Savory Delight: Mushroom Cauliflower Rice Skillet

By Dr. Cindy Tanzar

Hello, culinary adventurers! Today, I’m excited to share a quick and nutritious dish that’s not only delicious but also incredibly easy to make—the Mushroom Cauliflower Rice Skillet! Cauliflower rice has quickly become one of my favorite staples in the kitchen, thanks to its versatility and ability to soak up flavors beautifully. This dish is perfect as a side or even as a light main course. In just 20 minutes, you can whip up a vibrant, healthy meal that will satisfy your taste buds!

Why You’ll Love This Rice Recipe:

• Quick and Easy: Ready in just 20 minutes, making it perfect for busy weeknights.
• Nutritious Ingredients: Packed with vegetables and low in carbs, it’s a health-conscious choice.
• Flavorful and Satisfying: The combination of mushrooms, garlic, and spinach creates a tasty medley that’s hard to resist.
• Versatile Base: Perfect as a side dish or served as a bed for your favorite protein—chicken, steak, or tofu!

Servings: Makes 4 servings.

Ingredients:

• 2 Tbsp. coconut or avocado oil
• 1 stick celery, diced small
• 1/2 cup onion, chopped
• 1-2 cloves garlic, minced
• 3 cups mushrooms, sliced (your preferred variety)
• 14 oz. cauliflower rice (you can make your own, buy freshly riced, or use frozen—adjust slightly if needed)
• 1/3 cup chicken broth (or vegetable broth for a vegan option)
• Coconut Aminos (soy sauce alternative) or Tamari (gluten-free soy sauce), to taste (check your local Kroger for both)
• 2 cups fresh spinach
• Pink Himalayan salt and freshly ground pepper, to taste

Directions:

1. Prepare the Cauliflower Rice: If you’re making your own cauliflower rice, pulse cauliflower florets in a food processor for about 25-30 seconds until you achieve a rice-like consistency. Set aside.
2. Sauté the Aromatics: Heat a large skillet over medium heat and add the coconut or avocado oil. Add the diced celery and chopped onion, sautéing for about 5 minutes until tender. Once the onions turn translucent, add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Cook the Mushrooms: Add the sliced mushrooms to the skillet. Sauté them until they’re tender and browned, which should take about 5-7 minutes.
4. Combine Everything: Stir in the cauliflower rice, chicken broth, and Coconut Aminos (or Tamari). Allow the mixture to cook, stirring occasionally, until the cauliflower rice is soft but not mushy, about 4-5 minutes.
5. Add Spinach: Fold in the fresh spinach and cook for an additional 2 minutes until it wilts down, mixing everything well.
6. Season and Serve: Season with Pink Himalayan salt and freshly ground pepper to taste. Serve warm as a delightful side or as a filling vegetarian main dish!

Final Thoughts

The Mushroom Cauliflower Rice Skillet is an excellent way to enjoy a hearty, veggie-packed meal without the carbs of traditional rice. It’s not only delicious but also flexible—feel free to add in your favorite herbs, spices, or proteins to make it your own.

I hope you enjoy this recipe as much as I do. It’s one of those dishes that’s sure to please everyone at the table. Let me know how yours turns out and any variations you try!

Happy cooking!