Gluten-Free Vegan Mushroom Cauliflower Rice "Risotto"

Lectin-Free Vegan Mushroom Cauliflower Rice Risotto | The Healthy Family and Home

5 from 1 vote

Gluten-Free Vegan Mushroom Cauliflower Rice "Risotto"

My Vegan Mushroom Cauliflower Rice "Risotto" is a warm and aromatic one-skillet side dish that is ready in less than 20 minutes using only 9 clean ingredients and is dairy-free.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 307kcal

Author: Karielyn Tillman

Equipment

Ingredients

1 ½ cups organic baby bella mushrooms (diced)
½ cup organic shallots (finely diced)
2 cloves organic garlic (freshly crushed)
2 tablespoons extra-virgin olive oil
1 teaspoon Himalayan pink salt
1 teaspoon organic ground black pepper
½ teaspoon organic ground sage

For the add-ins:

1 can organic full-fat coconut milk (13.5-ounce can)
4 cups organic cauliflower rice

Instructions

Advanced Preparation:

Add a can of full-fat coconut milk to the back of your refrigerator overnight.

Prepare the veggies:

Dice the shallots and mushrooms into small pieces.

Prepare the cauliflower rice:

Add all ingredients EXCEPT the cauliflower rice and coconut milk to a non-toxic skillet and sauté on medium-high heat until the onions and mushrooms are soft.
Remove the can of coconut milk from the refrigerator and after opening the can, remove ONLY the top hardened part (coconut fat). Do not use the liquid (coconut water) part, save this to make a smoothie with. The more liquid that is added to the skillet, the less thick the "risotto" will be.
Add the hardened coconut "fat" and cauliflower rice to the skillet and stir together until everything is well combined.
Simmer on medium heat until the cauliflower is soft enough to resemble a rice texture and consistency.
Adjust seasonings to your preference.
Enjoy!

Notes

Serving Size: This recipe will make approximately (2) cups or (4) servings. Nutritional information is for ½ cup which is (1) serving.

Nutrition