Paleo Savory Mushroom Rice

Transform your weeknight meals with this wholesome and flavorful Paleo Savory Mushroom "Rice," a low-carb twist on a classic comfort food. Made with finely riced cauliflower, sautéed cremini mushrooms, and a fragrant blend of onion, garlic, and fresh herbs, this dish is both nutrient-packed and satisfying. A splash of chicken stock adds depth and richness, while the earthy thyme and bright parsley bring freshness to every bite. Ready in just 35 minutes, this paleo-friendly, gluten-free side dish pairs beautifully with roasted meats or can stand alone as a light and healthy main course. Perfect for those seeking a grain-free, plant-forward alternative to traditional rice, this recipe delivers big on flavor without any compromise.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 large head cauliflower
• 8 ounces cremini mushrooms
• 2 tablespoons olive oil
• 1 medium onion
• 2 cloves garlic
• 1 teaspoon fresh thyme
• 2 tablespoons fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup chicken stock

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the leaves and the core from the cauliflower and chop it into florets. Transfer the florets to a food processor and pulse until the texture resembles rice. Be careful not to over-process.

Step 2

Clean the cremini mushrooms with a damp cloth and slice them thinly. Set aside.

Step 3

Chop the onion finely and mince the garlic cloves.

Step 4

In a large skillet, heat the olive oil over medium-high heat.

Step 5

Add the chopped onion to the skillet and sauté for about 3-4 minutes until it becomes translucent.

Step 6

Add the minced garlic and cook for an additional minute, stirring constantly to prevent the garlic from burning.

Step 7

Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.

Step 8

Sprinkle the skillet with fresh thyme, salt, and black pepper.

Step 9

Add the cauliflower rice to the skillet, stirring well to combine with the mushrooms and onions.

Step 10

Pour in the chicken stock and reduce the heat to medium. Cover the skillet and allow the mixture to cook for 5-7 minutes until the cauliflower is tender and the flavors have melded together.

Step 11

Remove the skillet from heat and stir in the chopped fresh parsley.

Step 12

Serve the paleo savory mushroom rice warm as a side dish or a light main course.

Nutrition Facts

Serving size	(1311.2g)

Amount per serving	% Daily Value*
Calories	611.7

Total Fat 32.4g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 2.9g
Cholesterol 5.3mg	0%
Sodium 2449.5mg	0%
Total Carbohydrate 66.8g	0%
Dietary Fiber 21.8g	0%
Total Sugars 27.9g
Protein 27.6g	0%

Vitamin D 15.9IU	0%
Calcium 289.5mg	0%
Iron 6.2mg	0%
Potassium 3849.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 16.5%

Carbs: 39.9%