One important staple, used all over the world, is rice. Phil loved rice. We tried to substitute with brown rice, but he didn’t like the taste as much and more importantly we found through the use of a GMI sensor, that even brown rice caused a very steep glucose spike that took too long to come down from.
Rice and beans, chili over rice, sushi, risotto, you name it, rice is often the way to make a meal satisfying and inexpensive. Also, if you also exclude potatoes and pasta from your diet, as we did, whatever delicious stews you make can’t be served over mashed potatoes or orzo or anything that will absorb all the tasty liquid or sauce.
My solution was cauliflower rice. This was a real winner for both of us. He loved the taste, and it’s both easy to make and incredibly inexpensive. Here’s how to make your own cauliflower rice. Once you got this, check out our recipe to turn it into a fantastic mushroom “risotto”.
PREP TIME: 15 mins
COOK TIME: 5 mins
TOTAL TIME: 20 mins
SERVINGS: 4
Ingredients
1 medium size cauliflower
1 tablespoon olive oil
Preparation
Use a knife to remove the outer leaves and cut off the cauliflower from the stem and into quarters.
Process the cauliflower:
Over a large bowl, use the wider side of your cheese grater and grate each quarter. When finished you should have about 5 cups of cauliflower rice. Put a paper towel on top to absorb the moisture. (You can also use of food processor to do this part, but when I tried that I found it didn’t make the job easier. It’s harder to get a consistent size and consistency that way, and it’s just as messy).
Method
To cook the cauliflower rice, heat olive oil in a large sauté pan over medium heat and cook the rice for 2 minutes.
For recipes with cauliflower rice, check out our Cauliflower Mushroom risotto.
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