Mushroom & Cauliflower Rice Pilaf

Looking for a great side dish to bring to Thanksgiving this year? Seek no further! This Mushroom & Cauliflower Rice Pilaf is loaded with savory flavor and gentle on the blood sugar too. It's also a clever way to sneak in more veggies! 

Beyond the holiday season, this dish is delicious served alongside your favorite protein, like salmon, chicken, tofu, or high quality whole food veggie burger. Two of my favorites are NoBull Burgers and Actual Veggies Burgers.

This is one recipe you'll want to double for leftovers!

Mushroom & Cauliflower Rice Pilaf

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4 

INGREDIENTS

• 10 oz. frozen riced cauliflower
• 1 tbsp. Bragg liquid aminos or coconut aminos
• 1 tbsp. extra virgin olive oil
• 1/2 cup chopped red onion
• 2 garlic cloves, minced
• 3 cups sliced mushrooms
• 4 cups fresh spinach

INSTRUCTIONS

1. Cook cauliflower rice according to package instructions.
2. Heat oil in a large skillet over medium heat. Add onions and cook until soft, about 5 minutes.
3. Add mushrooms and garlic and saute until cooked, another 5 minutes or so.
4. Add cauliflower rice and liquid aminos and stir until cauliflower has absorbed the sauce.
5. Top mixture with spinach, stir and cook until wilted.