Pecan Cranberry Cauliflower Rice

Updated: Nov 15, 2019



Ingredients:

  • 2 tbsp Butter

  • 1 package (12 oz) Cascadian Farm frozen riced cauliflower

  • 1 cup Cascadian Farm frozen mirepoix

  • 1/4 cup dried Cranberries

  • 2 tsp finely chopped Garlic

  • 2 tsp finely chopped fresh Thyme

  • 1/2 tsp Salt

  • 1/4 cup chopped Pecans

  • 2 tbsp finely chopped Flat Leaf Parsley

  • 1 tbsp grated Orange Peel


Directions:

  1. In a small bowl, combine pecans, parsley and prange peel; stir to completely blend and set aside

  2. Heat 10 inch nonstick skillet with lid over medium heat. Melt butter and stir in cauliflower, mirepoix, cranberries, garlic, thyme and salt

  3. Cover and cook for 9 to 12 minutes, stirring occasionally, or until cauliflower is tender

  4. Transfer cauliflower mixture to serving bowl and top with pecan mixture

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