Low Carb Baby Bella and Broccoli Rice
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 minutes
- Yield: 2 Servings 1x
Ingredients
Scale
- 8 ounces baby bella mushrooms
- 1 Cup arugula
- 2 Tablespoon olive oil
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon chopped parsley
- 1/8 Cup of Trader Joe’s no-sugar-added cranberries
- 1 head broccoli
- 1/2 finely chopped shallot
- bip of black pepper
- 1/8 Cup of no-salt sunflower seeds
- 1 garlic clove
- sprinkle of parmesan cheese
Instructions
- Break the broccoli into florets. Trim the bottom of stems and roughly chop the stems. Put all broccoli and stems into a food processor and pulse a few times until the mixture is the size of rice. You might have to do this in a couple of batches.
- In a saute pan, heat one tablespoon of olive oil over medium heat. Add the mushrooms and saute for about 5 minutes or until they start to brown. Stir in the balsamic vinegar and garlic and continue cooking for a few minutes so that the mushrooms are caramelized. Transfer to a bowl when they are done.
- Take the other tablespoon of olive oil in the same saute pan over medium high heat. Saute the shallots until they soften- about 4 or so minutes, add the broccoli rice, arugula, and a bit of pepper. Cook the rice stirring frequently for about 3 minutes or until warmed up, but still crisp (don’t want broccoli to get mushy).
- Fold in the mushroom, parsley, add cranberries, and put some sprinkle some parmesan cheese on top or your favorite (goat, feta, or cheddar). I like the added crunch of no salt sunflower seeds as well.
Notes
Oxalate: ~15 mg Added Sugar: 0g Calcium: 186mg
Nutrition
- Calories: 288
- Sugar: 9g
- Sodium: 114mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 11g
- Protein: 14g
- Cholesterol: omg