I make a lot of cauliflower rice at home from scratch. Recently, since I had other veggies in the fridge, I ventured into my NEW Cauliflower-Broccoli rice, and it was awesome.
Then I though, why not continue the craziness? So, I decided to experiment with other veggies to see what could come out. I was very pleased with the end result. My NEW Rainbow Carrots-Broccoli and Cauliflower Rice was born, and is to die for.
Category: Side Dish
Approximate Prep and Cooking Time: 15 minutes
Approximate Cost: $5.80 or $2.90
Difficulty Level: X Easy ____ Intermediate ____ Advanced
Allergens, etc.: Gluten Free X Vegetarian X
Servings: 2 servings
Ingredients (renders 2 cups) ($3.30)
3 large rainbow carrots (chopped) (.70)
1 c. broccoli florets (large) ($1.10)
2 c. cauliflower, cut in florets ($1.50)
Prepare all the veggies, rinse, pat dry, peel, and chop accordingly.
Place in the food processor and process until the pieces are small; however, not mushy.
You can use this rice with meats, chicken, and any protein you like. Here is my recipe to make this side.
Recipe Rainbow Carrots-Broccoli and Cauliflower Rice (2.50)
2 cups Rainbow Carrots-Broccoli and Cauliflower Rice ----
1 ½ tsp. Angie’s Basting Oil (.30)
6 cloves chopped garlic (.30
8 chopped baby Bella mushrooms ($1.35)
½ tsp. lemon pepper (.15)
1/4 to 1/2 cup chicken stock (.40)
Add my basting oil to a skillet to sauté the chopped mushrooms and garlic until golden.
Add the Rainbow Carrots-Broccoli and Cauliflower Rice to the skillet and stir to combine the ingredients.
Add the lemon pepper and chicken stock just to help soften the rice, stir and cook uncover until the stock reduces and the veggies become a bit tender; however, not mushy. DONE!
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.