8oz of riced raw cauliflower
6 oz of riced raw broccoli
1C celery, finely diced
1C yellow and orange bell pepper, finely diced
1C brown mushrooms, finely diced
½ yellow onion, finely diced
3-4 garlic cloves, minced
½C chicken broth
3TBSP grass fed butter
2TBSP olive or walnut oil
1TBSP rubbed sage
3/4TBSP herbes de provence
½ TBSP garlic powder
½ TBSP onion powder
Salt and Pepper to taste
Splash of Sherry Vinegar
In a deep nonstick skillet heat the butter and oil on medium heat. Add the celery, onion, peppers and mushrooms and cook for 6-7 minutes until the veggies start to soften and then add the garlic. Cook for 2-3 minutes before adding the cauliflower and broccoli.
Season the “rice” mixture and stir well to evenly coat the vegetables, add the chicken broth and simmer for 10-12 minutes until the liquid is mostly absorbed. Add a splash of sherry and salt and pepper to taste.
This is a tasty side dish that goes great with any protein source!
Enjoy! Serves 6.