Whole30 Rice with Vermicelli
Transform your meals with this Whole30 Rice with Vermicelli, a grain-free twist on the classic Middle Eastern-inspired side dish! This recipe swaps traditional rice for cauliflower rice and uses spiralized zucchini to mimic the texture of delicate vermicelli, creating a nutrient-packed, low-carb option that's as satisfying as it is wholesome. Toasted almond flour adds a nutty depth of flavor, while a medley of sautéed aromatic vegetables like onion, garlic, carrot, and celery infuse the dish with warmth and sweetness. Simmered in chicken broth for an extra layer of richness, and topped with slivered almonds and fresh parsley, this dish is perfect as a standalone meal or served alongside your favorite protein. Ready in just 40 minutes, it’s a quick and delicious way to stay Whole30 compliant while enjoying comforting, bold flavors.
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Recipe Information
Ingredients
- 1 large head cauliflower
- 2 tablespoons almond flour
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 small carrot, diced
- 1 stick celery, diced
- 1 cup chicken broth
- 1 quarter cup slivered almonds
- 2 tablespoons parsley, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 medium zucchini, spiralized into vermicelli
Instructions
Begin by preparing your cauliflower rice: Remove the leaves and core from the cauliflower and cut it into florets. Using a food processor, pulse the florets until they resemble the size and texture of rice grains. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the almond flour, stirring constantly, until it turns golden brown. This adds a nutty flavor similar to toasting vermicelli traditionally.
Add minced garlic and chopped onion to the skillet, sautéing until the onion becomes translucent and fragrant, about 2-3 minutes.
Stir in the diced carrot and celery, cooking until they soften slightly, for another 3-4 minutes.
Raise the heat to medium-high and stir in the cauliflower rice, coating it well with the vegetables and oil mixture. Cook for 5 minutes, stirring often.
Pour in the chicken broth, mixing everything together. Allow it to simmer gently as the cauliflower cooks and absorbs the broth, approximately 5 minutes.
Add the spiralized zucchini into the skillet. Stir to combine, letting it cook 3-4 minutes until it softens slightly, mimicking the texture of vermicelli.
Fold in the slivered almonds and chopped parsley, stirring to distribute evenly. Season with sea salt and black pepper to taste.
Remove from heat and let it sit for a couple of minutes to allow flavors to meld.
Serve warm and enjoy this Whole30 compliant twist on a classic rice and vermicelli dish.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4223 mg | 184% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 33.7 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 654 mg | 50% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4830 mg | 103% | |
*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.
