Rice has always been one of my favourite foods. As a kid, fried rice was always my pick from the Chinese takeaway shop and growing up with a brother who was allergic to wheat meant rice was the staple carb source at home. However, the carbohydrate content always plays on the back of mind. Hence the rise of “cauliflower rice” or rice made entirely from cauliflower has opened up a whole new avenue of recipes and I get to enjoy rice regularly again! I don’t have anything against rice, I just like to pack in as many nutrients into my meals as possible and don’t want to fill up purely on carbs too often.
While, I have used cauliflower rice simply as a side dish or to make fried rice, this was my first attempt at making a “risotto”. It turned out surprisingly good so thought I would share it on here. Any tips on making risotto’s with cauliflower rice are very welcome! To help bulk it up, I decided to add some lentils which worked really well and would definitely recommend it in other cauliflower rice dishes to add both extra protein and bulk.
Recipe – serves 3 to 4
Cauliflower rice is super simple to make. All it takes is a cauliflower and a food processor and you are set to go. Simply remove the florets from the cauliflower head and process in the food processor until finely chopped.
- 3 boneless chicken thighs (diced into small cubes, approx.. 2 cm)
- 2 small onions or 1 large one (finely diced)
- 2 garlic cloves (minced or finely diced)
- ½ cup chicken stock
- 1/3 cup green lentils
- 2 cups cauliflower rice
- 1 cup button mushrooms (thinly sliced)
- ½ a chorizo sausage
- 2 tbsp of olive oil
- Salt and Pepper
- Spring onion (to serve)
Heat oil in a medium sized frying pan and add onion and garlic. Sauté for 5 min or until onion and garlic are soft and lightly browned. Add diced chicken thigh and cook on medium heat until chicken is cooked through. Add remaining ingredients and bring to the boil. Turn down immediately and leave to simmer for about 30-40min or until lentils are soft and liquid has reduced to a risotto like consistently. Add chorizo and simmer for another 15 minutes.
Add salt and pepper as required. Note, this will be more watery than a normal risotto as the cauliflower is not able to absorb as much liquid as traditional rice but be the judge of what you think looks and tastes right.
Serve with fresh veges or a side salad if desired and top with spring onion. Parmesan would also be a great addition. I have recently gone dairy free so couldn’t add it but if anyone has a dairy-free parmesan alternative please let me know as I do miss it!