Sunday, November 16, 2014

Chicken Cauliflower Rice


2 tablespoons extra-virgin olive oil or coconut oil 
1 medium head cauliflower, coarsely chopped
1⁄2 white onion, diced
2 teaspoons grated fresh ginger
2 large carrots, diced
2 celery stalks, diced
1⁄2 pound organic chicken breasts or thighs, chopped 
5 to 6 shiitake mushrooms, sliced
1 small zucchini, diced
1 cup fresh or frozen peas
2 cups sliced napa cabbage
3 tablespoons coconut aminos
1⁄2 teaspoon sea salt
1⁄4 teaspoon white pepper

1.       Place the chopped cauliflower into a food processor fitted with the “s” blade. Pulse until cauliflower is broken down into tiny rice-like pieces, set aside.

2.       Heat oil in a deep 11- or 12-inch skillet over medium heat. Add the onion, carrots, celery, and ginger; sauté about 5 minutes.

3.       Then add the chicken and sauté a few minutes more. Next add the mushrooms, zucchini; sauté 2 minutes more.

4.       Then add the minced cauliflower and stir into the chicken-vegetable mixture; sauté for about 7 minutes.

5.       Add the peas, napa cabbage, coconut aminos, salt, and pepper; sauté another few minutes.

6.       Taste and adjust salt and seasonings if desired. Garnish each serving with sliced green onions and cilantro.

Yield: 4 to 6 servings 

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