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Here’s a killer side dish from my new book, The Every Calorie Counts Cookbook, that’ll perk up roasted chicken, or simple pan-broiled chops. This time of year you’ll want to use frozen unsweetened peach slices in this.
I love the peaches with the curry flavor!
1/2 head cauliflower
2/3 cup cooked wild rice
1/2 cup diced celery
1/2 cup scallions, sliced, including the crisp part of the green
1 cup diced peaches, fresh, or frozen without sugar, thawed
1/4 teaspoon salt
1 teaspoon curry powder
1 teaspoon grated ginger root
1/4 cup chopped parsley
1 tablespoon butter
Run the cauliflower through the shredding blade of your food processor. Put the resulting cauli-rice in a microwaveable casserole with a lid, add a couple of tablespoons of water, cover, and nuke on high for 6 minutes.
While that's happening, dice your celery, slice your scallions, and dice your peaches. Chop your parsley, too.
Put your big, heavy skillet over medium-high heat, and melt your butter. Add the celery and saute for 3-4 minutes. Add the curry, and saute for another minute or two, stirring.
When the microwave beeps, remove the cover from the cauliflower immediately to prevent overcooking. Drain, and add to the skillet, along with the wild rice. Stir everything together. Add the scallions and the peaches, plus the salt and ginger, and once again stir to combine everything well. Let it cook just another couple of minutes. Stir in the parsley, and serve.
6 Servings: 66 Calories; 2g Fat; 2g Protein; 11g Carbohydrate; 3g Fiber; 8g usable carbs.
What about that wild rice? It has fewer carbs and more flavor than any of the true rices, (Wild rice is a whole different species,) and that full-bodied flavor means that wild rice adds a lot of grainy flavor without a lot of carbs when combined with shredded cauliflower – “cauli-rice.” Wild rice does take quite a while to cook, so I like to cook up a whole package at a time, then stash any extra in my freezer, ready for the next time I need it. Here’s how to cook it:
1 cup raw wild rice
3 cups water
Combine the wild rice and water in a saucepan that has a tight-fitting lid. Bring it to a boil, then turn the burner to low, and let the wild rice cook for 50-60 minutes, or until the kernels split open a bit. Drain any excess water. Store in a tightly lidded container in the fridge, and use it up within a week or so. Or freeze in 1/2 cup portions in zipper-lock bags, to thaw and use as you need it.
7 Servings: 82 Calories; trace Fat; 3g Protein; 17g Carbohydrate; 1g Fiber; 16g usable carbs.Posted by HoldTheToast at January 23, 2006 09:48 AM