Paleo Savory Mushroom Rice
Transform your weeknight dinner routine with this flavorful Paleo Savory Mushroom Rice! This grain-free twist on a classic dish features tender cauliflower rice blended with earthy cremini mushrooms, aromatic garlic, and onions, all infused with fresh thyme and parsley for a vibrant herbal finish. A splash of chicken stock ensures every bite is rich and satisfying, while maintaining its light, paleo-friendly appeal. Ready in just 35 minutes, this recipe is packed with nutrients and ideal as a comforting side dish or a wholesome main course. Perfect for gluten-free, low-carb, and clean-eating diets, this savory creation will become a staple in your recipe repertoire.
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Recipe Information
Ingredients
- 1 large head cauliflower
- 8 ounces cremini mushrooms
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon fresh thyme
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup chicken stock
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and the core from the cauliflower and chop it into florets. Transfer the florets to a food processor and pulse until the texture resembles rice. Be careful not to over-process.
Clean the cremini mushrooms with a damp cloth and slice them thinly. Set aside.
Chop the onion finely and mince the garlic cloves.
In a large skillet, heat the olive oil over medium-high heat.
Add the chopped onion to the skillet and sauté for about 3-4 minutes until it becomes translucent.
Add the minced garlic and cook for an additional minute, stirring constantly to prevent the garlic from burning.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
Sprinkle the skillet with fresh thyme, salt, and black pepper.
Add the cauliflower rice to the skillet, stirring well to combine with the mushrooms and onions.
Pour in the chicken stock and reduce the heat to medium. Cover the skillet and allow the mixture to cook for 5-7 minutes until the cauliflower is tender and the flavors have melded together.
Remove the skillet from heat and stir in the chopped fresh parsley.
Serve the paleo savory mushroom rice warm as a side dish or a light main course.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2450 mg | 106% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 27.9 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 290 mg | 22% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3850 mg | 82% | |
*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.
