Trying to find a tasty side dish that is as skinny as you’re? This crockpot fried rice does not have rice at all! Cauliflower florets are pulsed in a food processor till they resemble rice. Simmered until soft in a delicious garlic-ginger sauce, then tossed with fresh green onions, frozen veggies, and energetic cilantro, this dish is going to have you pleased over dinner. Even better, it will leave your body feeling full on takeout, with no of the remorse!
Have you tried Cauliflower Rice yet? I’ve been having fun experimenting with it as a carb-conscious substitute for rice or other grains, and I’m especially liking it in dishes like this Slow Cooker Cauliflower Rice Greek Chicken Bowl where the cauliflower rice gets a flavor boost from slow-cooked lemony Greek chicken and a Greek salsa mixture that’s layered over the chicken. This is a perfect crock pot dish to start in the afternoon on a busy day. The chicken cooks in about 3 hours on high and when it’s time for dinner you make the cauliflower rice, chop the Greek salsa ingredients, and assemble the bowl.
This can easily be a cook-once/eat-twice slow cooker recipe. The chicken can be stored in the fridge for a day or two; then you chop up more Greek salsa ingredients and make more cauliflower rice and you’ve got dinner again. (For a Paleo or Whole 30 version of this dish, just use an approved dressing and omit the Feta cheese in the salsa mixture.) Credits: Slow Cooker Cauliflower Rice Greek Chicken Bowl – Kalyn’s Kitchen
*Larger serving size (as an entrée) Yields: 4 servings | Serving Size: 2 cups | Calories: 172 | Previous Points: 172 | Points Plus: 4 | Total Fat: 5 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 92 mg | Sodium: 405 mg | Carbohydrates: 22 g | Dietary Fiber: 8 g | Sugars: 6 g | Protein: 13 g |
*Smaller serving size (as a side dish) Yields: 8 servings | Serving Size: 1 cup | Calories: 86 | Previous Points: 1 | Points Plus: 2 | Total Fat: 2 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 46 mg | Sodium: 201 mg | Carbohydrates: 11 g | Dietary Fiber: 4 g | Sugars: 3 g | Protein: 7 g |
2 heads cauliflower
2 tablespoons ginger-garlic puree (or fresh garlic and ginger root, peeled and minced)
1/2 cup vegetable broth
1 cup frozen vegetable mix
1/2 cup Boars Head turkey ham, diced (optional)
1/4 cup green onions, diced
1/4 cup cilantro (optional)
2 tablespoons lite (low sodium) soy sauce or to taste
Lose stalks. Put the florets in a big food processor.
In a big crockpot, add vegetable broth, ginger garlic puree, and cauliflower crumbs. Cover and cook on -4 hours.
30 minutes before serving, beat them in a frying pan and whisk the eggs together. Enable to cook for 30 minutes or until the veggies that are frozen are not cool. Stir in cilantro and green onions. Serve and revel in!
I had some grass-fed stew meat fromMeadowhaven Farms defrosted but didn’t feel like making soup or stew. I also had a head of cauliflower in the fridge that was in danger of sprouting legs and killing me in my sleep if I didn’t use it soon. So I finagled a way to use them both. Take that!
I used a crockpot for the beef since stew meat – especially the leaner grass-fed kind – really needs to cook quite a bit to tenderize. Feel free to use any cut of beef you want or have on hand. If you’re going to use the stovetop, I recommend cooking this for least an hour or two on simmer. If you’re using a fatty, softer meat like strip or flank, you could get away with cooking for less time.
I use cauliflower rice because although I don’t have a problem with regular rice, the nutritional profile is really low (non-existent, really) compared to a beautiful head of cauliflower. Credits: Asian Beef and Fried Cauliflower Rice Bowls | Life As A Plate
International food can be incredibly easy to make special-diet friendly. Even better, warm ethnic dishes like stews and curries are easy to make in your slow cooker if you need exotic flavors blended with American ease. This flavorful, nut buttery West African comfort food gets tossed in my crockpot at the beginning of the day and fills my house with images of sub-Sahara scrub land and rolling drum rhythms until dinner time. Serve with mounds of tender cauliflower rice, and you have the whole experience in a veggie-packed International whirlwind. Credits: Crockpot West African Nut Butter Chicken (with Cauliflower Rice …
Video: “How to prepare fried rice, chinese style”: