Creamy Cauliflower and Garlic Rice
White rice has a much higher glycemic index (GI) than brown rice. GI is a measure of how fast a food raises your blood glucose levels, which is particularly important for anyone at risk of developing type 2 diabetes.
Serves: Three
Time: 45 minutes
Ingredients
- 1 cup brown rice
- 3-4 cups cauliflower florets
- 2 cups vegetable broth
- 2 cups water
- 1/4 cup milk
- 1/2 teaspoon salt
- 1 tablespoons butter
- 3-4 garlic cloves, minced
- 1/2 cup Mozzarella cheese for topping
Method
Cook the rice according to usual package directions and set aside. In a large pot, bring vegetable broth and water to a boil. Add in cauliflower and cook for about ten minutes until tender. Transfer cauliflower pieces to a blender or food processor (but don’t drain the liquid) and add in the milk. Puree the contents until smooth, adding leftover vegetable broth as needed to achieve a creamy consistency. Pour cauliflower mixture over the cooked rice, stirring to combine. Melt butter in a large frypan. Sauté garlic over low heat for about 3 to 5 minutes until fragrant, being careful not to burn. Add your rice mixture to the pan and stir through the garlic butter. Stir in cheese until melted. Season with salt and pepper to taste.
Enjoy!
