This creamy rice makes a fantastic side dish.
Brown rice. Creamy garlic cauliflower. Shredded zucchini. Parmesan cheese.
I can guarantee you’ll enjoy this one!
Creamy Cauliflower Zucchini Rice – Inspired by Lindsay at Pinch of Yum
- 2 C brown rice, uncooked
- 4 C chicken broth
- 1 tsp. minced onion
- 1 medium zucchini
- 16 oz. fresh or frozen cauliflower
- 1 tsp. minced garlic
- splash of milk
- 1/2 T butter
- 1/4 C Parmesan cheese, plus additional for garnish
- salt and pepper
Begin by combining 4 C chicken broth with 2 C brown rice in the base of your rice cooker. Add in 1 tsp. minced onion. Place the cauliflower in the steamer basket. Cook the rice while steaming the veggies simultaneously, for about 20 minutes.
Meanwhile, shred the zucchini.
When the cauliflower is tender, transfer it to your blender. I used our immersion blender, and pureed the cauliflower in two batches.
Puree until smooth, adding a splash or two of milk, as needed. Then, season with salt and pepper.
In a large saucepan, melt 1/2 T butter. Add in minced garlic and sauté until the garlic smells amazing.
Add in the zucchini, and sauté for 3-4 minutes until the zucchini is softened.
Add the pureed cauliflower to the zucchini garlic mixture.
Then, stir in the cooked rice.
Add in some milk to achieve your desired creaminess. Then stir in 1/4 C Parmesan cheese.
Garnish with extra Parmesan cheese.