Gluten Free, Dairy Free, Vegetarian & Vegan Friendly, Grain Free, Nightshade Free
I have to admit I didn't take the best photo, and the one in the recipe book looks WAY better...but doesn't it always?!?!?!
This is another recipe from The Sakara Recipe Book! I modified a few things to better align with my personal eating choices. Also, I'm not sure after the modifications if I would really call this a "risotto" however it was cooked in broth and seasoned...sooooo.... no idea
I made this for myself and made a big batch for easy lunches this week!
- Avocado Oil
- 1/2 yellow onion, diced
- fresh thyme springs
- 3-4 cloves garlic, minced
- 1 cup cauliflower rice (The original recipe called for quinoa, however I'm trying to not eat grains)
- 2 cups carrots, peeled and cut into rounds or half moons
- 4 tbs stock of your choice
- 2 tbs honey (or maple syrup for vegan)
- 1 tbs sesame oil
- 1/4 cup coconut aminos
- 1 tbs grated fresh ginger
- 1 tsp ground tumeric
- 2 green onions thinly sliced
- sprinkle of black sesame seeds
In a medium pan heat some avocado oil over medium heat and cook cauliflower rice until soft.
In a large skillet, heat more avocado oil over medium heat and add carrots and sauté for a few minutes. Season with salt, then add stock and half of the honey/maple syrup. Continue cooking until carrots are tender and sauce thickens. Remove half the carrots from the pan. With the remaining carrots in the pan add sesame oil, coconut aminos, ginger, turmeric, remaining honey/maple syrup, and a few tablespoons of water and simmer. Transfer to blender and puree until smooth.
Mix carrot puree and glazed carrots into cauliflower rice and garnish with green onions and sesame seeds.
(I ran out of green onions so mine aren't pictured.)