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Prep Time:40 minsTotal Time:40 minsServings:4Yield:5 cupsJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:4Yield:5 cups
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:5 cups
Yield:
5 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsolive oil, divided1poundmixed mushrooms (such as shiitake, portobello, button and/or cremini), trimmed and chopped (about 8 cups)½teaspoonsalt1small headcauliflower (1 lb.), cut into florets1largeshallot, minced (1/2 cup)2clovesgarlic, minced1teaspoonfresh thyme leaves½teaspoonground pepper¼cupdry white wine½cuplow-sodium chicken broth or vegetable broth, at room temperature1tablespoonunsalted butter½cupgrated Parmesan cheese1tablespoonchopped fresh Italian parsleyLemon wedges for serving
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsolive oil, divided
1poundmixed mushrooms (such as shiitake, portobello, button and/or cremini), trimmed and chopped (about 8 cups)
½teaspoonsalt
1small headcauliflower (1 lb.), cut into florets
1largeshallot, minced (1/2 cup)
2clovesgarlic, minced
1teaspoonfresh thyme leaves
½teaspoonground pepper
¼cupdry white wine
½cuplow-sodium chicken broth or vegetable broth, at room temperature
1tablespoonunsalted butter
½cupgrated Parmesan cheese
1tablespoonchopped fresh Italian parsley
Lemon wedges for serving
DirectionsHeat 1 Tbsp. oil in a large skillet over medium heat. Add mushrooms and 1/4 tsp. salt; increase heat to medium-high and cook, stirring occasionally, until the mushrooms have released their liquid and turned golden, 8 to 10 minutes. Transfer to a bowl; cover and set aside.Meanwhile, working in 2 batches, pulse cauliflower in a food processor until it breaks down into rice-size pieces. You should have about 5 1/2 cups.Wipe out the pan. Add the remaining 1 Tbsp. oil and reduce heat to medium. Add shallot and cook, stirring often, until tender, about 2 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add the cauliflower “rice,” thyme, 1/4 tsp. pepper and the remaining 1/4 tsp. salt; cook, stirring, for 2 minutes. Add wine; cook, stirring, until the wine evaporates, 1 to 2 minutes. Add broth; cook, stirring, for 1 minute. Cover, reduce heat to medium-low, and cook, stirring once or twice, until the “rice” is very tender, 4 to 5 minutes. Uncover, increase heat to medium, and add butter. Cook, stirring, until the butter has melted, about 1 minute longer. Stir in Parmesan, the reserved mushrooms, and the remaining 1/4 tsp. pepper.Divide the mixture among 4 bowls. Sprinkle with parsley and serve with lemon wedges, if desired.Originally appeared: Diabetic Living Magazine, Fall 2019
Directions
Heat 1 Tbsp. oil in a large skillet over medium heat. Add mushrooms and 1/4 tsp. salt; increase heat to medium-high and cook, stirring occasionally, until the mushrooms have released their liquid and turned golden, 8 to 10 minutes. Transfer to a bowl; cover and set aside.Meanwhile, working in 2 batches, pulse cauliflower in a food processor until it breaks down into rice-size pieces. You should have about 5 1/2 cups.Wipe out the pan. Add the remaining 1 Tbsp. oil and reduce heat to medium. Add shallot and cook, stirring often, until tender, about 2 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add the cauliflower “rice,” thyme, 1/4 tsp. pepper and the remaining 1/4 tsp. salt; cook, stirring, for 2 minutes. Add wine; cook, stirring, until the wine evaporates, 1 to 2 minutes. Add broth; cook, stirring, for 1 minute. Cover, reduce heat to medium-low, and cook, stirring once or twice, until the “rice” is very tender, 4 to 5 minutes. Uncover, increase heat to medium, and add butter. Cook, stirring, until the butter has melted, about 1 minute longer. Stir in Parmesan, the reserved mushrooms, and the remaining 1/4 tsp. pepper.Divide the mixture among 4 bowls. Sprinkle with parsley and serve with lemon wedges, if desired.
Heat 1 Tbsp. oil in a large skillet over medium heat. Add mushrooms and 1/4 tsp. salt; increase heat to medium-high and cook, stirring occasionally, until the mushrooms have released their liquid and turned golden, 8 to 10 minutes. Transfer to a bowl; cover and set aside.
Meanwhile, working in 2 batches, pulse cauliflower in a food processor until it breaks down into rice-size pieces. You should have about 5 1/2 cups.
Wipe out the pan. Add the remaining 1 Tbsp. oil and reduce heat to medium. Add shallot and cook, stirring often, until tender, about 2 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add the cauliflower “rice,” thyme, 1/4 tsp. pepper and the remaining 1/4 tsp. salt; cook, stirring, for 2 minutes. Add wine; cook, stirring, until the wine evaporates, 1 to 2 minutes. Add broth; cook, stirring, for 1 minute. Cover, reduce heat to medium-low, and cook, stirring once or twice, until the “rice” is very tender, 4 to 5 minutes. Uncover, increase heat to medium, and add butter. Cook, stirring, until the butter has melted, about 1 minute longer. Stir in Parmesan, the reserved mushrooms, and the remaining 1/4 tsp. pepper.
Divide the mixture among 4 bowls. Sprinkle with parsley and serve with lemon wedges, if desired.
Originally appeared: Diabetic Living Magazine, Fall 2019
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Nutrition Facts(per serving)213Calories13gFat15gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
