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Serves
4
Author Notes
Here’s one other Staley Family approved recipe, remixed correct into a grain-free version. The predominant swap in this dish is replacing the complete couscous with riced cauliflower. This summery facet dish is one of the best blueprint to construct the most of fresh, seasonal ingredients in a dish that is gentle on the palate (from Extinguish It Paleo 2) —Primal Palate
Substances
1/3 cup
Pine Nuts
2
cloves Garlic, pressed
2 tablespoons
Duck Stout, (or other sequence of corpulent to saute), divided
2
Raw Carrot, medium, peeled and sliced
1
Yellow Bell Pepper, diced
1 cup
Cherry Tomato, sliced
1 teaspoon
Sea Salt
1/2 teaspoon
Dim Pepper, (25 grinds)
4
Green Onion, sliced
1/2
Lemon, wedges, for garnish
1 tablespoon
Extra Virgin Olive Oil, for garnish
1/4 cup
Flat Leaf Parsley, chopped, for garnish
Directions
- In a mountainous skillet over medium heat, sauté the pine nuts and garlic in 1 Tbsp of the duck corpulent. When the pine nuts are golden brown, get rid of them from the skillet and put apart. Add the final 1 Tbsp of duck corpulent to the skillet and sauté the carrots, bell pepper, and tomatoes for about quarter-hour, until tender. Season with the salt and pepper.
- Grate the cauliflower with the stems parallel to the grating surface (providing you with longer grains of “rice”). Add the cauliflower to the skillet alongside with the sliced scallions, toasted pine nuts, and garlic.
- Wait on with a squeeze of lemon juice and a drizzle of olive oil, garnished with flat-leaf parsley.
