Remember that iconic boxed rice pilaf from childhood? The one that was a weeknight staple? I’ve reimagined that nostalgic favorite into a dish that fits perfectly into a low-carb, keto lifestyle. Gone are the carbs, but all the savory, comforting flavor remains. The secret is cooking the riced cauliflower low and slow, allowing it to soften and absorb the rich chicken broth, transforming into a surprisingly rice-like texture. This isn’t just a substitute; it’s a delicious upgrade that will have you forgetting all about the box.
Ingredients
• 2 tablespoons / 30 ml avocado oil or olive oil
• 1 small onion, diced, about ½ cup / 75g
• 4 cloves garlic, minced
• ½ teaspoon / 3g sea salt, plus more to taste
• ½ teaspoon / 1g ground black pepper, plus more to taste
• 6 cups / 600g riced cauliflower
• 1 cup / 240 ml chicken stock or bone broth, divided
• 1 tablespoon / 15g chicken bouillon granules
• ¼ cup / 25g slivered almonds
• 3 green onions, sliced
Instructions
1. Directions
2. Heat the oil in a large skillet or Dutch oven over medium heat. Add the diced onion, minced garlic, salt, and pepper. Sauté for 3-5 minutes until the onion softens and becomes translucent.
3. Stir in the riced cauliflower, ¾ cup of the chicken stock, and the chicken bouillon granules. Mix well to combine all .
4. Continue cooking, stirring frequently, for about 20 minutes. Allow all the liquid to evaporate so the cauliflower becomes tender and starts to caramelize slightly.
5. Pour in the remaining ¼ cup of chicken stock. Use a spatula to scrape up any flavorful browned bits from the bottom of the pan, mixing them into the pilaf.
6. Stir in the slivered almonds. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with sliced green onions just before serving.
Nutritional Information
• Nutrition Information
• MAKES: 12 servings
• SERVING SIZE: ½ cup
• Calories: 63
• Fat: 4.3g
• Protein: 2.6g
• Total Carbs: 4.7g
• Fiber: 1.9g
• Net Carbs: 2.8g
Pro Tips
• For a deeper, nuttier flavor, toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes until fragrant before adding them to the pilaf.
• Using frozen riced cauliflower is a great time-saver. Be sure to thaw it completely and squeeze out as much excess water as possible to prevent a soggy result.
• Feel free to add other low-carb vegetables like diced mushrooms or celery along with the onions for extra flavor and texture.
• To ensure this pilaf is nightshade-free, carefully check the ingredient list on your chicken bouillon, as some brands contain tomato or paprika.
FAQ
Q: Is this rice pilaf recipe keto-friendly
A: Yes, this recipe is specifically designed for a low-carb, keto lifestyle. Each serving contains only 2.8g of net carbs, making it an excellent keto-friendly side dish.
Q: Can I use frozen riced cauliflower
A: You can use frozen riced cauliflower as a time-saver. However, it is crucial to thaw it completely and squeeze out as much excess water as possible before cooking to prevent the pilaf from becoming soggy.
Q: How do I get the best texture for the cauliflower rice
A: The secret to a great, rice-like texture is cooking the cauliflower low and slow. Sautéing it for about 20 minutes allows the liquid to evaporate and the cauliflower to become tender and slightly caramelized, avoiding a mushy result.
Q: What are some ways to add more flavor to this pilaf
A: For a deeper, nuttier flavor, you can toast the slivered almonds in a dry skillet before adding them. You can also include other low-carb vegetables like diced mushrooms or celery by sautéing them with the onions.
