About
This low carb rice is packed with tender zucchini, zesty lemon, aromatic garlic and fiery chili flakes.
This makes a great side to fish, pork, chicken or a plant based protein.
Ingredients
- 1 ½ cup cauliflower rice
- 1 clove garlic
- 1 small zucchini
- 1 teaspoon hot chili pepper, dried, with seeds
- 1 teaspoon lemon peel or zest raw
- 1 tablespoon olive oil
- ⅓ cup vegetable broth, bouillon or consomme
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat the oil in a skillet over a medium heat. Dice the zucchini into half inch cubes. Add to the skillet and cook for 1-2 minutes to just brown a little.
- Crush the garlic and add to the skillet along with the cauliflower rice, chili flakes, lemon zest, salt pepper and stock. Stir well to combine and simmer for 3-4 minutes until all the liquid has been absorbed and the rice and zucchini are cooked through.
Nutrition Facts
- Servings: 2
- Calories: 96.7kcal/404.5kJ (per serving)
- Fat: 7.5g (per serving)
- Carbs: 6.9g (per serving)
- Protein: 2.6g (per serving)
