‘Lower-Carb’ Brown Rice

Ingredients 

150-250 grams raw cauliflower, cut into chunks
200 grams day-old cooked brown rice
Dash olive oil
Butter (optional)
Pinch of ground cumin
Himalayan salt and cracked black pepper to season

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1. Place cauliflower chunks in a food processor and pulse until broken into rice-size pieces.
2. Heat a deep pan or wok over medium heat. Add olive oil (and butter if using). Add brown rice and cook for 1-2 minutes until heated through, add cauliflower 'rice', cumin or spice of choice, salt and pepper. Keep stirring for 1 more minute. Fluff 'rice' with a fork and serve.

 
Maggie’s Tip
 

• Additions when cooking brown rice: Add whole cloves, star anise, cinnamon bark, pink peppercorns, coriander seed, cardamom seed, bay leaf, curry leaf etc. These will add their own, gentle unique flavour.
• Add fresh chopped herbs at end. Any of the following are good: coriander, dill, parsley, mint, basil, chives just before serving
• Add stir-fry vegetables, or prawns or chicken (stir-fry separately and toss in with rice).

  

• Sports Endurance
• Gluten Free
• Dairy Free
• Lower Carb
• Diabetic Friendly
• Vegetarian
• Vegan

​DOWNLOAD THE RECIPE HERE

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​Recipe by: Maggie Lynch of Irish Institute of Nutrition and Health

​Website:  www.iinh.net

Join Maggie & husband Richard for their cookery demo on Saturday 8th & Sunday 9th September

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