Category
Servings
4
Prep Time
30 minutes
Cook Time
45 minutes
Author:
Michele Cooper
This is a delicious recipe on its own, but it's also the base recipe that links into 4 other delicious recipes. It's part of a range of recipes - "1 recipe 4 ways"
If you just add a couple of tsp of Roasted Vegetable Blend, it'll make a beautiful side dish. Just add some protein...
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For the whole recipe:
576 Calories / 43.3g Carbs / 18.8g Protein / 34.8g Fat
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Per portion (4 portions)
144 Calories / 10.8g Carbs / 4.7g Protein / 8.7g Fat
To reduce the carb content of this dish, you could switch the swede to more cauliflower, or use broccoli stalks instead.

Ingredients
15g Olive oil
15g Butter (or Coconut Oil for dairy free)
150g Leeks, sliced thinly
3 Cloves Garlic or 2 tsp Garlic Powder
400g Cauliflower
400g Swede or Butternut squash (please note that using butternut squash will increase the carbs. Macros have been calculated for using swede)
100ml Vegetable stock
50g Frozen Peas
Salt & pepper (1.5 tsp Salt & 1/2tsp Pepper)
Directions
In a food processor, finely chop Leeks, cauliflower, swede and garlic
In a frying pan melt the butter and oil
Once it starts to sizzle, add all the ingredients - APART from the stock and peas. Keep stirring and frying until all the vegetables are softened and cooked, but not browned. This will take about 15 minutes
Meanwhile, make up your stock and add your peas to the stock
When the rice vegetables are cooked, add to this your stock and peas. Stir well and cook until all the ingredients are well combined
Your rice base is now ready. Enjoy the next step :-)

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