A low carb and paleo version of a traditional chicken and mushroom pilaf based off cauliflower rice. High in protein, one pot needed and super simple to whip up! Naturally gluten and grain free.
1/4cupcoconut aminoscan sub for gluten free soy sauce if not strictly paleo
1tablespoonred pepper flakesfor seasoning
Extra coconut aminosfor seasoning
Instructions
Heat a large pot on medium heat and generously coat with 1 tablespoon of the sesame oil. Fry the bacon lightly before adding the chicken, garlic, onion and mushrooms and stir fry for 5 minutes. Add the water and cook for an extra 2 minutes. Add the riced cauliflower and immediately add the remaining sesame oil and coconut aminos and mix well to ensure all ingredients are fully incorporated.
Cook for approximately 10-15 minutes, until chicken is fully cooked and broth has thickened the rice. Remove from heat and top the pilaf with red pepper flakes and extra coconut aminos if desired.
Notes
This pilaf tastes great the longer it sits, so whip up extra and keep it in the fridge for meals for the week. For a vegetarian or vegan option, omit the chicken and bacon and add extra mushrooms- The sauce is so flavourful, the simplicity tastes great.