Turkish · Dinner
Turkish Rice Pilaf (Keto)
Cauliflower rice stands in for grain, toasted in butter with diced mushroom for the classic pilaf bite, then simmered in chicken stock with pine nuts and parsley. Turkish in seasoning and method, low in carbohydrate, rich in fat from butter and nuts, finished bright with lemon and fresh herbs.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
330Calories
7.2gProtein
27.8gFat
13.9gCarbs
5.4gSugar
5.1gFiber
942mgSodium
57mgChol
13.9gSat Fat
680mgPotassium
75mgCalcium
1.9mgIron
0.2mcgVitamin B12
58mgVitamin C
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
keto
Instructions
1
Prep
Rinse and pat cauliflower rice dry. Finely dice the mushroom. Measure stock, pine nuts, and parsley.
2
Toast
Melt butter in a small skillet over medium heat. Add pine nuts and toast 1–2 minutes, stirring often, until golden and fragrant.
3
Saute
Add diced mushroom and cook over medium heat for 3 minutes, stirring occasionally, until softened and liquid evaporates.
4
Simmer
Add cauliflower rice and cook 3–4 minutes over medium heat, tossing often, until lightly toasted. Pour in stock, season with salt and pepper, cover, and simmer 5–6 minutes over medium-low heat until liquid absorbs.
5
Rest
Remove from heat and let covered for 5 minutes until moisture reabsorbs.
6
Plate
Fluff with a fork, stir in lemon juice and parsley, and scatter pine nuts over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g cauliflower rice
- 3 tbsp42g butter
- 1/2 cup50g mushroom
- 2 tbsp18g pine nuts
- 2/3 cup160ml chicken stock
- 2 tbsp2 tbsp parsley
- 1 tbsp1 tbsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
