Cauliflower Rice with Scallions, Cilantro & Pigeon Peas

Cauliflower Rice with Scallions, Cilantro & Pigeon Peas

adapted from Bon Appetit, May 2006

The original recipe uses white rice. Since we are decreasing carbs and calories, riced cauliflower takes it place.

Makes 2-3 servings                                            0 WW Blue points / serving

1/2 head cauliflower, riced or 2 cups cauliflower rice

4 tsp. water or homemade chicken stock or canned broth

1 cup chopped onions

1 tsp. dried thyme

1 1/2 cloves garlic, chopped

1/2 tsp. Kosher salt

2 scallions, chopped

1/4 cup chopped fresh cilantro

1/2 cup canned pigeon peas, drained and rinsed

1. In a sauté pan coated with cooking spray, cook the onions, thyme and garlic until the onions are golden, about 5 minutes.
2. Add the cauliflower rice and pigeon peas; cook until heated through, about 5 minutes or to your desired consistency.
3. Mix in the chopped scallions and cilantro.
4. Season to taste with Kosher salt and freshly ground black pepper to taste.

Enjoy !