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Mushroom + Bacon Cauliflower Rice
Only five simple ingredients are needed to create this SUPER TASTY and ultra flavorful veggie side dish. Such a delicious way to get more vegetables into your day! I made this mushroom + bacon cauliflower rice and served it alongside our Garlic Butter Steak Bites the other night…there were zero leftovers (bittersweet for me! 😅)
🥓We eat bacon a few times each month at our house because it’s something we (REALLY) enjoy!
Note: There are many high-quality bacon options available these days. Look for nitrate-free, and humanly raised if possible. Always read the ingredients so you know what you’re really buying
Rachel’s Tips:
You can use pre-cut cauliflower rice to make this even quicker! This can be found just about everywhere these days. Often in the deli area as a “freshly chopped” version or in the freezer section at the grocery store.
My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.
If you’re using frozen cauliflower rice, allow it to mostly thaw first.
1 head of cauliflower is equal to about 4 cups of cauliflower rice.
OR – simply make your own cauliflower “rice” using a large head of cauliflower broken into florets.
Place cauliflower florets into a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.
For Meal Prep:
Place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week. The flavor only gets better the next day! I would recommend storing this dish in the fridge for 2-3 days max. Reheat by Stir-frying in a skillet.
👀 Cauliflower has a lot going for it. Not only is it one of the most versatile veggies, but it also contains some of every vitamin you need, as well as a healthy dose of fiber.
💦 Not bad for a veggie that’s 92% water!
💪🏾 Cauliflower is rich in antioxidants, low in carbs and calories … PLUS it has protective qualities to guard against cancer and heart disease! It’s also a good source of choline, which helps your metabolism, cellular health, and supports many processes in your body.
✅ Because of its mild taste, it can be added to a number of recipes to replace less nutrient-dense, higher-carb ingredients.
👩🏾🍳 It can be used a ton of different ways in your meals – steamed or roasted, turned into “rice,” mashed like potato, or even shredded and used in bread and pizza crust!
REFERENCE:
Servings 4
Ingredients:
- 4 cups cauliflower rice
- 2 cups mushrooms (any variety), sliced
- 4 slices of bacon, chopped
- 2 cloves fresh garlic, minced
- 4 green onions/scallions, chopped, divided
- sea salt and pepper, to taste
Instructions:
In a large skillet add your chopped bacon pieces and cook for about 5 minutes while stirring over medium heat until crispy and cooked through. Leave the bacon grease in your skillet to stir fry all your veggies directly in it for extra flavor.
Add half of your green onions into the bacon and cook until onions are tender about 2 minutes.
Add in your sliced mushrooms and sauté until they begin to soften.
When the mushrooms are fried, add in your minced garlic, and cook for 30 seconds.
Next, add the cauliflower rice and season with sea salt and pepper to taste.
Stir-fry until it is tender, but not mushy, usually around 5 minutes.
Garnish with any remaining chopped green onions/scallions before serving.
Enjoy!
💚Rachel
Ingredients
- 4 cups cauliflower rice
- 2 cups mushrooms (any variety), sliced
- 4 slices of bacon, chopped
- 2 cloves fresh garlic, minced
- 4 green onions/scallions, chopped, divided
- sea salt and pepper, to taste
Instructions
- In a large skillet add your chopped bacon pieces and cook for about 5 minutes while stirring over medium heat until crispy and cooked through. Leave the bacon grease in your skillet to stir fry all your veggies directly in it for extra flavor.
- Add half of your green onions into the bacon and cook until onions are tender about 2 minutes.
- Add in your sliced mushrooms and sauté until they begin to soften.
- When the mushrooms are fried, add in your minced garlic, and cook for 30
- seconds.
- Next, add the cauliflower rice and season with sea salt and pepper to taste.
- Stir-fry until it is tender, but not mushy, usually around 5 minutes.
- Garnish with any remaining chopped green onions/scallions before serving.
- Enjoy!
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