This festive rice dish is the perfect accompaniment to a traditional Thanksgiving or Christmas dinner. Harvest rice is full of flavor perfect for the fall or wintertime. This has become a favorite side dish.
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Ingredients
- 1 Tablespoon olive oil
- 1 small red bell pepper, chopped (about 3/4 cup)
- 1 medium onion, chopped (about 1/2 cup)
- 1 large celery stalk, chopped (about 1/2 cup)
- 1/2 cup chicken bone broth
- 2 Tablespoon of fresh sage or 1/2 Tablespoon of dried sage
- 1/4 teaspoon black pepper (optional)
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 package frozen cauliflower rice (precooked in the microwave and drained)
Instructions
In a medium skillet, heat oil over medium-high heat. Add bell pepper, onion, and celery; cook until tender, about 5 minutes.
Add in pre-cooked cauliflower rice and cook for about 3 minutes.
Add in bone broth and pepper (optional); add salt and nutmeg, if desired. Cook for an additional 5 minutes, stirring occasionally until most of the broth has cooked off.
Remove from heat and add in sage.
Tips
Stir in toasted nuts or hemp seeds for a nutty flavor boost.
Add 1/4 cup grated Parmesan cheese and a bit of parsley for a flavor boost.
Macros per serving. Makes 4 servings.
| Nutrient Calories Net Carbs Fiber Protein Fat Total Carbs | Value 73 4 g 3 g 3 g 4 g 7 g |
Don’t miss the HELPFUL RECIPE TIPS in the post! We hope you’ll find them useful and will love this keto and low carb recipe!
Keto Harvest “Rice”
Ingredients
- 1 Tablespoon olive oil
- 1 small red bell pepper chopped (about 3/4 cup)
- 1 medium onion chopped (about 1/2 cup)
- 1 large celery stalk chopped (about 1/2 cup)
- 1/2 cup chicken bone broth
- 2 Tablespoon of fresh sage or 1/2 Tablespoon of dried sage
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 package frozen cauliflower rice precooked in the microwave and drained
Instructions
- In a medium skillet, heat oil over medium-high heat. Add bell pepper, onion, and celery; cook until tender, about 5 minutes.
- Add in pre cooked cauliflower rice and cook for about 3 minutes.
- Add in bone broth and pepper; add salt and nutmeg, if desired. Cook for an additional 5 minutes, stirring occasionally, until most of the broth has cooked off.
- Remove from heat and add in sage.
