Before going grain-free, wild rice used to be one of my favorite side dishes. The flavor and consistency of wild rice went perfectly with a tender serving of protein. My grain-free plate felt empty. A few months after creating my first cauliflower rice recipe, I had the epiphany to come up with a version of cauliflower rice with the look, feel, and taste of wild rice. This recipe calls for shredded cauliflower, Brussels sprouts, chopped dates, and chopped walnuts. The end result is amazingly similar to traditional wild rice.
Note: This recipe for wild rice is my go-to accompaniment for holiday meals. It pairs wonderfully with turkey and ham.
1 tablespoon olive oil
1 yellow onion, chopped
1 cup Brussels Sprouts
4 stalks celery
1 head cauliflower, cut into florets
1 cup chicken broth
pinch of sea salt
pinch of black pepper
½ cup Pitted Dates, chopped
½ cup Walnuts
¼ cup pistachios, shelled and chopped
Preheat the oven to 400 ̊F. Lightly grease a casserole dish with olive oil.
Place the olive oil in a skillet over medium high heat. Add the chopped onion. Cook the onion until soft, about 10 minutes. Remove from heat.
Run the Brussels sprouts, celery and cauliflower through a food processor with the grating attachment. Add these shredded veggies to the skillet. Return to heat. Add the chicken broth and a pinch of sea salt and pepper. Cook for 3 minutes.
Transfer the rice mixture to the prepared pan. Cover with foil and bake for 35 minutes. Stir in the dates and walnuts. Return to the oven, uncovered, for 10 minutes. Garnish with chopped pistachios. Enjoy!
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