Cauliflower Rice Mushroom Pilaf
$0.00 Cooking Fee
Serving Size: 1 cup
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- Heat a large saute pan over medium heat. Add the oil. When the oil begins to shimmer, add the onion, garlic, and mushrooms. Sauté the the vegetables for 6 to 8 minutes or until the onions are translucent and the mushrooms are cooked.
- Add the baby spinach and sauté for 2 to 3 minutes. Stir until the spinach is wilted.
- Add the riced cauliflower to the sauté pan and stir to combine.
- Add the vegetable broth and place a lid on the pan. Steam the rice for 3 to 4 minutes.
- Season with the salt and garnish.
- Serve warm.
Cook Times
Ingredients
Ingredients
- 40 ounce frozen riced cauliflower defrost a few minutes
- 4 tablespoon extra virgin olive oil divided
- 2 each medium yellow onion diced
- 6 clove garlic minced
- 16 ounce cremini mushrooms sliced and divided
- 4 cup baby spinach packed cups
- 4 tablespoon vegetable broth
- 1 tablespoon Kosher salt adjust as needed, based on the broth you are using
To garnish (optional)
- 2 ½ tablespoon vegan butter optional
- ⅔ cup green onion diced
- 1 lime juiced
Cooking Tools Required
5-quart saucepot, Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Top StoveNutrition
Calories: 138kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 797mg | Potassium: 718mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1340IU | Vitamin C: 64mg | Calcium: 67mg | Iron: 1mg
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