CREAMY CAULIFLOWER RICE
What began as a quick fix dish has become a staple in our house. It's a great way to add veggies to a meal, and it's a nice change from traditional cauliflower. -Caresse Caton, Mobile, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine rice, cauliflower and broth; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed and rice is tender. Remove from heat. Add cream cheese, salt and pepper; stir until melted.
Nutrition Facts : Calories 301 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 584mg sodium, Carbohydrate 52g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
CREAMY TUNA CAULIFLOWER AND RICE
I know the visual effects of a multi-colored plate of food is appealing and enhances the food's appeal. This dish certainly doesn't have much in the way of color. You can substitute broccoli for the cauliflower if you would like to brighten it up a bit. It is delicious no matter what! This works as an "Eat Right 4 Your Type" dish for type A. It is filling and tastes great the next day. Part of your prep time can be internal to some of the cooking time.
Provided by Snowpeas
Categories Free Of...
Time 50m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Add the rice, olive oil and 1/2 teaspoons celtic sea salt to 1 1/2 cups water.
- Bring to a boil. Cover and reduce heat.
- Simmer about 1/2 hour or until done - watch so it does not scorch.
- While rice is simmering, steam the cauliflower in a separate pot.
- In another pot (large enough for everything to eventually fit), saute the onion and garlic in the ghee until the onion is tender.
- Stir in the flour and 1 teaspoon celtic sea salt until smooth (this doesn't take long).
- Remove the onion pot from the heat and stir in the broth and 1 1/4 cups water.
- Put pot back on burner and stirring constantly, bring to a boil.
- Boil and stir for one minute then remove from heat.
- When the cauliflower and the rice are tender, stir them into the broth.
- You can sprinkle with celery salt to taste if you wish.
- Note: Watch the timing on your rice and cauliflower, I often find they finish just as I am stirring the broth. then the race is on to keep things from sticking.
- It is not critical for everything to finish at once. You can wait until the rice and cauliflower are ready before starting the onions if you wish.
Nutrition Facts : Calories 393.5, Fat 14.1, SaturatedFat 5.5, Cholesterol 47.6, Sodium 1556.5, Carbohydrate 41.1, Fiber 3.1, Sugar 2.7, Protein 24.9
LOW CARB TUNA AND ' RICE' CASSEROLE
Make and share this Low Carb Tuna and ' Rice' Casserole recipe from Food.com.
Provided by Mercy
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put cauliflower in a 2 1/2 quart casserole with a lid.
- Add 3 tablespoons of water, cover and microwave on HIGH 8-10 minutes until just tender, stirring every couple minutes (do not overcook); stir in 1 tablespoon butter.
- Meanwhile, sauté the celery in remaining tablespoon of butter until very tender.
- In medium microwaveable bowl, mix 6 ounces of the cheese and cream.
- Microwave a 2 minutes to melt the cheese; stir until well blended.
- Whisk in mayonnaise, seasonings and dry onion.
- Stir tuna and mushrooms into cauliflower; add cheese sauce and mix well.
- Can be covered and chilled at this point and then baked later.
- Cover and bake at 350ºF for 20 minutes; uncover, top with remaining cheese and bake another 10-15 minutes until bubbly; add an extra 5-10 minutes to first baking time if chilled.
TUNA AND RICE CASSEROLE
This is a recipe I made combining two different casserole recipes I already had. I usually serve this tuna and rice casserole as a main dish with a side of salad.
Provided by Nico Albatross
Categories Tuna Casserole
Time 1h55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
- Combine milk, both soups, tuna, rice, celery, onion, bell pepper, garlic, oregano, parsley, black pepper, and salt in a large bowl and mix until well incorporated. Pour into the prepared dish and cover with aluminum foil.
- Bake in the preheated oven until rice is tender, about 1 hour and 30 minutes. Let cool slightly before serving, about 10 minutes.
Nutrition Facts : Calories 307 calories, Carbohydrate 42.5 g, Cholesterol 22.9 mg, Fat 7 g, Fiber 1.4 g, Protein 17.3 g, SaturatedFat 2.2 g, Sodium 834.6 mg
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