Ingredients
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1 small head cauliflower
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2 teaspoons olive oil
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1 red bell pepper
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2 -3 stalks celery
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1 large leeks or 1 large onion
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2 garlic cloves, more if desired
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1 tablespoon sodium-free chicken broth
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1 teaspoon lemon pepper
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1 teaspoon seasoning salt or 1 teaspoon salt, to taste
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1 tablespoon fresh parsley, chopped
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water, as needed
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1 tablespoon sodium-free vegetable stock
Instructions
- In a food processor, chop the cauliflower until it looks like 'rice', remove and set aside.
- In food processor chop one seeded red pepper, the celery, garlic and the onion.
- If using the leek, slice the leek in 1/2 inch slices.
- Heat oil in non-stick saute pan, add the vegetables, and stir over medium heat until the vegetables start to 'weep' and release some of their liquid.
- Add the spices and set heat to low, cover and cook until 'rice' is the desired consistency. Add small amounts of water, if needed.
- Delicious on its own or as a base for curry or ragouts.