Cauliflower Rice with Mushrooms
Ingredients:
- 1 medium cauliflower
- 1 lb (450g) mushrooms (button mushrooms work well) sliced into wide strips
- 1 medium red onion finely chopped
- 1 cup celery stalks finely chopped
- ½ cup walnuts coarsely chopped
- 2 tbsp olive oil
- 2 tbsp soy sauce (use gluten-free if needed)
- 2 garlic cloves crushed
- ½ cup finely chopped parsley
- ¼ cup water
- Salt and freshly ground black pepper to taste
Instructions:
- Rice the cauliflower: Divide the cauliflower into large florets by hand or with a knife, and place in a food processor. Pulse in short bursts until finely chopped and rice-like. Processing too long will turn it into a paste, so pulse gently. Alternatively, grate the cauliflower on the wide side of a box grater.
- Sauté the aromatics: In a wide skillet with a lid, heat the olive oil. Add the chopped onion, celery, a pinch of salt, and pepper, and sauté, stirring, for about 2 minutes. Add the mushrooms and cook for another 2 minutes, stirring occasionally. Add the garlic and walnuts, and stir.
- Add the cauliflower rice: Add the cauliflower rice and stir well. Cook for another 5 minutes, stirring frequently so it browns evenly on all sides.
- Steam and finish: Add the water and soy sauce, stir, and lower the heat to medium-low. Cover and let cook for 10-15 minutes, depending on how soft you like the cauliflower. Once done, stir in the chopped parsley and serve.
Notes:
- Keep in the fridge in an airtight container for up to 3 days.
- Pulse the cauliflower in short bursts, over-processing turns it into a paste instead of rice-like grains.
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