Rice a Phoney - 8g Carbs, 3g Fiber:Diabetic Low Carbohydrate Recipe

From: The Glycemic-Load Diet Cookbook: 150 Recipes to Help You

Lose Weight and Reverse Insulin Resistance by Rob Thompson,

Dana Carpender, page 104

Here is a simple example of how to use cauliflower "rice". There

is a basic principle here that you should pay attention to: the

use of bouillon concentrate to flavor the "rice". Real rice is

often cooked in broth, but this won't do for cauliflower since

it does not absorb liquid. Stirring in flavored bouillon give

us the flavor of bouillon without the water.

MY brother John is a long time Rice-a-Roni fan, especially the

chicken almond variety, so he loved this; he is the one who gave

it its name. He was surprised to learn it had no grain at all!

1/2 head cauliflower

2 tsp butter

1 bunch scallion, including the crisp greens, sliced

1/2 cup chopped fresh parsley

2 tsp chicken bouillon concentrate

Do the cauliflower "rice" thing—trim your cauliflower, chunk it, run

it through the shredding disk of your food processor, and microwave

steam the resulting cauliflower "rice" for 6 minutes.

Meanwhile, put your big heavy skillet over medium heat, add the butter

and start sauteing the almonds in it.

OK, the almonds are golden, and the microwave has beeped. Drain the

cauliflower and dump it in the skillet with the almonds. Stir in

everything else, mixing til the chicken bouillon concentrate is

dissolved and everything else is well distributed. You're done!

Servings: 3 – 4 (assuming 3)

Nutrition per Serving:

124 Calories, 9g Fat, 5g Protein, 8g Carbs, 3g Fiber

Note: For a nice variation try pine nuts in place of the almonds.

nonveg

Chicken

Diabetic Low Carbohydrate Recipe