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Monday, February 15, 2016



You won’t miss rice with this flavorful dish!  This is my favorite new way to make cauli-rice.  Yum!  I learned the method of cooking the "rice" from Peggy Hardaway, one of the Low-Carbing Among Friends' team members.

1 lb cauliflower, cut into florets (0.45 kg)
2 tbsp bacon fat (30 mL)
1 cup chopped onion (250 mL)
1 tsp crushed garlic (5 mL)
1 small red bell pepper, chopped
1 small green bell pepper, chopped
3/tsp seasoning salt (3 mL)
1/tsp black pepper (2 mL)
1/cup chicken stock (60 mL)
1 cup grated Monterey Jack cheese (250 mL)

In food processor, process cauliflower until it is coarsely chopped like rice.  I use the pulse button for more control.  Place cauliflower in shallow casserole dish.  Microwave 6 minutes, and stir after each minute.

In frying pan, in 1 tbsp (15 mL) bacon fat and over medium heat, cook onion until turning soft.  Add garlic and stir-fry a couple of minutes. Add red and green peppers and sprinkle with seasoning salt and black pepper.  Once the peppers are soft, add chicken stock and cauliflower-rice.  Stir fry until cauliflower rice is as tender as you would like it to be.  Taste and add more seasoning salt, if desired.  Stir in grated Monterey Jack cheese and serve.

Yield:  6 servings
1 serving
152.9 calories
7.2 g protein
10.6 g fat
2.2 g fiber
6.4 g net carbs 

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