Cauliflower Rice Pilaf

Name: Cauliflower Rice Pilaf
Total time: 15 min
Yield: 6 份数
Ingredients: 🧈 2 tablespoons unsalted butter; 2/3 cup diced shallots; 🍄 2/3 cup white mushrooms, chopped; 🥕 3 tablespoons shredded carrots; ✨ 1/2 teaspoon turmeric; 1/8 teaspoon curry powder; 1/8 teaspoon paprika; 🧄 2 cloves garlic, minced; 🍷 1/2 cup white wine; 2 teaspoons bouillon; 1 pound riced cauliflower; 🌿 1/4 cup minced fresh parsley, plus more for garnish

成本 $10, 节省 $15

来源: Recommended by CookPal

15 分钟
6 份数
$10

Cauliflower Rice Pilaf

成本 $10, 节省 $15

来源: Recommended by CookPal

15 分钟
6 份数
$10

食材

Base
- 🧈 2 tablespoons unsalted butter
- 2/3 cup diced shallots
- 🍄 2/3 cup white mushrooms, chopped
- 🥕 3 tablespoons shredded carrots
- ✨ 1/2 teaspoon turmeric
- 1/8 teaspoon curry powder
- 1/8 teaspoon paprika
- 🧄 2 cloves garlic, minced
- 🍷 1/2 cup white wine
- 2 teaspoons bouillon
- 1 pound riced cauliflower
- 🌿 1/4 cup minced fresh parsley, plus more for garnish

步骤

Melt butter in a skillet over medium heat. Add diced shallots and cook about 2 minutes. Then add chopped mushrooms and cook, stirring occasionally, for about 3 minutes.

Add carrots, turmeric, curry powder, paprika, and minced garlic. Cook until fragrant, about 30 seconds.

Add white wine and bouillon, stirring until dissolved. Cook, stirring occasionally, for about 3 minutes.

Add frozen riced cauliflower, breaking up any clumps with a fork. Cook until tender and liquid is evaporated, for 5 to 8 minutes.

Season with salt and pepper, stir in minced parsley, and garnish with additional parsley if desired. Serve.

营养成分

每份

🔥

卡路里

3
蛋白质
9
碳水化合物
4
脂肪

💡 Use freshly riced cauliflower for a less watery texture.For a vegan version, replace butter with olive oil.Leftovers can be stored in the refrigerator for up to 3 days.