Mushroom Cauliflower Rice Skillet Recipe

This Mushroom Cauliflower Rice Skillet is a delicious low-carb, paleo, whole30 and vegan/vegetarian main dish for dinner. And, it’s done in only 20 minutes. 

Ingredients


  •  2 tbsp extra-virgin olive oil
  •  1 stick celery — sliced
  •  ½ cup onion — chopped
  •  1 big garlic clove — minced
  •  3 cups mushrooms — sliced
  •  14 oz. 400g cauliflower rice (see instructions below on how to make the cauliflower rice)
  •  1/3 cup organic vegetable broth
  •  Soy sauce to taste — If you are on Whole30 or following gluten-free/paleo diet you should use Coconut Aminos or Teriyaki it's a  soy sauce alternative.
  •  2 cups spinach
  •  Salt and black pepper to taste
  •  1 tbsp fresh parsley — chopped

Instructions

  1. Pulse the cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency. Set aside.
  2. In a large skillet add olive oil over medium heat.
  3. Add onions and celery and cook until tender about 5 minutes.

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