healthy rice recipe – Kacey Tess

Cauliflower {rice}

What you’ll need:

1 tbsp olive oil

1/2 head of cauliflower pulsed in the food processor until the consistency of couscous rice

1 bunch asparagus

1 C sun dried tomatoes

1 bunch leeks sliced and cleaned

(I added the meat from 1 lobster tail to mine)

2 tsp garlic salt

1 tbsp bullion paste (I used lobster better than bullion)

What you’ll do:

Re-hydrate the sun dried tomatoes by placing them in a bowl of warm water

In a large skillet (I used cast iron) heat oil over medium heat

Add leeks and cook about 5 minutes until leeks are soft

Add sun dried tomatoes (drain water and chop roughly)

In a small sauce pan filled with water , add asparagus and boil for a few minutes

Remove from heat and chop

Set aside

Add cauliflower to skillet along with garlic salt and bullion paste

Cook until heated through (do not over cook)

Add asparagus

Add lobster (if wanted, optional)

Toss everything together in a large bowl

Enjoy!

I served mine with herb crusted mahi mahi

Tempeh Fried Rice

What you’ll need:
2 servings of cooked brown or wild rice (if I’m in a hurry I use the uncle bens 90 seconds microwave rice)

1 package of marinated tempeh cut into bite size pieces (if you can’t find the marinated kind you could put regular tempeh in a zip lock bag and add: maple syrup, balsamic or apple cider vinegar, salt and pepper and marinate for at least 30 min)

2 Tbsp olive oil

What you’ll do:
Add oil to a medium skillet and heat to medium

Add tempeh and cook until browned on both sides

Add rice and let brown about 5 minutes more

Plate and serve (I garnished mine with whole black peppercorn and parsley)

Enjoy!!!