Mushroom Cauliflower Rice

September 24, 2017

Prep time: 10 minutes
Cook time: 25-30 minutes

 

Ingredients

2 heads cauliflower
1 onion, diced
16 ounces baby Portobello mushrooms, washed and sliced
1 bunch asparagus, ends trimmed
2-3 tablespoons avocado oil
4 cloves garlic, minced
Salt and pepper, to taste

1 stalk scallion, cut into small pieces

1/4 cup shopped cilantro 
1/4 cup pumpkin seeds or pine nuts (optional)

Preparation
  1. Separate cauliflower and place florets in a food processor. Process slowly until it reaches the consistency of rice. Set aside.

  2. Prepare asparagus by washing and then cutting the bottom two inches from the stalks. Cut the asparagus to 2-3 inches long.

  3. Coat the bottom of a large skillet by the oil. Add the onion and mushrooms. Season with salt and pepper. Cook for a few  minutes until onions and mushrooms are caramelized.

  4. Add in the cauliflower rice and garlic. Let the cauliflower cook for four to five minutes.

  5. Add in the asparagus. Let cook until asparagus is tender. Add scallion and cilantro the last minute. 

  6. Remove from heat and top with pumpkin seeds or pine nuts.

 

Please reload

Featured Posts

The Correlation Between Low Body Temperature & Hypothyroidism

June 29, 2020

1/10
Please reload

Archive
Please reload

Follow Me
  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Pinterest Icon
  • Grey Google+ Icon

 

541-255-5047

BeBalancedWithJenny@Gmail.com

  • White Facebook Icon
  • White Twitter Icon
  • White LinkedIn Icon

Stay Connected:

© 2015 by Be Balanced With Jenny Noland, LLC