Name: Riceless Risotto (Using Cauliflower Rice)
Ingredients: 1 onion (chopped); 1 Tablespoon olive oil; 1 head cauliflower (cut into small pieces); 1 cup silver beet; 4 stalks celery; 1 cup organic (free range chicken broth); Dash of salt and pepper; 1/2 cup pitted dates (chopped); 1/3 cup walnuts (chopped and toasted)

Riceless Risotto is a twist on traditional risotto substituting rice with cauliflower. A healthy, nutrient rich meal!

Riceless Risotto (Using Cauliflower Rice)

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Servings 8

Ingredients

1 onion chopped
1 Tablespoon olive oil
1 head cauliflower cut into small pieces
1 cup silver beet
4 stalks celery
1 cup organic free range chicken broth
Dash of salt and pepper
1/2 cup pitted dates chopped
1/3 cup walnuts chopped and toasted

Instructions

In a large skillet cook onions in the olive oil for about 10 minutes or until tender.
Meanwhile, shred the cauliflower, silver beet and celery in a food processor using the grating attachment.
Add the shredded cauliflower, silver beet, celery, broth and a dash of salt and pepper to the skillet. Mix well and cook for 3 minutes.
Pour the mixture into a lightly greased casserole dish.
Cover with foil and bake in a 220 degree C oven for 35 minutes.
Stir in the dates and walnuts, return to the oven for 10 minutes, uncovered.