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Mushroom Cauliflower Rice Skillet Recipe revisited by Tania

Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

This Mushroom Cauliflower Rice Skillet is a tasty low-carb, and vegan/vegetarian main dish for dinner. Ready in only 20 minutes, this makes it a perfect quick weekday meal for the family.

Recette Riz de Chou-Fleur aux champignons poêlés

 2 tbsp Extra-virgin olive oil
 1 Stick celery - sliced
 ½ cup Leeks chopped
 2 Big garlic clove - minced
 3 cups Mushrooms - sliced
 A pack and a half of 10oz Green Giant cauliflower rice
 ⅓ cup Organic vegetable broth
 Tamari low sodium sauce to taste
 2 cups Spinach or arugula
 Black pepper
 Ideal Protein low sodium Salt to taste
 1 tbsp Fresh parsley and chives- chopped
1

Prepare your cauliflower rice or use one ready to use and vegetables. Set aside.

2

In a large skillet add olive oil over medium heat. Add leeks and celery and cook until tender, about 5 minutes. Then add in the garlic for 30 more seconds.

3

Add mushroom (to taste) and sauté until it’s cooked through. You can buy the mushrooms pre-sliced or slice your own. Cremini or paris mushrooms are great to use.

4

Add the cauliflower rice, the vegetable broth, and Tamari low sodium sauce. Allow the cauliflower rice to absorb the vegetable broth. Cook until it is soft, but not mushy.

5

Add spinach or Arugula and cook for 2 minutes. Season with Ideal Protein salt and pepper to taste. Garnish with chopped fresh parsley and chives before serving. Enjoy!

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 125
% Daily Value *
Total Fat 7.3g12%

Saturated Fat 1g5%
Sodium 300mg13%
Total Carbohydrate 9.8g4%

Dietary Fiber 4.2g17%
Sugars 4.4g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.