Cauliflower Rice Pilaf
In this cauliflower rice pilaf, frozen riced cauliflower stands in for rice. With a pretty yellow color from turmeric, and lots of flavor from shallots, mushrooms, and carrots, this side dish is as savory as it is attractive.
Ingreadients :
- 2 tablespoons unsalted butter
- 2/3 cup diced shallots
- 2/3 cup chopped fresh white mushrooms
- 3 tablespoons shredded carrots
- 1/2 teaspoon turmeric
- 1/8 teaspoon curry powder
- 1/8 teaspoon paprika
- 2 cloves garlic, minced
- 1/2 cup white wine
- 2 teaspoons chicken flavor bouillon base, such as Better Than Bouillon® Roasted Chicken Base
- 1 pound frozen riced cauliflower
- salt and freshly ground black pepper, to taste
- 1/4 cup minced fresh parsley, plus more for garnish
Step by Step :
- Melt butter in a skillet over medium heat. When butter sizzles, add diced shallots and cook about 2 minutes. Add chopped mushrooms and cook, stirring occasionally, about 3 minutes.
- Add carrots, and sprinkle on turmeric, curry powder, and paprika. Stir in minced garlic and cook until fragrant, about 30 seconds.
- Add white wine and chicken flavor bouillon base. Stir until chicken base is dissolved into the liquid. Cook, stirring occasionally, about 3 minutes. See Cook's Note.
- Add frozen riced cauliflower, and use a fork to break up any clumps. Cook, stirring occasionally, until all the liquid is evaporated and cauliflower is tender, 5 to 8 minutes.
- Season with salt and pepper, to taste. Stir in fresh minced parsley and place in a serving dish. Garnish with additional parsley, if desired.
