Whole30 Rice with Mixed Vegetables

Transform your mealtime with this vibrant and nutritious Whole30 Rice with Mixed Vegetables! This recipe swaps traditional rice for fluffy, low-carb cauliflower rice, making it both gluten-free and paleo-friendly. Packed with a medley of wholesome veggies like carrots, zucchini, bell peppers, and green peas, it’s seasoned to perfection with aromatic garlic, ground turmeric, and a sprinkle of fresh parsley. Ready in just 35 minutes, this delightful dish is perfect as a standalone meal or a colorful side to your Whole30-compliant main course. With its bold flavors, quick prep time, and healthful ingredients, this recipe is a flavorful way to fuel your day while staying on track with your Whole30 goals.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 large head cauliflower
• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 1 medium, diced carrot
• 1 medium, diced bell pepper
• 1 medium, diced zucchini
• 1 cup green peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon ground turmeric
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the leaves and core from the cauliflower, and cut it into evenly sized florets.

Step 2

Place the cauliflower florets in a food processor and pulse until they reach a rice-like consistency. Be careful not to over-process or you will end up with mush.

Step 3

Heat olive oil in a large skillet over medium heat.

Step 4

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

Step 5

Stir in the minced garlic and cook for another minute until fragrant.

Step 6

Add the diced carrot and bell pepper to the skillet, cooking for about 5 minutes or until they start to soften.

Step 7

Add the diced zucchini and green peas to the skillet, stirring everything together.

Step 8

Stir in the cauliflower rice, salt, black pepper, and ground turmeric. Mix well to ensure the spices are evenly distributed.

Step 9

Cook, stirring occasionally, until the cauliflower rice is tender but not mushy, about 5-7 minutes.

Step 10

Taste and adjust the seasoning if necessary.

Step 11

Garnish with freshly chopped parsley before serving.

Step 12

Serve hot as a standalone dish or as a side dish with your favorite Whole30 compliant main course.

Nutrition Facts

Serving size	(1522.2g)

Amount per serving	% Daily Value*
Calories	778.7

Total Fat 32.2g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 5497.7mg	0%
Total Carbohydrate 106.8g	0%
Dietary Fiber 33.7g	0%
Total Sugars 50.2g
Protein 30.2g	0%

Vitamin D 0IU	0%
Calcium 343.3mg	0%
Iron 9.0mg	0%
Potassium 4016.1mg	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: 34.6%

Protein: 14.4%

Carbs: 51.0%