Low Carb Rice with Peas and Corn
Looking for a delicious and satisfying low-carb alternative to classic rice dishes? This Low Carb Rice with Peas and Corn is a vibrant, nutrient-packed recipe that uses riced cauliflower as a wholesome base. Perfectly sautéed with garlic and onions and studded with the natural sweetness of peas and corn, this dish is seasoned with a hint of lemon zest and garnished with fresh parsley for a bright, refreshing finish. Not only is it quick and easy to prepare in under 30 minutes, but it's also gluten-free and brimming with flavor, making it ideal for a light main meal or as a versatile side dish alongside your favorite protein. Healthy, colorful, and irresistibly delicious, this recipe is bound to become a staple in your low-carb repertoire!
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Recipe Information
Ingredients
- 1 medium Cauliflower head
- 2 tablespoons Olive oil
- 0.5 cup Frozen peas
- 0.5 cup Frozen corn
- 2 cloves Garlic
- 0.5 medium Onion
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and core from the cauliflower. Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles rice grains. Be careful not to over-process.
Finely chop the onion and mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic to the skillet. Sauté for about 3 minutes, until the onion becomes translucent and the garlic is fragrant.
Increase the heat to medium-high and add the cauliflower rice to the skillet. Stir well to combine with the onion and garlic. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower rice becomes tender.
Add the frozen peas and corn to the skillet. Stir to combine with the cauliflower rice and cook for another 3-4 minutes, until the vegetables are heated through.
Season the mixture with salt, black pepper, and lemon zest. Stir well to evenly distribute the seasoning.
Remove the skillet from the heat and transfer the low-carb rice to a serving dish.
Garnish with freshly chopped parsley before serving.
Serve hot as a side dish with your choice of protein or as a light main meal.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 22.8 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1756 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
