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prep time
5 min
cook time
10 min
ready time
15 min
Keto Moroccan Mushroom Rice
This Moroccan inspired rice is loaded with low carb vegetables, aromatic herbs and spices and simmered until tender and fragrant.
This makes a great side dish for lamb or chicken or a great base for a vegan lunch.
Net Carbs
3.8 g
Fiber
2.6 g
Total Carbs
6.5 g
Protein
2.3 g
Fats
14.3 g
153 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Mushrooms, Raw
2 medium
Olive Oil
2 tablespoon
Ras El Hanout
1 teaspoon
Ground Coriander
1 teaspoon
Cumin, Ground
1 teaspoon
Garlic
1 clove
Red Onion
1 tablespoon
Cauliflower Rice
1 cup
Cilantro
1 teaspoon, chopped
Cinnamon, Ground
½ teaspoon
Vegetable Broth, Bouillon Or Consomme
½ cup
Recipe Steps
steps 3
15 min
Step 1
Crush the garlic and thinly slice the mushrooms. Heat a tablespoon of olive oil in a skillet over a medium heat and add the onion, sweating gently until tender. Add the garlic, mushrooms, ras el hanout, coriander, cumin and cinnamon. Stir well to combine. Cook gently for 4-5 minutes until the mushrooms are browned all over.Step 2
Add the cauliflower rice and stock to the pan and stir well. Bring to a simmer for 5 minutes until all the liquid has evaporated.Step 3
Garnish with fresh cilantro to serve.
Comments
Donna 5 years ago
Very tasty but one serving felt a bit small just by itself for lunch so I added a bit of pecorino cheese and ate the cheese after. Adding 40 g of cheese I felt satisfied and full