Bacon Carolina “Rice”

By October 25, 2011 November 29th, 2016 cauliflower, side dish

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rice
This is a very flavorful side dish that goes great with shrimp!
Bacon Carolina
 
Author:
Ingredients
  • 1 (1/2-pound) piece slab bacon, cut crosswise into ¼-inch-thick pieces
  • 1¼ cups finely chopped onion
  • ⅔ cup finely chopped celery
  • 2 garlic cloves, minced
  • ½ tsp dry mustard
  • ¼ tsp cayenne
  • ¼ tsp hot smoked paprika
  • ½ cup chicken bone broth
  • ½ cup tomato sauce
  • 3 cups "riced" cauliflower
  • 2 TBS unsalted butter
  • ½ tsp Iodized sea salt
Instructions
  1. Cook bacon in a 4-quart heavy pot over low heat until some of fat is rendered, about 5 minutes. Add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened but not browned, 7 to 8 minutes. Stir in spices.Add stock and tomato sauce and bring to a boil. Stir in cauliflower rice and simmer, uncovered, stirring occasionally, until some of liquid is absorbed and cauliflower is cooked through, about 5-7 minutes. Stir in butter, salt, and pepper to taste, then remove from heat and let stand 5 minutes.
Notes
NUTRITIONAL COMPARISON (per cup):
White Rice = 242 calories, 53 carbs, 0 fiber
Brown Rice =218 calories, 46 carbs, 4 fiber
Cauliflower "Rice" = 28 calories, 3 carbs, 1 fiber

Maria Emmerich

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4 Comments

  • France says:

    ooh, made a version of this tonight (didn’t have all the ingredients but had the main ones) and YUM! next time I might let my bacon crisp a bit longer. DH loved it too! I was so impressed!! This one goes on my “to make again” list!! Thanks!!

  • Natalie says:

    This recipe is really good. I didn’t have the smoked paprika and my mustard powder was disturbingly expired. In their place I used regular paprika and squeezed half a lemon over it to give it that extra something–and it turned out impressively tasty anyway–yay!