About
This Moroccan inspired rice is loaded with low carb vegetables, aromatic herbs and spices and simmered until tender and fragrant.
This makes a great side dish for lamb or chicken or a great base for a vegan lunch.
Ingredients
- 2 medium mushrooms, raw
- 2 tablespoon olive oil
- 1 teaspoon ras el hanout
- 1 teaspoon ground coriander
- 1 teaspoon cumin, ground
- 1 clove garlic
- 1 tablespoon red onion
- 1 cup cauliflower rice
- 1 teaspoon, chopped cilantro
- ½ teaspoon cinnamon, ground
- ½ cup vegetable broth, bouillon or consomme
Instructions
- Crush the garlic and thinly slice the mushrooms. Heat a tablespoon of olive oil in a skillet over a medium heat and add the onion, sweating gently until tender. Add the garlic, mushrooms, ras el hanout, coriander, cumin and cinnamon. Stir well to combine. Cook gently for 4-5 minutes until the mushrooms are browned all over.
- Add the cauliflower rice and stock to the pan and stir well. Bring to a simmer for 5 minutes until all the liquid has evaporated.
- Garnish with fresh cilantro to serve.
Nutrition Facts
- Servings: 2
- Calories: 153.1kcal/629.2kJ (per serving)
- Fat: 14.3g (per serving)
- Carbs: 6.5g (per serving)
- Protein: 2.3g (per serving)
