Mediterranean Herbed Rice (Grain Free)
Rice is a main ingredient in a lot of mediterranean meals. Being that rice is a grain it can cause health and digestive distress. This recipe for Grain Free Mediterranean Herbed "Rice" uses cauliflower as the rice. It's super simple and tastes great!
Cauliflower is the perfect substitute for actual rice. When it's riced and steamed/cooked, its texture is similar to rice and it looks like white rice. It could fool a few I'm sure. I'm a mom of a two year old who is super picky so making cauliflower rice is sometimes the only way I can get a vegetable into his little body. When I made this grain free mediterranean herbed rice, he instantly took to it. Yay, win for mom!
Over the past year, I have found creative ways to use riced cauliflower instead of grains. It's been a life saver. Although I will admit, the first few tries were not great and cauliflower has a very distinct smell. It can be off-putting for sure. All that aside, once I started using only riced cauliflower instead of the grain filled white or brown rice, delicious preparation started to take place!
Using just cauliflower for rice can get old, just like using plain rice. I have found more and more ways to get creative with the "rice" dishes. We had a ton of leftover herbs from Thanksgiving. So, using them in this grain free mediterranean herbed rice dish was a great option. Now the parsley, chives, and cilantro won't go to waste.
This dish has a savory and buttery flavor that lingers deliciously in your mouth. It's very subtle but makes the grain free mediterranean herbed rice the perfect side for baked chicken, pork chops or fish. Pair it with some roasted veggies and you have a nice little meal ready in no time.
1/4 cup ghee or butter
4-5 saffron threads (optional)
3 tbs fresh parsley, chopped
3 tbs fresh cilantro, chopped
2 tbs fresh dill, chopped
2 tbs fresh chives, chopped
1 large head of cauliflower, riced (can use a large bag of frozen riced cauliflower)
1/4 tsp Sea salt
1 tsp ground cinnamon
Heat ghee (or butter) in a medium pot and heat over medium to low heat.
Once ghee is heated, add the saffron threads and let simmer for 2 minutes. Next add most of the chopped scallions (save about 1-2 Tbs for garnish), parsley, cilantro, dill and chives and simmer for 1-2 minutes.
Turn up the heat to medium, stir in the riced cauliflower, sea salt and cinnamon. Let cook for 4 minutes, turn the heat to low, cover the pot and cook for another 10 minutes.