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Ingredients
- 1 cauliflower riced
- 8 oz mushrooms sliced
- 1 onion minced
- 1 cup chicken stock
- 2 tblsp fresh parsley minced
- 2 tsp coconut oil
- himalayan salt and black pepper
Ingredients
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Recipe Notes
1. Melt coconut oil in a skillet over medium heat.
2. Add the garlic and onion; cook until soft, about 1 to 2 minutes.
3. Add the mushrooms and cook until nicely browned, 2 to 3 minutes.
4. Add the cauliflower rice, pour in the chicken stock, cover and cook until cauliflower is soft, about 4 to 5 minutes.
5. Season to taste, give everything a nice stir, and serve topped with fresh parsley.
Serving Size = 2 cups
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