One for the cook

Yummy twist on the cauliflower rice… Goes great with the Greek-style stuffed chicken breasts

  
Ingredients:

• 1 head of cauliflower 
• Half a bunch of green asparagus chopped on a diagonal 
• Half a small onion 
• 5 white mushrooms, chopped 
• 2 tbsp chopped dill
• 1/2 cup of white wine or water 
• Cracked pepper and salt to taste
• 2 tsps Olive oil 
• Zest of one lemon

Sauté onion and mushrooms in olive oil, add asparagus. Sauté for 7-10 min. Salt and pepper, add cauliflower pulsed in the food processor to get to the rice size. Add dill and wine, let evaporate a bit, cover and cook on medium for 5-10 min. Add lemon zest salt and pepper.. Done!

This entry was posted on April 19, 2016 at 10:22 pm and is filed under Main Courses. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.