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.
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