Sunday, March 8, 2015

Cauli Arborio Bacon " Rice"

I've not been feeling well for quite awhile, therefore I'm trying very hard to make sure I'm eating food full of nutrients and lots of vegetables. That being said we're getting a little crazy for cauliflower around our house. Plus my hubby doesn't like a huge variety of vegetables.  If it were up to him we would only eat green beans, spinach, and romaine lettuce. But he will try new things and I've found a way that he will eat cauliflower. We love rice, especially cooked in homemade chicken broth. But we really love arborio rice. You know the stuff, with butter, Chardonnay, chicken broth and delicious Parmesan cheese, yeah that stuff.  Well I've looked at those cauliflower rice recipes on the Internet and I thought - why not?  Why couldn't I try the arborio style rice with the cauliflower "rice"?  So I did and the results, if I fo say so,myself they are pretty darn tasty.


Tools:
Food Processor, Cutting board, Sharp knife, Large skillet (should hold 8-10 cups), Spatulas

1 large head of cauliflower, cut into pieces - processed equals about 6 cups
1 cup of chopped onions
3-5 strips of bacon
1/3 cup of dry white wine
1/2 cup of  chicken broth
1 packed cup grated Parmesan cheese, Parmesano Regiano is truly the best. I beg of you to not use the stuff out of the green cans. Splurge for the good cheese for this one.

Place the chopped cauliflower in your food processor, do not fill it more than half full, pulse the cauliflower until you see rice sized pieces of cauliflower. Be careful not to over process. Continue pulsing batches of chopped cauliflower until all the cauliflower has been run thru the food processor.

Add the bacon to a large skillet, you will use this skillet for the entire dish so make sure it's big enough. Cook the bacon till crisp. Once the bacon is cooked place it on a paper towel to cool. Leave the bacon grease in the pan. Add the cup of chopped onions to the skillet with the bacon grease left in it the pan and saute the onions till translucent, approximately 5-7 min on medium heat.

After the onions have been cooked till translucent add in the dry white wine or your favorite white wine. Turn up the heat on the skillet to high now. Cook the wine until reduced by half. Now add the "riced" cauliflower to the skillet. Stir to incorporate the onions and wine.  The cauliflower should begin to steam now. After about 4-5 minutes and 1/2 the chicken stock to the cauliflower mix. Cook the mixture now until the bottom of the pan seems dry, now add the rest of the chicken stock.

If the cauliflower is still very firm place a lid on the skillet for about 5 minutes to let the cauliflower cook thru. Continue to stir the mixture until the cauliflower rice is cooked. Be careful to not over cook the rice, it can turn into mush if over cooked.

Remove the skillet from the heat.  Chop the bacon into bite size pieces and add to the contents of the skillet. Now add the Parmesan cheese and stir to combine the bacon and the cheese.

Taste the mixture, add salt and white pepper as needed. Note that I wait to salt the cauliflower until the very end because the cheese is very salty. 

At this point I tilt the skillet slightly so any extra liquid can be separated from the rice. 


Dip out the rice into a serving dish and sprinkle on a little bit of bacon as a garnish. 

Now enjoy!



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