From: The Glycemic-Load Diet Cookbook: 150 Recipes to
Help You Lose Weight and Reverse Insulin Resistance
by Rob Thompson, Dana Carpender, page 105.
Great with take out Greek Chicken!
1/2 head cauliflower
3 Tbsp butter
4 large garlic cloves, peeled and crushed
1 lemon
1/2 cup dry white wine
2 tsp chicken bouillon concentrate
1/2 cup chopped fresh parsley
Trim the leave and very bottom of the stem from your cauliflower. Whack
it into chunks and run it through the shredding disk of your food
processor. Dump the resulting "rice" into a microwaveable casserole
with a lid, add a couple of tablespoons of water, cover and nuke on
high for 6 minutes.
Put your big heavy skillet over low heat and start melting the butter. Add the crushed garlic cloves and sauté them slowly, without browning, for 5 minutes or so.
Meanwhile, grate the zest from your lemon and squeeze the juice. After 5 minutes of sautéing time add both to the garlic along with the wine. Turn up to medium and let the mixture simmer.
Your microwave has beeped by now! Pull out your "rice" and uncover it
to keep it from turning to mush. Drain it too.
When the garlic wine lemon mixture has cooked down to 1/2 its original volume, stir in the chicken bouillon concentrate. When it's dissolved, add the "rice" and mix everything together well.
Stir in the parsley and serve.
Servings: 3
Nutrition per Serving:
150 Calories, 12g Fat, 1g Protein, 5g Carbs, 1g Fiber
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