Whole30 Rice with Mixed Vegetables
Revitalize your meal prep with this colorful and nutrient-packed Whole30 Rice with Mixed Vegetables! This recipe swaps traditional grains for cauliflower rice, delivering a flavorful, low-carb alternative that's perfect for a healthy lifestyle. Bursting with vibrant veggies like carrots, bell peppers, zucchini, and green peas, and seasoned with aromatic turmeric, garlic, and black pepper, this dish is as visually appealing as it is delicious. Ready in just 35 minutes, it's a quick and wholesome option for busy weeknights or meal prep. Garnish with fresh parsley for a finishing touch and enjoy it as a satisfying standalone dish or a versatile side that pairs beautifully with any Whole30-compliant entrée. This recipe is gluten-free, grain-free, and packed with nutrients, making it the ultimate addition to your clean-eating repertoire.
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Recipe Information
Ingredients
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 medium, diced carrot
- 1 medium, diced bell pepper
- 1 medium, diced zucchini
- 1 cup green peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground turmeric
- 2 tablespoons, chopped fresh parsley
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and core from the cauliflower, and cut it into evenly sized florets.
Place the cauliflower florets in a food processor and pulse until they reach a rice-like consistency. Be careful not to over-process or you will end up with mush.
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced carrot and bell pepper to the skillet, cooking for about 5 minutes or until they start to soften.
Add the diced zucchini and green peas to the skillet, stirring everything together.
Stir in the cauliflower rice, salt, black pepper, and ground turmeric. Mix well to ensure the spices are evenly distributed.
Cook, stirring occasionally, until the cauliflower rice is tender but not mushy, about 5-7 minutes.
Taste and adjust the seasoning if necessary.
Garnish with freshly chopped parsley before serving.
Serve hot as a standalone dish or as a side dish with your favorite Whole30 compliant main course.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5498 mg | 239% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 50.2 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4016 mg | 85% | |
*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.
