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Mexican Paleo “Rice”

04 May
Is it rice? Is it quinoa? Couscous? NO… it’s cauliflower! But you just can’t tell and the best part is that it has a fraction of the calories and carbohydrates as regular rice
Ingredients:
1 cauliflower head
3  very ripe Roma tomatoes
1 medium carrot
1/2 green bell pepper, chopped
1 celery stalk, diced
1/2  onion, chopped
1 1/2 tsp of cumin
1 tbsp of garlic powder
1/2 cup of broth
1/4 cup of chopped fresh cilantro
2 tbsp of olive oil
Salt to taste
Preparation:
  • In a large saucepan,  saute’ the onions, bell pepper, and celery with the olive oil.
  • In a food processor, blend the carrot and tomatoes until they form a sauce
  • Add this sauce to the pot along with the broth and spices, cover and cook on medium heat for about 10 minutes.
  • Uncover and continue cooking until most of the broth has evaporated.
  • Meanwhile pulse in the cauliflower florets until it looks like rice, depending on the size of your food processor you may have to grind it in 2-3 batches or you can use the large holes on your cheese grater to grate the cauliflower into small rice sized pieces
  • Add the cauliflower to the pot, mix, cover and cook for about 5 minutes or until tender stirring occasionally. Do not over cook or it will turn mushy
  • Remove from heat, mix in the cilantro and serve
Serves 4
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2 responses to “Mexican Paleo “Rice”

  1. Nicole Abboud

    May 5, 2012 at 5:42 pm

    Is the broth beef, chicken?

     

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