Cauliflower Rice Stuffing
Nutrition Facts
6 Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
110 |
|
| % Daily Value* | ||
| Total Fat 8 g | 10% | |
| Saturated Fat 5 g | 24% | |
| Cholesterol 20 mg | 7% | |
| Sodium 230 mg | 10% | |
| Total Carbohydrate 9 g | 3% | |
| Dietary Fiber 3 g | 11% | |
| Sugars 4 g | ||
| Includes Added Sugars | % | |
| Protein 2 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium | 4% | |
| Iron | 4% | |
| Potassium | % | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 4 tbsp Unsalted Butter
- 1 cup Diced Onion
- 1 cup Diced Carrots
- 1 cup Diced Celery
- ¾ cup Diced Bella Mushrooms
- 2 cups Riced Cauliflower
- ¼ tsp Salt
- ¼ tsp Black Pepper
- ½ tsp Garlic Powder
- ¼ cup Fresh Chopped Parsley
- 2 tsp Fresh Chopped Rosemary
- 1 tsp Ground Sage
- ½ cup Vegetable Broth
Method of Preparation
Step 1
Melt butter in pan over medium heat. Add onions, carrots and celery. Cook until tender.
Step 2
Add mushrooms and cauliflower rice. Mix well. Season with salt, pepper and garlic powder.
Step 3
Cook until rice begins to soften.
Add broth and herbs and mix well.
Step 4
Cook until all liquid is absorbed. Enjoy!
