Hey friends 🌈 this is another veggie loaded swap for one of our old favorite sides of mushroom risotto! This is using a riced cauliflower but you could also use miracle noodle rice instead 🍚
We have made lots of Cauliflower rice swaps before like this cumin flavored or tomato rice 🍅
To make this you need (1-2 portions):
8 ounces button mushrooms 🍄
1/2 purple onion 🧅
1 bell pepper (we took a piece of each color) 🫑
1/2 cup mire poix veggies 🥕
Ancestral fat for frying 🧈
2 cups cauliflower rice 🍚
Salt, pepper, onion and garlic powder 🧄
Optional: 1-2 teaspoons of psyllium husk for a starchy feel
How to:
Start by heating up the fat of your choice in 2 pans, you can use butter if you can tolerate it or a neutral oil like avocado 🥑
In one pan, fry the thinly sliced red onion, in the other, the mire poix veggies 🥕
When those are browned, add in the diced bell pepper into the mire poix pan and the sliced mushrooms into the onion pan 🍳
Let everything come together and season both with salt, pepper, onion and garlic powder!
Combine the pans and add in the riced cauliflower! Let it all cook for 5-10 minutes, season if needed and optionally add the psyllium husk for texture and additional fiber!
This dish goes well with grilled salmon or trout, roast chicken, meatballs, or even with eggs sunny side up 🍳 and lots of avocado 🥑
