Cauliflower Rice Blend
By mixing fragrant jasmine rice with cauliflower rice, you create a blend that camoflages the cauliflower flavor, but still features the vegetable's healthy goodness. A good option for slowly converting vegetable avoiders to full-on cauliflower rice!
Servings 1 cup
Calories 160kcal
Ingredients
- 1 cup uncooked jasmine white rice, rinsed in a sieve until the water runs clear
- 1 1/2 cups water
- 1 cup riced cauliflower*
- cilantro, minced
- lime juice
- kosher salt
Instructions
- Add the jasmine rice and water to a 2 qt pot and bring to a boil. Reduce heat to low, cover with a lid, and cook undisturbed for 15 minutes.
- As quickly as you can, lift the lid, pour in the cauliflower rice on top of the white, and replace the lid (do not stir). Let steam for 10 minutes.
- Remove the lid, and stir the cauliflower into the white rice. Mix in pinches of salt, followed by the cilantro, and a big squeeze of lime juice.
Notes
* Riced cauliflower should be readily available at grocery stores, either fresh and raw in the produce department, or frozen. Either will work here (thaw if frozen). You can also prepare your own riced cauliflower from a whole head. Use a food processor, and some patient pulsing, to create an evenly chopped collection of rice-sized pieces.
Nutrition
Calories: 160kcal