Stars ( Reviews)
5 cups cauliflower “rice” (1/2 large head of cauliflower) 1 tablespoon coconut oil 1 cup chopped mushrooms (I used oyster but any will do) 1/2 teaspoon onion powder* 1/2 teaspoon garlic powder* 1 teaspoon turmeric 1/2 teaspoon cumin 1/3 cup raisins 2 tablespoons nutritional yeast 2/3 cup coconut milk (or other nut or seed milk)
salt and pepper (to taste)
*I used garlic and onion powder because I find they don’t bother my acid reflux as much, but feel free to use fresh minced garlic and onions – just sauté for about 3 minutes with the oil before adding the mushrooms!
1. Pulse cauliflower in a blender or food processor until it resembles rice! 2. Heat the coconut oil in a large pan over medium heat and add mushrooms and onion and garlic powders. Sauté 3-5 minutes until mushrooms start to release their water. 3. Add cauliflower rice and stir to combine with mushrooms. Add turmeric and cumin, cover and let simmer for 5-7 minutes, stirring occasionally. 4. Add raisins, nutritional yeast, and coconut milk. 5. Stir to combine and cook until the liquid has cooked out (about 5 more minutes). 6. Add salt and pepper to your taste and serve!
Per Serving: Calories: 159; Total Fat: 9g; Saturated Fat: 8g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 91mg; Potassium: 565mg; Carbohydrate: 17g; Fiber: 5g; Sugar: 9g; Protein: 5g
Nutrition Bonus: Vit C: 68%; Iron: 13%
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