This recipe was born out of a love for boxed Rice-a-Roni rice pilaf mixes. I loved it SO much that I now attempted to recreate it in a carb-less and healthy way. The results were quite to die for if I do say so myself, and the cooking time is much quicker than actual rice (well–other than the chopping). This dish is perfect with any kind of poultry.
2 cups chopped cauliflower (1 medium head)
1 cup black beans (cooked and rinsed)
1 small onion, finely chopped
5 stalks of celery, chopped
1 teaspoon turmeric
½ teaspoon onion powder
2 cloves of chopped garlic
Ground pepper to taste
1 teaspoon olive oil
2/3 cup gluten-free low-sodium chicken broth
Saute chopped onions, cauliflower and celery in 1 teaspoon of olive oil and chicken broth on medium heat until the onions begin to soften.
Add in the turmeric powder, stir add the, garlic cloves, black pepper and onion powder, saute lightly for only a couple of minutes.
Lastly, add the cooked black beans on medium heat for 5 minutes or until done.
Pair with either a chicken breast or add in extra-lean ground turkey to balance out your meal.