FAUX BROWN RICE AND BLACK BEANS
Soy beans would reduce
the carb count but I do love the black beans.
I usually steer clear of anything with soy (other than soy sauce which I
use occasionally – apparently it is not quite so bad as it is fermented soy) in
it due to it suppressing thyroid function. Adding beans to the cauli-rice makes it more substantial-tasting. You could also add cooked quinoa or wild rice to increase the body of cauli-rice. Use red onion, if desired, and add some chopped green onions as well for extra color. Cheese goes so well with cauliflower, so added some for extra flavor.
1 onion, chopped
1 tbsp olive oil (15 mL)
1 clove garlic, minced
4 cups prepared cauli-rice (1
L)
2 tbsp olive oil (30 mL)
2 tbsp tomato paste (30 mL)
1/2 tsp
dried basil (2 mL)
1/2 tsp
salt (2 mL)
1/2 tsp
seasoning salt (2 mL)
1/4 tsp
No Salt® (1 mL)
1/8 tsp black pepper (1 mL)
2/3 cup
black beans, drained (150 mL)
1/2 cup
shredded Monterey Jack cheese (125 mL)
In large, nonstick
frying pan, over medium heat, cook onion in 1 tbsp (15 mL) olive oil until
turning brown. Add garlic and stir-fry a
couple of minutes. Add cauli-rice and
drizzle with 2 tbsp (30 mL) olive oil.
Stir-fry a couple of minutes, tossing gently to combine with the onion and
garlic. Add tomato paste, basil salt,
seasoning salt, No Salt®, and
black pepper.
Keep stirring and
tossing gently for a minute to combine the ingredients. Add the black beans and keep stirring over
medium-low heat for about 9 minutes, or until the faux rice is tender. Stir in cheese. As it melts, fluff, the “rice” with a fork.
Helpful Hint: Without the
black beans, the carb count drops to 5.2 grams.
Prepare cauli-rice in food processor with sharp blade
attachment. Process until rice-like pieces
have formed.
Yield:
5 servings
1 serving
108.0
calories
7.0
g protein
4.0
g fat
9.0
g carbs