The Plant Paradox Diet for Beginners: A Complete Guide to the Lectin-Free Diet for Beginners by Madison Hall

Author:Madison Hall [Hall, Madison]
Language: eng
Format: epub
Published: 2018-12-15T08:00:00+00:00

Mushroom Cauliflower Rice Rissotto

Ingredients

Servings 2

½ teaspoon of organic sage (ground)

4 cups of cauliflower rice

1 ½ cups of organic baby Bella mushrooms (diced)

1 teaspoon of organic pepper (ground)

½ cup of organic red onion (diced)

1 teaspoon of Himalayan pink salt

2 cloves of garlic (crushed)

2 tablespoons of extra virgin olive oil

1 can of organic full-fat coconut milk (refrigerated overnight)

Cooking Directions

Place a skillet on medium heat and add all ingredients except coconut milk and cauliflower rice. Cook until mushrooms and onions turn soft.

Remove coconut milk from the fridge and carefully scoop out the top hardened part. Save the liquid for future use.

Pour the coconut fat and cauliflower rice in the skillet and stir well to combine.

Allow simmer until cauliflower is softened.

Add seasoning.

Serve.

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