Why cauliflower rice vs. white rice? Swapping cauliflower rice for white rice taps into the beneficial compounds in cruciferous vegetables, including a range of micronutrients like vitamin C, vitamin K, folate, vitamin B6, and potassium.
Ingredients
2 tablespoons tamari
2 tablespoons nut butter, peanut
or almond butter ( I used cashew)
1 tsp grated ginger
1 tbsp honey
1/3 cup chicken stock
500 gm organic ground pork
(or chicken)
Sea salt and freshly ground black pepper
2 cups diced baby bella mushrooms
3 cups cauliflower rice
1 carrot, diced
1/2 medium red onion, diced
1 cups kale, or broccoli chopped
2 pasture-raised eggs, beaten, lightly seasoned with salt and pepper
2 spring onions thinly sliced
Braggs sauce a sprinkling once served
In a small bowl, whisk together the tamari, nut butter, and ginger, honey and chicken stock. Set aside.
Heat a large skillet over medium-high heat. Add the ground pork and cook, breaking up large lumps with a wooden spoon, until golden brown.
Season with salt and pepper to taste.
Add the mushrooms and cook for 4 to 5 minutes, or until tender and golden brown. Add the cauliflower rice, carrots, onions, kale, and the sauce mixture. Cook for 2 to 3 minutes, until tender-crisp.
Make a small well in the center of the skillet and add the beaten eggs. Gently scramble the eggs for 2 to 3 minutes, until just set, and then combine with the cauliflower rice mixture. Remove from the heat.
Garnish with sliced green onions.
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