1poundof mushrooms (I used button mushrooms), sliced to wide strips
1medium red onion, finely cut
1cupcelery stalks, finely chopped
1/2cupwalnuts, coarsely chopped
2tablespoonsolive oil
2tablespoonssoy sauce (use GF is needed)
2garlic cloves, crushed
1/2cupparsley, finely chopped
1/4cupwater
Salt and black pepper to taste
Instructions:
Divide the cauliflower into large florets using your hands or a suitable knife, and place the cauliflower florets in a food processor. Run the food processor in short pulses several times until the cauliflower is finely chopped so it resembles rice. Note that if you process the cauliflower for a longer time then you can easily get rice couscous. Alternatively, you can grate the cauliflower on the wide side of a grater.
In a wide skillet, that has a lid, heat olive oil and saute while stirring, for about 2 minutes, the chopped red onions, celery, pinch of salt and black pepper. Add the sliced mushrooms and continue to cook, stirring occasionally, for another 2 minutes,then add crushed garlic and chopped walnuts, stir.
Add the cauliflower rice and stir well. Continue to cook for another 5 minutes, making sure to mix while cooking, so that the cauliflower will be scorched on all sides.
Add 1/4 cups of water and soy sauce to the skillet, stir and lower to medium-low heat, cover the pan with a lid and let the cauliflower cook for between 10-15 minutes, depending on the desired softness of the cauliflower. After the cauliflower rice is cooked, add the finely chopped parsley and serve.
Keep in the refrigerator in an airtight container for up to 3 days.