About
This side dish emulates hot wild rice – a fresh breath of fresh air from regular cauliflower rice. Finely sliced mushrooms are tossed in near the end of cooking to add that firm and earthy component of wild rice.
The original recipe here makes approx. 2c rice.
Ingredients
- 2 ounce brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
- 2 cup, cut pieces cauliflower rice
- ½ teaspoon salt
- ¼ teaspoon black pepper, ground
- ¼ teaspoon rosemary, dried
- ½ teaspoon thyme, dried
- ¼ teaspoon onion powder
- 2 tablespoon butter, unsalted
Instructions
- Start by slicing mushrooms caps into thin, julienne-style pieces. These will imitate the firmer pieces of wild rice. Set the mushroom rice aside for later.
- In a large pan, toss the cauliflower rice with the salt, pepper, rosemary, thyme, and onion powder. Heat over high heat until the liquid released from the cauliflower evaporates and the rice turns slightly charred and golden.
- Turn the heat down to a medium-low. Melt the butter into the pan. Then, stir in the mushrooms. Slowly stir the pan until the butter coats all the ingredients and the mushroom slices turn a darker brown.
- At your discretion, you can serve the wild rice with chopped parsley or grated parmesan cheese as a garnish.
Nutrition Facts
- Servings: 4
- Calories: 69.6kcal/291.3kJ (per serving)
- Fat: 6.1g (per serving)
- Carbs: 3.5g (per serving)
- Protein: 1.6g (per serving)
