Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 cupsJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 cups
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 cups
Yield:
4 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil½cupsliced shallot (about 1 large)4cupscauliflower rice, fresh or frozen (thawed)½teaspoonground pepper¼teaspoonsalt¾cuplow-sodium chicken broth¼cupdry white wine2teaspoonscornstarch½cupgrated Parmesan cheese2tablespoonschopped fresh herbs, such as chives, parsley or basil1tablespoonbutter
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
½cupsliced shallot (about 1 large)
4cupscauliflower rice, fresh or frozen (thawed)
½teaspoonground pepper
¼teaspoonsalt
¾cuplow-sodium chicken broth
¼cupdry white wine
2teaspoonscornstarch
½cupgrated Parmesan cheese
2tablespoonschopped fresh herbs, such as chives, parsley or basil
1tablespoonbutter
DirectionsHeat oil in a large skillet over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add cauliflower rice, pepper and salt; cook until softened, stirring occasionally, 3 to 6 minutes.Whisk broth, wine and cornstarch in a small bowl and add to the pan. Cook, stirring, until the liquid is creamy and thick, 2 to 3 minutes more. Remove from heat and stir in Parmesan, herbs and butter.Originally appeared: EatingWell.com, October 2018
Directions
Heat oil in a large skillet over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add cauliflower rice, pepper and salt; cook until softened, stirring occasionally, 3 to 6 minutes.Whisk broth, wine and cornstarch in a small bowl and add to the pan. Cook, stirring, until the liquid is creamy and thick, 2 to 3 minutes more. Remove from heat and stir in Parmesan, herbs and butter.
Heat oil in a large skillet over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add cauliflower rice, pepper and salt; cook until softened, stirring occasionally, 3 to 6 minutes.
Whisk broth, wine and cornstarch in a small bowl and add to the pan. Cook, stirring, until the liquid is creamy and thick, 2 to 3 minutes more. Remove from heat and stir in Parmesan, herbs and butter.
Originally appeared: EatingWell.com, October 2018
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Nutrition Facts(per serving)200Calories13gFat11gCarbs6gProtein
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.
