Ditch the carbs and the kilojoules and still get that satisfying hearty taste by using cauliflower instead
of arborio rice. Also perfect for MeatFreeMonday. Dinner’s ready!
Ingredients
- 2 garlic cloves, chopped
- 1 large brown onion, chopped
- 1 tbs extra virgin olive oil
- 500 g mixed fresh mushrooms, large pieces chopped
- 400 g cauli rice
- ¾ cup dry white wine, plus extra, if needed
- 1 cup vegetable stock
- ½ tsp chilli flakes
- 1 bunch thyme, tied with kitchen string
- 2 tbs truffle oil
- Pinch salt and pepper, to taste
How to Make It
- Place the garlic, onion and olive oil in a large saucepan over medium-high heat. Cook, stirring, for 5 mins, then add the mushrooms and saute for 5 mins.
- Add the cauli rice, wine and vegetable stock. Add a little more wine or water, if needed, to cover the vegies. Stir in chilli flakes and add thyme bunch. Cook, stirring occasionally, for 20 mins or until the moisture is absorbed and the texture is risotto-like. Stir in another ¼ cup of wine, if necessary you should be able to smell it.
- Once cooked, remove the thyme bunch and stir in the truffle oil. Season and then serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving |
|
% Daily Value*
|
| Total Fat 8 g 23% |
Trans Fat 0.0 g |
Sodium 65 mg 1% |
carbohydrates 10 g 8% |
Dietary Fiber 3 g 8% |
Protein 4 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |