It is marginally rewarding to report that 1/3 of my kids’ daily intake is very clean. While Eric and I have been healthfully minded for almost every meal, bringing all the kids along on that train is so much harder. I was all about it back when we had three kids. ( 🎶🎵Glory days🎵🎶)
I am doing well to ensure all our dinners are clean/primal. That means nothing more than one protein + two vegetables. My lifelong friend Robbi nailed it:
“As (the adults’) nutrition increases, the kids is going straight down hill. We can’t afford to feed EVERY mouth like this for every meal, so the ones who make the money get the better food.
Confession. I absolutely love prepackaged yellow rice: Goya, Zatarains, Mahatma. I would eat an entire pot of it if I could. My kids love it too, and it’s just so easy to cut open the box, dump it in a pot, add water, boil it up and throw it on a plate. I love yellow rice as a topping for taco salads and wraps and eggs. And on and on.
I needed to come up with my own recipe for two reasons. 1. My favorite yellow rice can only be acquired by driving three hours to our US Commissary. That’s excessive. And 2. After doing a little research on the ingredients of yellow rice, I found a common denominator across all the brands: MSG.
Scientific studies show that MSG is made out of meth. That is why after one hit–hardly anything can stop you from ingesting more, it makes everything taste so good. It’s science. On the flip side, coming down from an MSG overdose is brutal. I am telling you, I once had a two-day migraine after eating a delicious beef pho made apparently from nothing but liquid MSG concentrate + noodles. But I sure loved it when it was going down!
MSG is actually used to hyper-flavor many processed foods, and over-consuming it can offset our palates. It takes time and effort to get that palate reset!
Anyway, it was time for me to make a primal/grain free yellow rice alternative. Homemade yellow rice is a simple process, and so this was an easy paleo conversion. Just note: cauli-rice will always have a *hint* of cauli flavor, which is something to get used to when transitioning into a grain-free lifestyle.
1 large head of riced cauliflower (about 6 cups ground)
2 Tbsp olive oil
1 red onion finely diced
1 red bell pepper finely diced
2 Tbsp olive oil
3/4-1 tsp salt
1 tsp garlic powder
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp coriander
optional garnish (not pictured): tons of chopped cilantro and a sprinkling of toasted pine nuts
In a large frying pan, saute the cauli-rice in 2 tablespoons of oil over medium heat until softened/toasted, about 8-10 minutes. Set aside. (I used a large mixing bowl to hold the sauteed cauli-rice.) In the same frying pan, add 1-2 more tbsp of oil and saute the onion and red bell pepper over medium heat until soft, about 5 minutes. Return cauli-rice to the pan, and add the spices. Stir over medium heat until mixed completely. Serve hot, topped with cilantro and pine nuts if desired.
This yellow cauli-rice would be a fantastic base for a one-pot meal. Top it with any grilled or roasted meat, poultry, shrimp, fish or sausage.
Here are a few other cauliflower recipes to check out: