a few pieces of browned cauliflower for garnish and serve with lemon wedges.
Prep: 40 min
1 lb cauliflower, chopped into small pieces
3 Tbsp extra-virgin olive oil
3 cloves garlic, minced
3/4 cup short-grain brown rice
1/3 cup grated parmesan cheese
1 Tbsp lemon juice
1/2 tsp kosher salt
Freshly ground black pepper
In a large, heavy pot over medium heat, saute the cauliflower in the oil until browned, about 3 minutes.
Stir in the garlic and cook for 1 minute.
Stir in the rice with 3 cups of water and bring to a boil. Cover and adjust the heat to simmer for 25 minutes.
Uncover and stir until the cauliflower starts to fall apart. Continue simmering until the rice is tender, about 5 minutes.
Remove from the heat and stir in the parmesan and lemon juice.
Season with up to 1/2 tsp of salt and plenty of black pepper.
Serves: 6
Serving Size: 1 cup
Nutrition per Serving: 190 Calories, 260mg Sodium, 9g Total Fat, 2g Saturated Fat, 23g Carbs, 2g Fiber, 5g Protein
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