Cauliflower and Cranberry Risotto (GF)
(6-8 servings)
Ingredients:
6 strips Bacon, chopped
½ cup Pecan Pieces, chopped
2 pkg. (12 oz. ea.) Frozen Cauliflower Rice
½ cup Yellow Onion, finely chopped
1½ cups Vegetable Broth
½ cup Heavy Whipping Cream
½ cup Whole Fresh or Frozen Cranberries
½ cup Parmesan Cheese, grated
½ tsp. Salt
½ tsp. Black Pepper
2 tbsp. Fresh Italian Parsley, chopped
Directions:
Place bacon in a large nonstick skillet. Cook over medium heat until almost crisp (about 5 minutes) and then add pecans. Cook an additional 2 minutes or until pecans are toasted. Using a slotted spoon, transfer to a large bowl. Add cauliflower rice and onion to the bacon drippings. Cook about 3 minutes or until just browned, stirring often. Stir in broth and cream. Bring to a boil, reduce heat and simmer, uncovered, for 15-20 minutes or until liquid is absorbed. Add cranberries, cheese, salt, pepper and parsley stirring to combine. Transfer to a serving bowl and top with the bacon/pecan mixture and serve.
Notes: Be sure to double check all your ingredients to be sure they are gluten-free.
Ideas for Future Efforts
____________________________________________________________________________
______________________________________
______________________________________
______________________________________
No comments:
Post a Comment