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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.

Notes

Nutritional Analysis: One serving equals: 114 calories.
5g fat, 97mg sodium, 18g carbohydrate, 4g fiber, and 4g protein