Recipe by Wyatt'sGirl
I like flexible recipes, this recipe is quite flexible. We eat low-carb in our house; this recipe was developed out of a need for a rice substitute - it is easiy adapted to any cuisine, just add spices that complement your meal. We especially like it with curries.
- 1 small head cauliflower
- 9.85 ml olive oil
- 1 red bell pepper
- 2-3 stalk celery
- 1 large leeks or 1 large onion
- 2 garlic cloves, more if desired
- 14.79 ml sodium-free chicken broth
- 14.79 ml sodium-free vegetable stock
- 4.92 ml lemon pepper
- 4.92 ml seasoning salt or 4.92 ml salt, to taste
- 14.79 ml fresh parsley, chopped
- water, as needed
Directions See How It's Made
- In a food processor, chop the cauliflower until it looks like 'rice', remove and set aside.
- In food processor chop one seeded red pepper, the celery, garlic and the onion.
- If using the leek, slice the leek in 1/2 inch slices.
- Heat oil in non-stick saute pan, add the vegetables, and stir over medium heat until the vegetables start to 'weep' and release some of their liquid.
- Add the spices and set heat to low, cover and cook until 'rice' is the desired consistency. Add small amounts of water, if needed.
- Delicious on its own or as a base for curry or ragouts.