10/12/17

Dirty Rice With Cauliflower | SCD + Paleo

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Dirty rice is a traditional Cajun dish made from white rice, chicken liver, green bell pepper, celery, onion and a blend of aromatic spices. I decided to turn this classic southern Louisiana dish into a quick, healthy meal that consists mostly of staples found in the home. This recipe is so simple and can be altered to add in different veggies, chicken, sausage and even chicken liver if you prefer. Omit the bone broth to make a simple vegan dish packed with nutrients. The options are endless but full of flavor!

While we recently added organic rice into our diet, in moderation of course, this dish calls for riced cauliflower, which will always be a staple in our house. This super food totes a long list of healthy benefits and is rich in phytochemicals. Eating cauliflower provides your body with remarkable amounts of nutrients; vitamin C, vitamin k, beta-carotene and the list goes on. These nutrients help support healthy digestion, fight inflammation and promote detoxification.

Health Benefits of Cauliflower:
- Reduces Cancer Risk.
- Fights Inflammation.
- Provides High Levels of Vitamins and Minerals (especially important Vitamin C and Vitamin K)
- Improves Digestion and Detoxification.
- Aids in Weight Loss.
- Helps Balance Hormones.
- Preserves Eye Health.

The next time you're in the grocery store make sure to stock up on cauliflower! This cruciferous vegetable can be eaten raw, made into rice, roasted, steamed and used as a substitute for mashed potatoes.

Dirty Rice with Cauliflower
yield: 6 servings
SCD, Paleo, Gluten-Free, Refined Sugar-Free, Dairy-Free, Vegan Optional

INGREDIENTS:

1 head of cauliflower, pulsed in a food processor
1/4 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
1/4 cup chopped broccoli
1/4 cup diced yellow pepper
1/4 cup chopped shitake mushroom
1/4 cup chopped kale
1 cup bone broth
2 or 3 Tbs. coconut oil
2 Tbs parsley
1 Tbs Creole Spice
OR
1 tsp. paprika
1 tsp garlic powder
1 tsp chile powder
1 tsp oregano
1/2 tsp salt
1/4 tsp allspice
1/4 tsp cloves

DIRECTIONS:
1. Place the cauliflower florets in a food processor with S blade attached and pulse until florets are finely ground and resemble cous cous.
2. In a large saute pan, add 1 Tbs. coconut oil and cook the cauliflower rice over medium-high heat until very lightly browned. Set aside in a large bowl for later.
3. Using the same pan, saute the onion, carrots and celery until translucent and fragrant. Add more coconut oil as needed.
4. Add the broccoli, pepper, mushroom and creole seasonings (if making your own creole seasoning, prep this ahead of time) and cook for about 2 minutes, stirring so the spices don't burn.
5. Pour in about 1/2 cup bone broth. I start with 1/2 cup and add more if needed.
6. Bring to a boil, then lower the heat and simmer for about 5 minutes, stirring occasionally.
7. Add cauliflower rice and mix thoroughly. Remove from the heat, garnish with parsley and serve.

Tips & Suggestions:
- Prepare your creole seasoning ahead of time.
- Swap the bone broth for vegetable broth to make this dish vegan.
- Add chicken or sausage for an extra boost of protein.

*Feedback is greatly appreciated! Sometimes I get caught up cooking and I forget to write down the recipe, I try my best to remember every step but sometimes I just forget! For this dish I had half of the recipe written down and then...nothing. I'll make adjustments as needed.

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