Whole30 Rice with Carrots and Peas
Transform your weeknight meals with this vibrant and nutrient-packed Whole30 Rice with Carrots and Peas! This healthy and grain-free dish uses riced cauliflower as a light and flavorful base, perfectly complemented by tender carrots, crisp snap peas, and aromatic garlic and onions sautéed in olive oil. Ready in just 30 minutes, this recipe is a breeze to prepare, making it an ideal choice for busy families or meal preppers following a Whole30 or low-carb lifestyle. Garnished with fresh parsley for a burst of color and freshness, this dish shines as both a standalone meal or a wholesome side to your favorite protein. Bursting with wholesome ingredients and bold flavors, this Whole30 cauliflower rice recipe is sure to be your new go-to for a deliciously balanced meal!
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Recipe Information
Ingredients
- 1 large cauliflower head
- 2 medium carrots
- 1 cup snap peas
- 2 tablespoons olive oil
- 1 small yellow onion
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Start by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower, then cut it into florets. Place the florets in a food processor and pulse until they resemble the texture of rice. Do this in batches if necessary to ensure even processing.
Peel the carrots and dice them into small, uniform cubes to ensure even cooking. Snap the ends off the peas and slice them into smaller pieces.
Finely chop the yellow onion and mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for about 2 to 3 minutes or until the onion becomes translucent and fragrant.
Add the diced carrots to the skillet and continue to cook for another 3 minutes, stirring occasionally.
Stir in the snap peas, cooking for an additional 2 minutes to slightly soften them while retaining their crispness.
Add the cauliflower rice to the skillet and mix well with the vegetables. Season with salt and black pepper, stirring continuously until the cauliflower rice is tender and heated through, about 5 minutes.
Remove the skillet from the heat and garnish with freshly chopped parsley.
Serve immediately as a standalone dish or as a side to your favorite Whole30 compliant main course.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 32.0 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2387 mg | 51% | |
*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.
