Whole30 Rice with Vermicelli

Transform your weeknight dinner with this irresistible Whole30 Rice with Vermicelli, a grain-free twist on the beloved Middle Eastern classic. Made with tender cauliflower rice and spiralized zucchini vermicelli, this recipe is a nutrient-packed, low-carb alternative to traditional rice dishes. Toasted almond flour brings a subtle nutty flavor reminiscent of traditional vermicelli, while aromatic garlic, onion, and a medley of diced vegetables add layers of savory depth. Simmered in chicken broth for a rich, hearty finish and topped with slivered almonds and fresh parsley, this dish is as wholesome as it is flavorful. Perfect as a stand-alone meal or a versatile side, it’s the ultimate Whole30-friendly comfort food that doesn’t skimp on taste or texture.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 large head cauliflower
• 2 tablespoons almond flour
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 medium onion, finely chopped
• 1 small carrot, diced
• 1 stick celery, diced
• 1 cup chicken broth
• 1 quarter cup slivered almonds
• 2 tablespoons parsley, chopped
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 medium zucchini, spiralized into vermicelli

Directions

Step 1

Begin by preparing your cauliflower rice: Remove the leaves and core from the cauliflower and cut it into florets. Using a food processor, pulse the florets until they resemble the size and texture of rice grains. Set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the almond flour, stirring constantly, until it turns golden brown. This adds a nutty flavor similar to toasting vermicelli traditionally.

Step 3

Add minced garlic and chopped onion to the skillet, sautéing until the onion becomes translucent and fragrant, about 2-3 minutes.

Step 4

Stir in the diced carrot and celery, cooking until they soften slightly, for another 3-4 minutes.

Step 5

Raise the heat to medium-high and stir in the cauliflower rice, coating it well with the vegetables and oil mixture. Cook for 5 minutes, stirring often.

Step 6

Pour in the chicken broth, mixing everything together. Allow it to simmer gently as the cauliflower cooks and absorbs the broth, approximately 5 minutes.

Step 7

Add the spiralized zucchini into the skillet. Stir to combine, letting it cook 3-4 minutes until it softens slightly, mimicking the texture of vermicelli.

Step 8

Fold in the slivered almonds and chopped parsley, stirring to distribute evenly. Season with sea salt and black pepper to taste.

Step 9

Remove from heat and let it sit for a couple of minutes to allow flavors to meld.

Step 10

Serve warm and enjoy this Whole30 compliant twist on a classic rice and vermicelli dish.

Nutrition Facts

Serving size	(1692.8g)

Amount per serving	% Daily Value*
Calories	1554.3

Total Fat 118.1g	0%
Saturated Fat 13.1g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 4222.8mg	0%
Total Carbohydrate 98.8g	0%
Dietary Fiber 39.4g	0%
Total Sugars 33.7g
Protein 55.6g	0%

Vitamin D 0IU	0%
Calcium 654.4mg	0%
Iron 12.3mg	0%
Potassium 4830.2mg	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: 63.2%

Protein: 13.2%

Carbs: 23.5%